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The
Earliest Finds of the Grape:
No
one has yet determined exactly where and when mankind’s
fascination with a beverage called wine began. Ancient man’s
first encounter with the fermented juice was most likely an
accident, hence wine was quite likely “discovered”
as opposed to “invented”. After this initial discovery
it is possible that wine was then made intentionally, since
ancient Mediterranean cultures were known to have made fermented,
alcoholic beverages from other things such as honey, grains,
and other fruits. CLICK
HERE to read more ...
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Click
on the Titles . . . |
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WINERIES
CENTRAL
GREECE
Estate Hatzimichalis
Estate Athanassiadi/Harlaftis
Domaine Vassiliou
PELOPONNESE
Gai'a Estate
Domaine Spiropoulos
Domaine Gioulis
Domaine Tselepos
Katogi & Strofilia
S.A.
Mercouri Estate
Nemeion Estate
ISLANDS
IONIAN
Gentilini Winery-Cephalonia
AEGEAN
ISLANDS
Antoniou Wines-Santorini
Argyros Estate
Cooperativie of Samos
Emery Wines
CRETE
Creta Olympias
Cooperative of Sitia
MACEDONIA
Katogi & Strofilia
S.A.
Nico Lazaridi
Pavlidis Winery-Drama
Domaine Porto Carras-Cotes
De Meliton
Thimiopoulos Vineyards
THESSALY
Tsantali
CYPRUS
Keo LTD
Sodap
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WINE CLASSIFICATIONS
White Wine
Red Wine
Rose Wine
Dessert Wine
Grape Varieties |
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 Wine
Classifications List -
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Grape
Varieties List-
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| Agiorgitiko |
Known
alternately as St. George that is the principal
grape of the Nemea region. It is full-bodied,
assertive, and can be blended with other varieties.
It is Greece’s second most planted red grape.
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| Assyrtiko |
A
top quality vine that is originally from Santorini.
The grape produces white wines of substance that
has the ability to age. It produces wines with
honeysuckle and citric aromas with good acidity.
Click
Here to see pictures of the Assyrtiko grapes
as cultivated in Santorini. |
| Athiri |
A
white grape of a lesser-known Greek variety that
is not as widely planted now as it was in the
past. It has lemon and other citric aromas that
are often used for blending. |
| Debina |
A
light and refreshing variety that is responsible
for making the white wines of Zitsa, in the northwest
corner of Greece. It is grown at a high altitude
and retains a high level of acidity. |
| Liatiko |
An
ancient vine from Crete that produces a soft wine
that is usually blended with the Madelaria grape. |
| Limnio |
An
ancient vine originally from the island of Lemnos,
but is now grown throughout Greece. It is a red
grape that produces a full-bodied wine with a
good level of acidity. It is commonly blended
with other wines. |
| Malagouzia |
An
extremely aromatic and rich grape variety that
is planted in Northern Greece in areas such as
Macedonia and Thessaly. Malagouzia is harvested
in early August in order to preserve the intense
aromatic qualities of the variety. Wines made
from this grape variety possess a unique aromatic
bouquet that is filled with peach, pear and citrus
aromas, yet are typically low in acidity (around
11.5%). |
| Mandelaria |
A
thick-skinned black grape that is high in tannins
which is commonly blended with softer grapes. |
| Mavrodaphne |
A
grape cultivated in the Northern Peloponnese,
specifically around the area of Patras. The Patras
appellation calls for a sweet wine that is made
solely from the Mavrodaphne grape. When vinified
dry, Mavrodaphne is blended into wines made with
Cabernet Sauvignon or Agiorgitiko to add aromatics
and texture on the palate. |
| Moschofilero |
A
deep pink-skinned grape that is used to make a
strongly perfumed white wine. The Moschofilero
grape is grown primarily on the plateau of Mantinia
in the Peloponnese and is the only grape allowed
in the Mantinia appellation wine. Conditions are
usually good enough to warrant a harvest in October.
This grape can also be used to make fruity and
spicy rose wines, as well. |
| Muscat
Blancs |
The
predominate grape variety grown on the island
of Samos this is used to make its appellation
wines. This variety is susceptible to rot and
drought and must be picked early to avoid overripe
grapes. In the cellar, extreme care must be taken
in order to prevent oxidation. Muscat blanc is
used to produce world-famous dessert wines as
well as aromatic and intense dry white wines. |
| Robola |
A
white grape that produces a powerful and lemony
dry white wine. The grape is grown throughout
Greece, and is the grape variety for the Cephalonia
Appellation. The Robola grape is early ripening
with high acidity levels. It can be made into
a single variety wine or used in a blend. |
| Roditis |
A
slightly pink-skinned grape traditionally grown
in the Peloponnese. The vine is susceptible to
powdery mildew. It ripens late, yet retains its
acidity even though it is primarily grown in the
hotter climate of central Greece. The wine can
be made either white or rose, and is often blended
with Savatiano to make retsina. |
| Savatiano |
Greece's
most widely planted white wine grape variety.
It is particularly resistant to drought and is
the primary ingredient in retsina. Naturally low
Guide to the Greek Grape Varieties Continued in
acidity, Savatiano is commonly blended with Roditis
or Assyrtiko. If picked early and vinified carefully,
Savatiano can produce well-balanced dry white
wines. |
| Xinisteri |
Cyprus'
most commonly planted white grape. It is commonly
used to make the dessert wine Commandaria, as
well as the island's white wines. |
| Xynomavro |
The
most common red grape variety planted in Greece.
Its name literally means "acid black". The wines,
when young, can be harsh, but age very well. It
is grown throughout northern and central Greece.
Once produced, the wines tend to be soft with
good acidity and spicy aromas. |
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ESTATE HATZIMICHALIS-
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Domaine
Hatzi Michalis is a fully integrated vineyard, winery
and bottling plant situated on approximately seventy
hectares in the Atalanti Valley. The Domaine is located
approximately 6km from the sea. Its location helps to
prevent frost in the winter and moderates temperatures
in the summer and autumn months. The vast estate underwent
a series of changes. In 1974, eleven years after phylloxera
destroyed all of the vines, Mr. Hatzimichalis planted
new ones. |
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Atalanti,
Greece |
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waiting for the vines to mature, the winery sustained
itself by raising turkeys. To this day, the noble
bird adorns each of his labels. (Click
image to enlarge) The
Domaine has successfully planted and vinified
noble grape varieties such as Cabernet Sauvignon,
Chardonnay, Merlot, Grenache and Syrah, as well
as many indigenous grapes. After harvest, all
grapes are transferred from the harvest baskets
into pneumatic presses and crushers. After fermentation,
all Domaine wines are aged in French oak barrels
under controlled conditions. Depending on the
type of wine, many styles enjoy cellar aging
in the bottle for an additional year or two.
For more info please visit www.hatzimichalis.gr
Click
here to see pictures of
the winery and the vineyards. |
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Merlot:
First introduced in 1992, Wine & Spirits Magazine
declared it one of the best wines of the year.
The wine is made solely from Merlot grapes and
is bottled in dark long neck bottled to protect
and conserve the wine. It is a vibrant deep red
color with spice and vanilla aromas. On the palate,
it is soft and fleshy with hints of wood.
(Click on Label
to enlarge) |
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Cabernet
Sauvignon: A full-bodied dry wine that is
aged in French oak barriques. It is garnet in
color with a complex and aromatic bouquet with
a medium to long finish.
(Click on Label
to enlarge) |
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Cuvee
Maison: An elegant wine made from a blend
of Cabernet Sauvignon, Xinomavro and Limnio grapes.
It is ruby in color with a complex aromatic bouquet
filled with cinnamon, clove and plum. The three
varieties combine their attributes to form a medium
wine with moderate tannin and a medium finish.
(Click on Label
to enlarge) |
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Chardonnay:
One of the best Chardonnays in Greece, this wine
is partially matured in French oak barriques and
then again in the bottle. It is pale gold in color
with aromas of pears, apricots and nuts.
(Click on Label
to enlarge) |
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Ambelon:
A dry white wine made from the Robola grape. It
is pale yellow and bright with hints of green.
Intense youthful citrus aromas are present on
the nose and on the palate. The wine should be
drunk young to enjoy its freshness.
(Click on Label
to enlarge) |
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Domaine
White: A blend of native Greek varieties,
it is a dry white wine that is at its best when
young.
