It is not only the old stumps but also the clonal diversity and biodiversity, which is the reason for the exceptional complexity of wines from such vineyards. The above, combined with the slow natural vinification and the Tatsis brothers' non-intrusive approach to the winery, result in a wine that has excellent layering and multiple layers in the glass....
Before the alcoholic fermentation begins, a short period of contact with the skins for a few hours precedes the fermentation and then the wine is fermented with native yeasts at a controlled temperature. It will be worked with the lees for about a month and a half slightly increasing the complexity levels of the wine. On the nose, fruity aromas...
From the family's biodynamic vineyards on the slopes of Goumenissa, the rosé Negoska stays in contact with the skins for about eighteen to twenty-four hours and then ferments at low temperatures with indigenous yeasts. It is not filtered and the sulphur content is low. The nose has a combination of ripe fruit, poppy seeds and peppery spices. And while it...