(Click on Label
to enlarge) |
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Naoussa
V.Q.P.R.D.: A dry red wine made from the Xinomavro
grape. After fermentation, the wine is then aged
in oak barrels. It is a deep red color with a
complex bouquet filled with spice, vanilla and
wood.
(Click on Label
to enlarge) |
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Kantharos
Nemea: The Agiorgitiko grape produces this
dry red wine. The scents of ripe fruit, cherries
and spice are present on the nose. On the palate,
it is dry with moderate tannin and moderate acidity.
It is medium bodied with a lingering finish.
(Click on Label
to enlarge) |
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Laas:
A limited production dry white wine named
after the ancient Greek word for stone. It is
made from a blend of Assyrtiko, Athiri and Robola
grapes that are grown on the northern facing stone-paved
earth of the Domaine.
(Click on Label
to enlarge) |
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Xynomavro
Naoussa: It is a dry red wine made from the
Xynomavro grape in the Naoussa region of Greece.
It has a bright ruby color with spicy and cinnamon
flavors and aromas. With ample tannins to support
a balanced structure, this wine can be drunk now
or kept for up to 5 years.
(Click on Label
to enlarge) |
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Kapnias
Red: "Kapnos", the Greek word meaning smoke.
A red dry wine made from Cabernet Sauvignon. The
grape must is fermented and matured in oak for
one year, thus adding to its smoky flavor. This
wine is a new and limited production addition.
(Click on Label
to enlarge) |
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Kapnias
White: "Kapnos", the Greek word for smoke.
A barrel fermented and oak aged white dry wine
made from the Chardonnay grape. Its prolonged
barrel aging enhances the smoky character of the
wine. This wine is a new and limited production
addition.
(Click on Label
to enlarge) |
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Syrah:
Clean, fresh and filled with ripe black berry
flavors. With time spent in oak, the wine takes
on a slight smoky character as well as firm tannins.
This wine can be drunk now or over the next two
years.
(Click on Label
to enlarge) |
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Sauvignon
Blanc
(Click on Label
to enlarge) |
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CHATEAU
HARLAFTIS S.A. -
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In
1932, Nikos Athanassiadis, a well-known dry raisin merchant,
decided to create a winery in Stamata, Greece. He was drawn
to this region near Mount Pendeli for its long viticultural
history. A few years later, production began the first bottles
of the Athanassiadi wines were sold to various Athens hotels.
In the late 1950's, Mr. Athanassiadis passed away and his daughter
assumed control of the winery. Under her direction, noble grape
varieties such as Chardonnay and Cabernet Sauvignon were planted
alongside the indigenous varieties. All vines are trained on
wires. The recently renovated cellar is furnished with new oak
barrels and stainless steel tanks. Presently, the winery is
under the control of the third generation of the Harlaftis family.
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Fume:
A dry white wine made from a blend of Chardonnay and
Assyrtiko grapes. After fermentation, the wine is aged
in French oak barrels.
(Click on Label to enlarge)
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Chardonnay:
The wine is made from 100% Chardonnay grapes and is
the fermented and matured in French oak barrels.
(Click on Label to enlarge)
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Cabernet
Sauvignon: This wine is made from 100% Cabernet
Sauvignon. The grapes are fermented for approximately
one month and then aged in the temperature controlled
winery cellars for at least twelve months. The result
is a full-bodied wine high in tannin and rich vanilla
and dark berry flavors.
(Click on Label to enlarge)
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Nemea:
An easy drinking fruity red wine made solely from the
Agiorgitiko grape. It is medium bodied, soft tannins
and well balanced with fruit and nuts aromas and flavors.
(Click on Label to enlarge)
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Reserve
Nemea  :Winner
of the gold Medal in the 2003 International Wine Challenge
in London.
(Click on Label to enlarge)
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Argilos:
Argilos, the Greek word for clay, lends itself heavily
to this wine. The Agiorgitiko grapes used to make this
wine are grown on clay soil in the Nemea region. The
resulting wine is earthy, well-balanced and spicy red
wine with a full body, moderate tannins and aromas of
black berry and cherries. The 2000 vintage was released
in the market and was immediately embraced by all.
(Click on Label to enlarge)
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DOMAINE
VASSILIOU -
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In
1905, George Vassiliou planted vineyards in the Attica region
of Greece. Currently, the Domaine is in the hands of the third
generation of the Vassiliou family. The Domaine's vineyards
are situated in Messogia Attica, for the white grapes, and
Asprokampos Nemea for the red grapes. Combined, the vineyard
holdings comprise 250,000 square meters, with an average vine
life of 20-25 years. A majority of the vines planted are of
native Greek grape varieties, including Savatiano, Roditis
and Agiorgitiko. The winery in Koropi is fitted with state-of-the-art
equipment and the cellar is home to rows of French oak casks
for the wines to mature in. |
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Ambelones
Vassiliou: A dry white wine made from 80% Savatiano
and 20% Roditis. The grapes are gathered by hand and transported
to the winery in small baskets. After crushing, the must
is fermented in temperature controlled stainless steel
tanks. On the nose, a complex bouquet of ripe fruit, including
nectarines and apricots are present. It is dry, medium
bodied with intense flavors of pineapple and lemon. The
finish is medium in length. (Click
on Label to enlarge) |
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Fume
Vassiliou: A unique white wine made from Savatiano
grape. After crushing, the must is placed in French oak
casks to ferment. Upon completion of the fermentation
process, the wine is then aged for six months in French
oak. The final result is big ripe wine that is filled
with vanilla, chestnut and toasted nut aromas. On the
palate, it is full bodied with balanced acidity and the
aromas continue through on the palate. The finish is long
and pleasant. (Click on
Label to enlarge) |
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Dokimes
Savatiano: Made exclusively from the Savatiano grape,
this wine captures Savatiano in its purest form. Fermented
in stainless steel tanks, this wine is simple and easy
to drink. It is filled with pear and vanilla notes on
the nose and palate. It has a light acidity, medium bodied
and a pleasant medium finish. It is an easy to drink and
makes a perfect pre dinner drink. (Click
on Label to enlarge) |
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Mantinia:
A dry and aromatic white wine made solely from the Moschofilero
grape in the Mantinia region of the Peloponnese. Intense
aromas fill the nose with rose, lemon and mint. These
aromas transfer superbly to the palate and are accompanied
by crisp acidity, medium body and a medium finish. (Click
on Label to enlarge) |
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Vassiliou
Rose: A full-bodied, dry rose made from Cabernet Sauvignon.
After a brief skin and must contact, the wine is then
fermented in stainless steel tanks at a cool temperature.
The resulting wine is a vibrant rose color. The ripe Cabernet
Sauvignon fruit aromas abound on the palate and on the
nose. It is medium bodied, slight hint of tannins, crisp
acidity and is topped off by a long and pleasant finish.
(Click on Label to enlarge) |
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Vassiliou
Erythros: A full-bodied dry red wine made from a blend
of Agiorgitiko (60%) and Cabernet Sauvignon (40%). After
the grapes are hand gathered, the varieties are fermented
separately in stainless steel tanks. After fermentation,
the wine is are then blended and aged in French oak cases
for fourteen months. The resulting wine is a dark ruby
red color with a rich velvety texture. On the palate,
a complex bouquet of black berries and coffee abound.
The wine has firm tannins and is full bodied. This wine
benefits from additional aging in the bottle before consumption.
(Click on Label to enlarge)
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Vassiliou
Nemea: A red wine made solely from the Agiorgitiko
variety. After harvest and fermentation, the wine is placed
in French oak barrels to age for six months. The resulting
wine is full-bodied with a deep ruby color. On the nose,
black cherry and black berry aromas abound. On the palate,
the wine has a rich texture, soft tannins, and flavors
that continue from the nose to the palate. This is a perfect
wine to drink with grilled meats and spicy dishes.
(Click on Label to enlarge) |
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GAI'A
-
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GAIA
Wine Producing Company was founded in 1994 by Leon Karatsalos
(Agronomist, University of Thessaloniki) and John Paraskevopoulos
(University of Thessaloniki Doctor of Enology with the University
of Bordeaux). In the same year, Thalassitis VQPRD was introduced
into the Greek market, followed by Notios White in the following
year. 1996 saw expansion for the firm as it acquired a private
vineyard and a 1,500HL capacity winery in the Nemea region of
Greece. In 1997, the limited production Notios Red was introduced
into the market made from indigenous grapes. For more info please
visit www.gaia-wines.gr
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Notios
White: Notios, meaning "of the South" is made from
a blend of Moschofilero and Roditis grapes. The grapes
are vinified separately under controlled conditions. Once
blended, the young wine is clarified and stabilized at
-4C and then filtered. The resulting wine is light and
refreshing with a fruity nose. For in-depth information,
click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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Notios
Red: A red dry wine made from the Agiorgitiko grape.
The vines are planted on a ten-degree slope facing West-Southwest.
After harvest, selected grapes are destemed, crushed and
inoculated with strains of dry active yeast. The skins
and juice are left in contact with each other for approximately
six days at 28C. After fermentation, the wine is racked
twice for clarity and then matured in French oak casks
for approximately forty-five days. The result is a violet
colored wine with intense flavor, well-structured body
and low tannin. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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Ritinitis
Nobilis: The only high quality retsina
available in the market today. Ritinitis is made from
the Roditis grape variety that is harvested in the Aegialia
region of the North-eastern Peloponnese. Once the grapes
are destemmed and crushed, only the free-run must is kept
for the Ritinitis production. Fermentation lasts approximately
30 days at 16C. During fermentation, a carefully calculated
quantity of resin from the Pinus Halepensis pine tree
is added to the must. After fermentation, the wine is
clarified with bentonite. Tartrate precipitation is controlled
by a cool stabilization of the wine at –4C and then
bottled. Overall, Ritinitis is a well-made white wine
with a hint of mint and eucalyptus on the nose. This wine
pairs extremely well with salty foods and Indian cuisine.
For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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14-18h
Rose: A full-bodied dry rose made solely from
the Agiorgitiko grape. The name of the wine comes from
the amount of hours the grape skins and must remain in
contact. The resulting wine is a light red color with
ripe cherry aromas on the nose. There are very little
tannins in this wine and there is moderate acidity. This
wine is an excellent summer wine when served chilled and
makes an excellent accompaniment to your Thanksgiving
meal. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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Thalassitis
VQPRD: This unique wine is produced on the island
of Santorini. The vines are planted on a 15-degree slope
facing East and Southeast on transferred pumice stone
soil. The wine is made from the Assyrtiko grape and is
light and aromatic. Only free run must is used, which
is then fermented for approximately days at 15C. The resulting
wine is almost white in color with honeysuckle aromas
and a minerally finish. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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Thalassitis
Barrel Fermented: Since Assyrtiko has such high
natural acidity, the winemaker decided to see how this
grape would react when made into a barrel fermented white
wine. Produced in extremely limited quantities, the maiden
1999 vintage yielded 300 cases. To produce this wine,
the Assyrtiko grape must is fermented in new French oak
and aged upon its lees for six months. The resulting white
wine is complex with spicy aromas and a medium to full
body.
(Click on Label to enlarge) |
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Agiorgitiko
by GAI’A: This wine is meant to fill the
gap in the winery’s red wine selection by offering
to the public a more full bodied and dry red wine than
the Notios yet that can be drunk earlier than the Estate.
Agiorgitiko by GAI’A was first
released in 2001 and was warmly received. The wine is
aged in French oak barrels for a term of six to eight
months. It is then transferred to the bottle and laid
to rest and additional bottle aging for another three
to six months. The resulting wine is medium bodied, with
forward primary fruit, deep purple color and firm tannins.
This wine is meant to be drunk within five years of its
release in order to appreciate its youthfulness.
For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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GAI’A
Estate: A long lasting full-bodied red wine
made from the Agorgitiko grape. The GAI’A Estate
red wine is a limited production wine,
with less than 3,000 cases available in the US market.
Once the fully ripe grapes are harvested, the must is
fermented and aged for 12 month in new French oak casks.
The GAI’A Estate red is bottled directly from
the casks without chilling or filtration. The resulting
wine is a big and powerful red wine with ripe fruit
aromas. This wine can be drunk now but can be drunk
over the next ten years. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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DOMAINE
SPIROPOULOS -
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Organic
wine production is a growing sector of Greek viticulture. Domaine
Spiropoulos was established in 1870. The vineyard site is located
in Mantinia on a plateau that is 650 meters above sea level.
In the 1970's the Spiropoulos family uprooted and replanted
their vineyards with younger vines. An experimental vineyard
was also created to save local varieties that were nearing extinction.
Since 1993, Domaine Spiropoulos has received numerous medals
for its organically grown
wines. The Domaine is located in Mantinia, an area in the Peloponnese
region. The International Federation of Organic Agricultural
Movements has also certified the Domaine's grapes as a product
of organic farming. For more info please visit www.domainspiropoulos.com
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Porfyros:A
Topikos Oinos Peloponnese wine. The wine is made within
EU guidelines for organic farming. It is a Bordeaux
style wine made from a blend of Agiorgitiko (40%), Cabernet
Sauvignon (30%) and Merlot (30%). After fermentation,
the wines are barrel aged for fifteen months and bottle
aged for twelve months. After maturation, the wines
are blended, filtered and bottled. It is full-bodied
and dry with vanilla and spicy flavors. It is moderately
tannic, high in alcohol, round and balanced with pronounced
blackberry flavors.
For in-depth information, >click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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RED
STAG: A dry red wine made from 100% Agiorgitiko
grape. After harvest and fermentation, the wine is
racked two to three times before it is stored in new
French oak barrels for twelve months and then is transferred
to the bottle for an additional six months of aging
before release. The Red Stag is a deep red color with
soft tannins and a long finish. It has intense complex
vanilla, toasted wood and berry aromas. It can be
drunk now or over the next four years.
For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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Mantinia
OAK Fermented: A white dry wine made solely from
the Moschofilero grape. The grapes are destemed and
crushed in a pneumatic press. The must is clarified
and fermentation is carried out in new 400lt French
oak casks. Battonage, or lees stirring is performed
after fermentation once a week for approximately six
months. The wine is then clarified and stabilized at
a cold temperature. It is bottled under sterile conditions
approximately one year after harvest. On the nose, the
wine is filled with vanilla, honey, apricot and spicy
aromas. On the palate, the wine is full-bodied with
medium acidity and medium alcohol. Soft flavors of vanilla,
caramel and honeysuckle abound on the palate.
For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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Mantinia
V.Q.P.R.D.: An Appellation of Origin Mantinia dry
white wine produced solely from the Moschofilero grape.
The vines are grown at an altitude of 650 meters. The
free run must is then placed in stainless steel vats
where it ferments for approximately twenty days. Bottling
takes place seventy-five days after the end of fermentation.
The wine is greenish yellow in color with a delicate
floral bouquet. It is youthful and dry with citrus flavors
and medium acidity that cleanses the palate. Overall,
it is a balanced wine with a pleasant medium length
finish.
For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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Meliasto
(OPAP): A dry rose wine made exclusively from the
Moschofilero grape. The wine is a pale red color with
a full floral bouquet. It is dry with complex ripe fruit
flavors and a medium finish. Serve slightly chilled.
For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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ORINO:
The steep, mountainous vineyards in Mantinia allow Moschofilero
to ripe slowly and, thus, develop its individuality
and aromatic character to the full. Grapes are selected
for their health and ripeness. Then, they are destemmed
and pneumatically pressed. Free run juice as well as
pressings up to the 1,0 bar are retained, which after
careful static clarification, contribute to the roundness
and rich texture of this superb "MANTINIA".
Pale yellow with silver-grey hints. Explosive, floral
rose petal aroma dominating while the elegant fermentation
flavors of apple and banana add to the complexity. Perfectly
balance and showing a hint of CO2 on the palate, Orino
is a modern different approach to A.O.C. MANTINIA. For
in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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Ode
Panos Brut NV: A non-vintage white sparkling
wine made solely from the Moschofilero grape. The sparkling
wine is produced according to the Charmat Method, with
the second fermentation lasting approximately 60 days.
The final product is a pale yellow color with lasting
bubbles. It has concentrated aromatic flavors of apples
and bananas on the nose and palate. The wine has a clean
and crisp medium finish. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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GENTILINI
WINERY-CEPHALONIA -
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Established
in 1978, the Gentilini Winery was founded by the Cosmetatos
family. The Gentilini family originated in Este, a town near
Padua Italy. In 1593, the Venitian Senate commissioned Marino
Gentilini to build the extensive forts of Assos in Cephalonia.
Eventually, he married and settled on the island permanently.
In present times, Spiro-Nicholas Cosmetatos, a descendant of
the Gentilini family, studied winemaking at the Wine Institute
of Stellenbosch, South Africa. Upon completion of his studies,
he decided to return to Cephalonia and begin producing world-class
wines in Greece. In 1978, the first vineyards were planted with
local grape varieties near the village of Minies. After careful
cultivation and growth of the new vines, the first wines were
released in 1984. Today, the Cosmetatos family oversees all
aspects of their winery. Together with the resident winemaker,
Gabrielle Beamish, Gentilini winery produces approximately 50,000
bottles annually. Their attention to quality and desire to produce
the best wines possible can be seen throughout their portfolio.
The winery has been passed on to the second generation and is
going to celebrate it's 20th anneversary in 2004. For more info
please visit www.gentilini.gr.
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Classico:
A blend of Tsaoussi, Moschofilero, Robola and Sauvignon
Blanc, this white wine is complex and smoky with mineral
aromas. It is medium bodied and well balanced with citrus
and ripe fruit flavors. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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Robola:
The grape for this wine is sourced from the slopes of
Mount Ainos in the center of the island. A dry, fresh
and vibrant wine that is rich in mineral and flower aromas.
It is light to medium bodied with tangy citrus flavors
on the palate and crisp acidity. For in-depth information,
click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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Syrah:
A world class and limited production red wine made from
Syrah 85% and Mavrodaphne 15%. After harvest, fermentation
and color extraction take place in an open stainless steel
vat. In order to achieve the desired color and flavor,
pumping over is performed ever four hours for ten days.
Once fermentation is complete, it undergoes malolactic
fermentation. Once complete, the wine is transferred to
French oak barrels, where the wine is left to mature for
seven months. The resulting wine is a complex Syrah with
a deep purple color that is almost black when the wine
is young. Typical characteristics of Syrah, such as spice
and pepper are detected almost instantly on the nose.
The small amount of Mavrodaphne in this wine can be detected
on the nose with a softness that rounds out the spiciness
of the Syrah. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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ANTONIOU
WINES-SANTORINI -
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Santorini,
one of the most beautiful volcanic islands of Greece, is home
to the Antoniou Winery. Based in the town of Megalochori, the
winery is built on five levels, complete with tasting rooms,
cellars and a small museum. Mr. Kostas Antoniou acquired the
winery approximately twenty years ago and has been producing
wine since. |
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Santorini:
A fruity wine made from a blend of Assyrtiko, Aidani and
Athiri grapes. The wine is simple, easy to drink and at
its best when drunk young.
(Click on Label to enlarge)
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Santorini
Barrel: A complex wine that is fermented and matured
in new French oak barrels. The finished product has an
intense fruit flavor complimented with hints of spice
and vanilla.
(Click on Label to enlarge) |
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Vin
Santo: An aromatic sweet wine made from a blend of
Aidani and Athiri grapes. The grapes are laid out to dry
for approximately 15 days and then go through the vinification
process. The wine is then aged in at 5C for approximately
one year before bottling. The resulting wine is sweet
and luscious with a full-body.
(Click on Label to enlarge)
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COOPERATIVE
OF SITIA -
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In
the southeastern portion of the island of Crete, lies the city
of Sitia. Crete enjoys a Mediterranean climate with consistent
temperatures year round. The cooperative includes forty-three
smaller cooperatives with 8,718 growers. Approximately 9,000
hectares are under the vine for AC wine. All varieties are indigenous,
such as Vilana, Muscat, Thrapsathiri and Liatiko. |
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Estate
Toploy: A natural sweet wine made from the Eliatiko
grape variety in the Toplou Monastery in Sitia. After
harvest, the grapes are laid out on straw mats to dry
in the sun. The grapes are then pressed and vinified in
the solera method. It is a deep ruby color with rich earthy
aromas and flavors. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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Sitia
Red: A V.Q.P.R.D. dry red wine made from the Liatiko
and Mandelatria grapes. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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Sitia
White: A V.Q.P.R.D. dry white wine made from a blend
of Vilana, Moscato, Hapsathari grapes. For in-depth information,
click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
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COOPERATIVE
OF SAMOS -
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Since
antiquity, connoisseurs have enjoyed the wines of Samos. Samos
is an island located in the eastern portion of the country in
the Aegean Sea. It is mountainous with fertile soils that grow
a variety of commodities. The Samos Cooperative, established
in 1934, is one of the oldest cooperatives in Greece. It is
also responsible for the islands wine production, sales and
marketing. Samian wines were the first to be recognized as an
Appelation d'Origine Controlle (AOC). The vine growing villages
are located along the northern side of the island between the
coast and Mount Ambelos. Overall, the cooperative represents
twenty-six vine growing villages. All of the wines are made
from the indigenous Moschato grape. |
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Vin
Doux (Sweet Muscat Wine): An AOC wine made from
extra ripe Moschato grapes. At harvest, the grape
juice has a minimum sugar level of 221gr/lt. To balance
the sweetness, the must is enriched before the onset
of fermentation. The wine is matured in stainless
steel temperature controlled tanks. A small quantity
of wine receives oak barrel aging as well. The wine
is golden in color with a harmonious bouquet of honey,
apricot and honeysuckle. On the palate, it is soft,
sweet and supple with medium body and moderate acidity.
The finish is medium to long.
(Click on Label to enlarge) |
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Samena:
A white, dry and fragrant table wine. The must is fermented
almost totally dry. It is greenish-yellow in color
with strong floral scents and flavors. |
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Golden
Samena: This off-dry wine is vinified similarly
to the Samena wine, however fermentation is stopped
earlier. The wine is a pale golden color with a floral
bouquet. It is off dry with medium acidity and medium
body. Floral and honey flavors are present on the
palate with a medium finish.
(Click on Label to enlarge) |
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Nectar:
Made from select Muscat grapes that are laid in the
sun to dry and concentrate their flavor. Upon completion
of that phase, the grapes are vinified and then the
wine is aged in oak for three years. The result is
a dessert wine with a complex bouquet and is full bodied. |
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Grand
Cru: The Muscat grapes are left to over ripen
on the vine. Once the grapes have attained the right
sugar level, they are harvested and vinified traditionally.
The resulting wine is sweet, with an alcohol level
of 15%, and is well balanced with many ripe and tropical
fruit flavors present on the nose and on the palate. |
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Anthemis
(available Spring 2005)
(Click on Label to enlarge) |
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NEMEION ESTATE -
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Where the Nemeion Estate is located is not far from the pretty town of Nafplion we find Nemea, the most important AOC region in southern Greece for the production of red wines. Here the Agiorghitiko grape is used and produces wines famous for their deep red color, complex aroma and long, velvety palate. The vineyards are named Koutsi and Petri.
The KTHMA Nemeion Estate produces a wine with an intense, clean and complex aromas of fruit, oak, vanilla and cloves. Rich and full bodied with a long lasting finish. AWARDS: CONCOURS MONDIAL BRUXELLES 2007 - Silver Medal International Thessaloniki Wine Awards DETROP 2007 - Gold Medal Les Citadelles du Vin 2007 - Silver Medal |
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KTHMA Nemeion: Made from 100% Agiorgitiko grape, Intense, clean complex aromas of fruit, oak, vanilla and cloves. Multifaceted. Velvety with good quality tannins. Rich and full bodied with a long finish.
ALCOHOL: 14%Vol Residual Sugar: 1,2gr/lt. Total Acidity: 5gr/Lt. Unfiltered.
FOOD PAIRING: Best served at 18°C with red meat, game and cheese.
(Click on Label to enlarge)
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Reserve NEMEA:
(Click on Label to enlarge) |
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PAVLIDIS
WINERY-DRAMA -
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In
Northern Greece, in the region of Drama lie Ktima Pavlidis winery
which was founded by Christoforos Pavlidis. The vineyard properties
extend over 30 hectares. In the calcareous soil of the vineyard,
the Greek varieties of Assyrtiko, Agiorgitiko, Limnio and the
French varieties of Sauvignon Blanc, Chardonnay, Syrah, Cabernet
Sauvignon, Merlot and the Spanish Tempranillo are planted alongside
one another. The winery is also experimenting with growing the
Malagouzia and Mavrodafne grapes as well. The main target of
Ktima Pavlidis is the production of top quality wines that are
easily recognizable to the consumer. |
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DOMANIE
PORTO CARRAS-COTES DE MELITION -
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Located
on the Sithonian Peninsula of Chalkidiki are the vineyards and
winery of Porto Carras. The Estate's four hundred seventy five
acres is bordered by Mount Meliton and the Gulf of Torone. The
vineyards are planted in 1967, with the first vintage available
to the public in 1972. The Estate produces all of its wines
from their own vineyards, therefore ensuring complete control
over the harvest and Vinification process. To date, the vineyards
are planted with fourteen varieties, both Greek and international.
Of the Greek varieties, Malagouzia and Limnio are the most notable.
The difficult economic conditions that presented itself in Greece
during late eighties and early nineties resulted in financial
hardship for the winery. As a result, production was drastically
reduced. Since December of 1999, ownership of the winery, vineyards
and resort complex has passed onto the Technical Olympic Group.
Their hard work and commitment to re-establishing the Porto
Carras wines in the international market have come to fruition.
It is with great pride that Athenee is able to include these
wines in our portfolio and present them to the American public.
For more information please visit :portocarraswines.gr
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BLANC
DE BLANCS PORTO CARRAS
Type: White Dry Wine, C6tes
de Meliton, Appelation d'Origine de Qualite Superieure.
Varietal Composition: Sauvignon
Blanc, Ugni Blanc, Roditis, Assyrtiko, Athiri.
Method of Production: The
presses used are of the discontinuous low-pressure type.
After static sedimentation, fermentation occurs in stainless
steel vats at temperatures of less than 18-20 °C.
Analysis: Bright, soft,
yellow colour, aromatic compound with flowers and citrus
fruits are predominating in the mouth with nice and
smooth finish.
Alcohol by vol.: 12%.
To Accompany: Seafood, cheeses and green salads.
Served: At 8-12 °C.
Packaging: Box of 12, 750
ml bottles.
(Click on Label to enlarge)
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LIMNIO
PORTO CARRAS
Type: Red Dry Wine, Cotes
de Meliton, Appelation d'Origine de Qualite Superieure.
Varietal Composition: Limnio
90%, Cabernet Sauvignon 10%.
Method of Production: Eraflage,
foulage and maseration for 6-8 days. The presses used
are low pressure pneumatic. Alcoholic
fermentation followed by malolastic fermentation. Aging
in new French oak barrels for 12 months.
Analysis: Deep red colour
with spicy aromas of pepper and cinnamon. Full and easy
mouth, with delicate tannins.
Alcohol by vol.: 12.5%.
To Accompany: Mediterranean
cuisine, red meats.
Served: At 16 °C.
Packaging: Box of 12, 750
ml bottles.
(Click on Label to enlarge)
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MALAGOUZIA
PORTO CARRAS
Type: Regional Dry White
Wine ofSithonia.
Varietal Composition: Malagouzia.
Method of Production: The
presses used are of the discontinuous low-pressure type.
After static sedimentation, fermentation occurs in stainless
steel vats at temperatures of less than 18-20 °C,
aging in French oak barrels for almost 6 months.
Analysis: Yellow colour,
blossom with notes of mint. Rich and round mouth, with
apricot and peach flavours.
Alcohol by vol.: 13%.
To Accompany: Fresh fish
and white meat.
Served: At 8-12 °C.
Packaging: Box of 12, 750
ml bottles.
(Click on Label to enlarge)
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MELISSANTHI
PORTO CARRAS
Type: White Dry Wine, Cotes
de Meliton, Appelation d'Origine de Qualite Superieure.
Varietal Composition: Assyrtiko,
Athiri.
Method of production: The
presses used are of the discontinuous low-pressure type.
After static sedimentation, fermentation occurs in stainless
steel vats at temperatures of less than 18-20 °C.
Analysis: Light-yellow
colour, with a delicate bouquet of lemon, ripe apricot
and melon. Full mouth with nice finish.
Alcohol by vol.: 12%,
To Accompany: Variety of
seafood, fresh fish and yellow cheeses.
Served: At 8-12 °C.
Packaging: Box of 12, 750
ml bottles.
(Click on Label to enlarge)
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SYRAH
PORTO CARRAS
Type: Regional Red DlyWineofSithonia.
Varietal Composition: Syrah.
Method of Production: Eraflage,
foulage, maseration for 6-8 days. The presses used are
low pressure pneumatic. Alcoholic fermentation followed
by malolastic fermentation. Aging in new French oak
barrels for 12-18 months and then staying for one year
in bottles, in our cellars.
Analysis: Dark deep red
colour. Rich and compound aromas of violet, carnation
and pepper. Rich in the mouth, with long finish.
Alcohol by vol.: 13%.
To Accompany: Red meats,
complicated sauces and desserts.
Served: At 18-19 °C.
Packaging: Box of 12, 750
ml bottles.
(Click on Label to enlarge)
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CHATEAU
PORTO CARRAS
Type: Red Dry Wine, Cotes
de Meliton, Appelation d'Origine de Qualite SupCrieure.
Varietal Composition: Cabemet
Sauvignon, Cabemet Franc, Merlot, Limnio.
Method of Production: Eraflage,
foulage, and maseration for 6-8 days. The presses used
are low pressure pneumatic. Alcoholic fermentation followed
by malolastic fermentation. Aging in new French oak
barrels for 12-18 months and then staying for one year
in bottles, in our cellars.
Analysis: Rich, deep blue,
red colour with purple reflections. Complex aromas with
clear nose dominated by red fruits and vanilla. Delicate,
smoky, with medium tanins. Excellent quality woods rich
and long velvety finish. This wine has all the qualities
needed for long aging.
Alcohol by vol.: 13.5%.
To Accompany: Game, red
meats and complicated sauces.
Served: At 18-19 °C.
Packaging: Box of 12, 750
ml bottles.
(Click on Label to enlarge)
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KEO
LTD -
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Keo
Ltd., founded in 1927, began operations by acquiring its first
winery in Limassol. The company is publicly owned, with the vine
growers comprising approximately 90% of the shareholders. Keo
is the largest industrial employer on the island, with over 600
employees. Each department is run by a team of thirty professionals
that work together to exploit every opportunity to improve the
company and increase sales. Keo has also expanded into the beer
market by brewing Cyprus' only home brewed beer, Keo Beer. |
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EMERY WINES -
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The
island of the Aegean Sea where the art of viniculture and
wine making developed for the first time during the ancient
years.
Athiri,
Moschato, Amoriano… Delicious varieties of the Rhodian
soil fermented in the mild microclimate on the island’s
highest Mountain Attaviros. Ideal for the production of wine
of character and quality.
While
the precious winery secrets, reaching far back to the years
of the Rhodian Knights gently intermingle with the Mediterranean’s
fervor and saltiness, Oinotheque Emery consigns values unchangeable
over time. Since 1923, when Oinotheque Emery was created,
the grape’s cultivation procedure, the must process
and the vinification methods have evolved in many ways. The
respect for quality, tradition and values have remained constant
and have led the way to the third generation of the Triantafillou
family, opening tasty pursuits and new horizons. For more
information please visit: emery.gr
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| Athiri
Rhodes v.q.p.r.d. |
| Grape
Variety : Athiri |
| White
Dry Wine |
| Appellation
Of Origin - Rhodes Athiri White
QUALITY CATEGORY VQPRD - Appellation
of Origin RODOS of Superior Quality
WINE
TYPE
-White
- Dry
VINTAGE - 2004
SIZE OF VINEYARD - Long - term agreements with
grape growers
PERFORMANCE - 42
Hl / Ha
ALTITUDE - 650 m
REGION - From selected vineyards on the north
- western slopes of Mount Attaviros in
the region of Embona
VINE VARIETY AND % OF EACH VARIETY - 100% Athiri
MEAN AGE OF VINES - 15 - 18 Years
AGING - No
WINE FEATURES
COLOUR - Golden - Green
AROMA - Smooth, live, fruity aroma
TASTE/ PALATE - Velvety taste very well balanced.
Food friendly
TEMPERATURE - 12°
- 14°c
CUISINE - Vigorous and fruity, this well-balanced
wine can be enjoyed with several
types of foods such as seafood, pasta and different
salads.
ALC VOL - 11.5 %
PACKAGING - Btl 12 X 750 ml |
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Rodos v.q.p.r.d.
Grape
Variety : Athiri
White
Dry Wine
Appellation
Of Origin - Rhodes Athiri White
QUALITY CATEGORY VQPRD - Appellation
of Origin RODOS of Superior Quality
WINE
TYPE -White
- Dry
VINTAGE - 2006
SIZE OF VINEYARD - Long - term agreements with
grape growers
PERFORMANCE - 42
Hl / Ha
ALTITUDE - 650 m
REGION - From selected vineyards on the north
- western slopes of Mount Attaviros in
the region of Embona
VINE VARIETY AND % OF EACH VARIETY - 100% Athiri
MEAN AGE OF VINES - 15 - 18 Years
AGING - No
WINE FEATURES
COLOUR - Golden - Green
AROMA - Smooth, live, fruity aroma
TASTE/ PALATE - Velvety taste very well balanced.
Food friendly
TEMPERATURE - 12°
- 14°c
CUISINE - Vigorous and fruity, this well-balanced
wine can be enjoyed with several
types of foods such as seafood, pasta and different
salads.
ALC VOL - 11.5 %
PACKAGING - Btl 12 X 750 ml |
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Rodos v.q.p.r.d.
Grape
Variety : Amorgiano
Red
Dry
Appellation
Of Origin - Rhodes Athiri Red
QUALITY CATEGORY VQPRD - Appellation
of Origin RODOS of Superior Quality
WINE
TYPE -White
- Dry
VINTAGE - 2004
SIZE OF VINEYARD - Long - term agreements with
grape growers
PERFORMANCE - 50 Hl / Ha
ALTITUDE - 400 - 500 m
REGION - Agios Isidoros - Embona
VINE VARIETY AND % OF EACH VARIETY - 100% Amorgiano
MEAN AGE OF VINES - 20 Years
AGING - In the last stages of its aging, it remains at least four months in the bottle
WINE FEATURES
COLOUR - Deep Burgundy with soft violet reflections
BOUQUET - Aromas of dried fruit and spices
TASTE/ PALATE - Round, with soft tannins that characterize this variety. Very food friendly
TEMPERATURE - 16°C To be opened 30 minutes before serving
CUISINE - Delicate, food-friendly red wine with strawberry aromas that can be
enjoyed with red meat, game, poultry and cheese with strong taste
types of foods such as seafood, pasta and different
salads.
ALC VOL - 12 %
PACKAGING - Btl 12 X 750 ml |
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KATOGI
& STROFILIA s.a. -
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KATOGI-AVEROFF
When Evangelos Averoff put his dream into practice in 1961,
by introducing Cabernet Sauvignon shoots to Greek soil for
the first time in order to recultivate an infertile slope
of Mt. Pindos in Metsovo, he never imagined that, beyond his
endeavour to develop the land of his birthplace, he was also
initiating a true revolution for vinification in Greece. Indeed,
with the production of Katogi red wine, he was the first to
marry Greek and foreign varieties with success. Above all,
however, the principles and progress of the company would
provide some of the first examples of authentic viniculture
and wine-making achievements in Greece - and a production
model that would still be dominant 30 years later, bringing
to light the great potential of the Greek vineyard.
STROFILIA
Founded under the same guiding principles, it was only in
1981 that the company first began to exploit viniculture and
vinification. However, it can hold claim to launching the
first Greek wine-bar, in 1985, in the centre of Athens. It
is a fact that the Strofilia wine-bar allowed wine culture
to be avidly promoted for 15 years, educating a whole generation
of new consumers while simultaneously projecting wine producers
in general. It helped to dispel the myth that the appreciation
of quality wines is for the few and requires tails and specialist
knowledge.
...in
2001, Katogi-Averoff and Strofilia S.A. merge. Today, with
privately-owned and associated vineyards in Epirus-Thessaly-the
Peloponnese-Attica, with wineries in Metsovo-Anavisso-Nemea,
with experienced and dedicated collaborators, and with a Distribution
Network to promote a clearer image of its products both inside
and outside Greece, Katogi and Strofilia S.A. dynamically
continues its progress into the 21st century. For more information
please visit: katogi-strofilia.gr |
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| Fresco
Averoff Agiorgitiko |
| Grape
Variety : Agiorgitko [St. George] |
| Red
Wine |
Characteristics:
Deep red in colour. Fresh nose, with aromas
of ripe red fruits and hints of clove. Round
and elegant, with smooth tannins, nice balance
and long finish
Serving
Suggestions:
Perfect accompaniment for pasta with red sauce
and meat dishes. It could also be very nice
on its own or with salads, based on tomatoes
or meat
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| Katogi Red |
| Grape
Variety : Cabernet Sauvignon 60%, Agiorgitiko 40% |
| Dry Red Table wine |
| Characteristics: A complex red with deep, attractive highlights. A distinctive bouquet arises from a balanced blend of the various fragrances with that of the oak. In the mouth, a soft fullness accompanies the rich aromatic qualities provided by the varieties and a long maturation in barrels at low, stable temperatures
Serving Suggestions: Enjoy it with red meat dishes, grilled lamb, sausages and ham |
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| Fresco Averoff White |
| Grape
Variety : Roditis 60%, Savatiano 40% |
| Regional White Wine of Central Greece |
| Characteristics: Yellow-green in colour. Fresh and lively, with pleasant acidity, tones of citrus fruit and a subtle herbal aftertaste.
Serving Suggestions: It is a great accompaniment for salads, seafood, fish and even for mild cheeses, while its combination with light cooked dishes is more than interesting. |
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| Katogi Rose |
| Grape
Variety : Xinomavro |
| Regional Rose Demi Sec wine of Macedonia |
| Characteristics: Lively rose colour, aromas of cherries, strawberries, roses and jasmine. On the mouth it is fragrant, balanced with a refreshing acidity.
Serving Suggestions: Try it with salads and light pasta dishes. It makes perfect combination with sweet & sour sauces, and it is interesting with light fruit desserts |
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TSANTALI
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Over
a hundred years ago, in 1890, the TSANTALI family began making
wines and distilling ouzo and tsipouro in eastern Thrace.
Evangelos
Tsantalis founded the company out of deep respect for the
beauty of the land and a strong commitment to quality. The
spirit and tradition of nurturing the vines to yield the most
precious grapes and of a proud winemaking heritage continued
to evolve through the passage of time.
In 1945
Evangelos Tsantalis establishes his distillery in Thessaloniki
and in 1970 he founds the Tsantali winery in Naousa. On a
visit to the holy monastic state of Mount Athos two years
later, in 1972, Evangelos Tsantalis decides to bring the Mount
Athos Vineyards back to life and the monastic tradition of
the Mount Athos wine to the 'outside world'.
The first
export of Tsantali wines was made in 1973, while the launch
of the Agioritikos wine in 1975 and the Makedonikos wine in
1983 signalled Greece's first brands and were a huge commercial
success. Agioritikos was also the first regional wine of Greece.
In 1991
Tsantali takes over the Rapsani winery on mythical Mount Olympus,
belonging until then to the Ministry of Agriculture, thus
writing a new page in Greece's wine history.
Today,
the third generation of the TSANTALI family, at the helm since
1996, shows the same dedication to the values of the founder,
continuing to create exceptional wines and spirits and taking
pride in their constant commitment to only the finest vineyards
and winemaking skills. For more information please visit:
tsantali.gr |
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| Rapsani
Epilegmenos (RESERVE) |
| Grape
Variety : The Greek (indigenous) Xinomavro
(34%), Krassato (33%) and Stavroto (33%). |
| Red
Wine |
Vinification techniques:
Co-vinification of all three varieties. Fermentation
at 28-30 oC for 8-10 days, followed by malolactic
fermentation.
Ageing: In small French (
Allier ) 300 L. new oak barrels for at least
12 months and at least another 12 in bottle
(minimum ageing period 3 years). A wine with
great ageing potential, it will continue to
evolve and achieve extra depth of character.
Classification: Rapsani Appellation
Epilegmenos (Reserve)
Winemaker's notes : An elegant
wine, deep purple-red in colour, with a juicy
blackcurrant flavour and hints of liquorice
richness. Velvety, lush, echoing nicely on
the graceful finish.
Serving suggestions: A fine accompaniment
to game and other dark red meats with rich
and spicy sauces. An impressive glassful on
its own, it tastes delicious with roasts,
poultry and full-flavoured cheeses.
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SODAP
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Click to Expand & Contract
One
of the leading wineries on the Island of Cyprus, is a wine Co-operative,
established in 1947, and unites 10,000 families, from 144 vine
growing villages. SODAP combines tradition in wine making, with
efficient administration, of its two wineries, one in Limassol
and the other in Pafos, the two main vine producing areas of
Cyprus. Both wineries are equipped with machinery of the latest
technology, and produce excellent quality wines, Cyprus sherries,
concentrated grape must, eau-de-vie-de-vin, pure alcohol, and
the unique "Comandaria", the liqueur wine of Cyprus, which is
the only wine in Cyprus under controlled appellation of origin.
For more information please visit: sodap.com.cy |
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| Cyprus
Vines |
| Dry
Red Wine |
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These
high quality wines are a result of the project, which
SODAP initiated in 1996 with Co-Op in U.K The aid was
to produce modern, fruit driven wines predominantly
from cyprus' island vines. After root-and-crop overhaul
of viticultural practices, winemaking equipment and
techniues, SODAP'S and Australian wine makers in cooperation,
have produced two wines of great character that bring
Awards and recognition to Cyprus year after year. These
wines are successfully exported in U.K since 1997. Dry
Red Wine A ripe and fruity red wine made after a long
maceration from Cyprus Mavro, Mattaro, Grenache, Carignan
and Cabarnet Sauvignon grapes, carefully chosen and
blended to give a very satisfying red, to please every
palate.
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| Cyprus
Vines |
| Dry
White Wine |
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These
high quality wines are a result of the project, which
SODAP initiated in 1996 with Co-Op in U.K The aid was
to produce modern, fruit driven wines predominantly
from cyprus' island vines. After root-and-crop overhaul
of viticultural practices, winemaking equipment and
techniues, SODAP'S and Australian wine makers in cooperation,
have produced two wines of great character that bring
Awards and recognition to Cyprus year after year. These
wines are successfully exported in U.K since 1997. Dry
White Wine A fruity, aromatic white, made from a blend
of Xynisteri, Ugni Blanc, Malvasia Lunga, and Muscat
grapes to please the modern as well as the traditional
wine drinker.
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| Santa
Marina |
| Medium
Sweet Red Wine |
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Mavro
grapes from the Mount Afames region make this medium-sweet
red a satisfying, mellow wine which can be enjoyed at
any time.
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| Santa
Marina |
| Medium
Sweet White Wine |
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This
distinquished wine is produced under controlled conditions
from white grapes of the local "Xynisteri" variety,
grown in the Western part of Cyprus (Kathikas Village,
Pafos). The name comes from an ancient church in Kathikas
village.
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| Muscat |
| White
Sweet Wine |
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| Commandaria |
| St.
Barnabas-Special Reserve-Desert Wine |
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Commandaria
inherits the world's oldest wine tradition and it is
the wine that made Cyprus renowned in Medieval It is
produced from the indigenous Mavro and Xynistery grape
varieties grown in confines of the Commandaria Region,
under goverment supervision and proudly bears the seal
of Controlled Appelation of Origin. Commandaria has
been made since the crusading Knights Templars established
themselves in the Grande Commandarie on the Island at
the end of the 12th century. St. Barnabas Commandaria
is aged in oak casks for many years and the result is
a golden, velvety, luscious dessert wine - a delicious
echo of the 12th Century Knights Templars' choice.
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DOMAINE
GIOULIS-
Click to Expand & Contract
Gioulis
Estate, a producing and bottling boutique Winery, in Klementi
Corinth, Greece. George Gioulis an agronomist, oenologist,
and Sommelier, who studied in Greece and abroad, has dedicated
himself to the cause of preserving the cultural heritage of
wine making in Greece. Gioulis Estate in the mountainous area
of Corinth close to the Nemea Valley at an altitude of 750
m has a unique combination of the Southern Mediterranean microclimate
and the fresh crisp air of the Ziria Mountains. The vineyards
surround the newly built winery equipped with a state of-the-art
bottling line and stainless steel tanks. The wine is aged
in new oak barrels in a separate room. Organic cultivation
was granted by DIO, the Greece organic certified, in 1997.
Since then all Gioulis wines made are DIO certified organic
wines. The Estate's initial four -hectare vineyard was planted
in 1993 with Cabernet Sauvignon at an altitude of 750m. From
the 1999 harvest, Gioulis is offering a blend of Cabernet
Sauvignon-Aghiorgitiko wine produced from organic grapes.
This fresh and delightful wine is meant to be enjoyed daily.
The primary grape aromas of the Agiorgitiko blend well with
the full bodied Cabernet Sauvignon. From the 2000 harvest,
Gioulis Estate bottled an excellent Organic 100% Cabernet
Sauvignon, a wine with soft tannins, well-balanced aromas
and a long finish. This wine has won awards and high acclaims
from Food & Drinks 2002 in Greece, Prowein 2002 in Germany
and Detrop 2003 in Greece. The 2001 vintage in its pre-release
state received a Silver medal at the 2003 International Wine
Competition in Thessalonika.
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| Cabernet
Sauvignon 2001 |
| Type:
Red Dry Wine "KLIMENTI" |
| Characteristics:
Color: Deep Red
Smell: Spices and mature red
fruits, oak,
Taste: Green Pepper, bodied,
round
Goes With: Meat with spicy
sauces and spicy cheese.
3rd International Wine Competition Of Thessaloniki
Regional Red Wine Of Klimenti Domaine Gioulis
2001 won Greece Silver
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| Cabernet
Sauvignon-Agiorgitiko 2001 |
| Type:
Red Dry Wine "KORINTH" |
| Characteristics:
Color: Deep Red
Smell: Spices and mature red
fruits, oak,
Taste: Green Pepper, bodied,
round
Goes With: Meat with spicy sauces and spicy
cheese. |
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| Roditis-Chardonnay
2004 |
| Type:
White Dry Wine "KLIMENTI" |
| Characteristics:
Color: Yello-Green
Smell: Fresh, fruits, lemon,
flowers
Taste: Fruits, round
Goes With: Grilled fish, cheese, fruits |
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| Moschofilero-Roditis
2004 |
| Type:
White Dry Wine "PELOPONNESE" |
| Characteristics:
Color: Yello-Green
Smell: Fresh, fruits, rose,
flowers
Taste: Fruits, round
Goes With: Grilled fish, cheese, fruits |
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DOMAINE
TSELEPOS-
Click to Expand & Contract
The
Estate's vineyards are situated at altitudes higher than 750m,
at the foothills of Mt. Parnon and are part of a distinctive
ecosystem with very cold winters and mild summers. They cover
25 hectares planted with 5 different varietals. Moschofilero,
merlot, cabernet sauvignon, chardonnay and gewurzurtraminer
have adapted perfectly to Tegea's soil and climatic conditions.
Cabernets
are planted at a location known locally as "Avlotopi",
a clay-rocky terrain that has proven an excellent host for
the kind of rich wines we like to make. Merlots have been
planted at "Kokkinomylos" ("Red Mill"),
also on clay soil. At the "Perpatiara" vineyards
reddish clay on several small hills is host to our chardonnays
and moschofilero grapes. Finally, our gewurz is cultivated
at an altitude of 870m on a unique 100% slate terrain. For
more information please visit www.tselepos.gr |
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| Mantinia
Tselepou |
| White
dry, AOC Mantinia |
| produced
on selected low-yield vineyards, in the communities
of Zevgolatio and Agiorgitika of Mantinia. The light
terrain is gently sloping, facing south-east, with
a sand-clay composition and excellent drainage. The
continental climatic conditions and the altitude of
the area, lead to the gradual maturing of the grapes,
the full development of the aroma potential of the
variety and the retaining of the natural acidity of
the moschofilero variety. Harvesting lasts for at
least two weeks, around the end of October.
WINE
AND WINE-MAKING
Modern
techniques are implemented, with the use of pneumonic
presses and
with a particular consideration to avoid the extraction
of colouring
substances, since the grapes are reddish. The fermentation
takes place in
stainless tanks, in controlled temperatures of 13°-16°C.
Wines are bottled
in mid-January and released at once.
FLAVOUR
CHARACTERISTICS
Mantinia
Tselepou is a wine characterized by freshness. Colour,
perfume and
taste refer to vibrancy and youth. The aromas are
flowery and the taste
fruity. It should be consumed within the first 15
months of its life.
PRODUCTION
& RETAIL
About
100.000 bottles are produced each year, which are
offered on the
market by the winery itself and via specialized retail
networks
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| Nemea
Tselepou |
| ERed
dry, AOC Nemea |
VARIETAL
MAKE-UP
Agiorgitiko 100%
VINEYARD
& CULTIVATION
The
grapes for this wine originate in the semi-mountainous
vineyard locations of Achladia and Kalyvia and the
mountainous vineyards of Asprokambos in Nemea. The
vineyards receive cooling breezes from northern winds
during the maturing season. Harvesting usually starts
in late September and ends in October.
WINE AND WINE-MAKING
The
wine is made in a Nemea winery under contract and
under the direct supervision of Yannis Tselepos. Following
the draining and crushing of the grapes, the grape
pulp is poured into special stainless ?winemakers',
in which it is fermented under conditions that secure
maximum extraction levels. The newborn wine is then
transported to our Estate in Tegea, where it is transferred
to French oak barrels where it matures for 12 months.
FLAVOUR CHARACTERISTICS
Nemea
Tselepou is a wine accessible from an early stage.
Dry, with a soft velvety taste and an abundance of
aromas from fruits and nuts, it is a true representative
of the versatile potential of the agiorgitico grape.
Its taste combines ripe red fruits with a touch of
spices in light vanilla background from the oak barrels.
It can be easily consumed from quite a young age,
but will also gain from 2-3 years of bottle aging.
PRODUCTION & RETAIL
About
30.000 bottles are produced each year, which are offered
on the market by the winery itself and via specialized
retail networks. |
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ARGYROS ESTATE- Click to Expand & Contract
In 1903 George Argyros, owner of a 5 acres vineyard located in Episkopi Gonia Santorini, founded Estate Argyros in order to turn to advantage the grapes produced by his own vineyard. The winery he constructed was a small plant basically equipped and he made his wines according to the traditional Santorinian way. The produced wines were dry white wine (nihteri), dry red wine (brousko) and vinsanto, sold only in the local market.
In 1950, the Estate passed to his son, Matthew Argyros, who expanded the vineyard to 15 acres, without though significant changes in the winery.
The person who changed dramatically the image of the winery was the founder’s grandson Yiannis Argyros who runs the winery since 1974. Yiannis Argyros not only has increased the family vineyard to 65 acres but he has also rebuilt the winery transforming it into a modern plant aiming to combine tradition with modern technology.
Yiannis Argyros is a winelover who works very hard to obtain high quality grapes in order to make superior quality wines. And there are many professionals in the Greek wine market who think of Yiannis Argyros as the best Greek winemaker in dry white wines and dessert wines.
His efforts to produce high quality wines have been worldwide acknowledged, as indicates the award by the Wine & Spirits Magazine as one of 100 best wineries in the world for 2005 and 2006. For
more information please visit www.argyrosestate.gr use this tool to translate: http://babelfish.yahoo.com/translate_txt |
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Assyrtiko Argyros 2007:
Crystal-clear yellow colour, distinctively flavoured with citrus overtones. The relatively high acidity of Asyrtico gives it a crisp freshness, while the vineyard's extremely low performance offers body, structure and substance.
For in-depth information, click here.
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Atlantis White 2007:
Crystal-clear yellow colour, distinctively flavoured with citrus overtones. The relatively high acidity of Asyrtico gives it a crisp freshness, while the vineyard's extremely low performance offers body, structure and substance.
For in-depth information, click here.
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Atlantis Red 2006:
Full bodied with fine tannins, complex aromas of red fruit, with hints of prune and leather.The mouth is well structured & balanced, it has a velvety palate and a long finish.Can be cellared for an additional 5-10 years.
For in-depth information, click here. |
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ESTATE ARGYROS 2007:
Yellow colour with green seens. Of good intensity, fine, kind and relatively complex aromas that remind of minerals, lemon blossoms and citrus fruits. Full bodied, round palate with crispy and sparkling acidity that gives nerve .
For in-depth information, click here. |
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CRETA OLYMPAS- Click to Expand & Contract
Creta Olympias S.A. is the most dynamic commercial enterprise in Crete engaged in the production, bottling and selling of bottled quality wines.
While still maintaining a respect for history and tradition, yet keeping a watchful eye on international developments and advances in the wine world, Creta Olympias’ over-riding philosophy and principal concern has been to turn the spotlight on Cretan varieties of grape, both white and red, and to take full advantage of Greece’s potential in the wine production sector. 2005 turns out to be Creta Olympias’ milestone due to its 100% acquisition by D. Kontominas’ Group of companies. This change in ownership has brought new inspiration to the company’s philosophy and its activities, by entering into a new phase of dynamic reorganization aiming to position Creta Olympias Winery among the leading producers in the Greek wine industry. For
more information please visit www.cretaolympias.gr |
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KRITIKOS RED:
Dry red wine
Variety:
Kotsifali, Mandilaria.
Characteristics:
Ruby-coloured, it has an attractive fresh nose that opens up to reveal ripe red fruit, spices and earthy aromas. Round, with well-structured tannins and good acidity, has a great presence in mouth and a cherry fruit flavor leading to long finish.
Serving Suggestions:
Enjoy it with roasted or casseroled red meat and mature soft cheese. Best served at a temperature of 18° C. Accompaniment: An admirable partner for grilled meat. |
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KRITIKOS WHITE
Dry white Wine
Variety:
Mainly Vilana, with a small amount of local white grape varieties
Characteristics:
A wine with golden-green glints, a seductive and extremely fruity nose, with aromas of banana, pineapple, pear and melon, and floral notes on a lime background. On the palate, it is smooth, richly textured with an elegant citrus acidity that provides a good balance, prolonging the refreshing finish.
Serving Suggestions:
Enjoy it with seafood, Chinese dishes with sweet and sour sauces, white meat and Greek dishes. Best served at a temperature of 10-12° C. Accompaniment: Perfect with white meat cooked with pineapple or fresh cream |
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NICO LAZARIDI- Click to Expand & Contract
NICO LAZARIDI S.A. known with the distinctive title NICO LAZARIDI, is the first wine company founded in the Prefecture of Drama in 1987 by the current Chairman Mr Nico Lazaridi. The most essential motivation for the creation of the company, was the respect of this special commodity that nature offers us, wine. Our characteristic is the constant and persistent effort for the creation of excellent and high quality wines, which are part and parcel with the scientific care, artistic sensitivity and passion for perfection, a fact attested by T.U.V. Hellas through the quality assurance system I.S.O 9001:2000 and H.A.C.C.P.For
more information please visit www.chateau-lazaridi.com |
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Magic Mountain
Regional Drama Red Dry Wine
Viniculture
Varietal
Composition:
Cabernet Sauvignon, Merlot, Cabernet Franc.
Vineyards: Community of Agora, Pigadia, Adriani.
Cultivation: Vineyards in linear training with a direction from North to South.
Non-irrigated vineyards that lay at a linear training on common soil composition have
a low incline.
Harvest: September.
Vinification
Technique: Classic red wine vinification and maturation in new French oak casks for 18
months followed by 16 months in the bottle in perfect conditions.
Character
Deep red, velvety in colour. Intense aromas of red berries, cinnamon and wood, storing
it in the bottle gives it a unique complexity. Ripely tannin, rich, full as well as
gentle.
Storing – Ageing
Ageing potential 20 years after harvest.
Serving Suggestions Best served at room temperature at about 18º C an accompaniment to red meats and
complicated sauces, game and spicy cheeses. |
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Château Nico Lazaridi
Regional Drama Red Dry
Wine
Viniculture
Varietal Composition: Cabernet Sauvignon, Merlot, Cabernet Franc.
Vineyards: Community of Agora , Pigadia, Adriani .
Cultivation: Medium inclination vineyards at an altitude of 250m with a North-East
exposure have resulted in the best substratum for the growth of vine and grape
maturity.
Harvest: September.
Vinification
Technique: Classical red wines vinificaton and maturation in French oak casks for 12
months.
Character
Deep, young, garnet colour. Intense fruit aromas and exotic spices at a discrete
balance. Exquisite tannins, generous structure, with intense fruit aroma that linger
on the finish.
Storing - Ageing
Ageing potential 10 years after harvest.
Serving Suggestions
Served with red meat and game accompanied by different salads.
Best served at room temperature at 18º C. |
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Merlot
Regional Agora Red Dry
Wine
Viniculture
Varietal Composition: Merlot 100%.
Vineyards: Community of Agora.
Cultivation: The variety has been planted in the area of Agora community, at an
altitude of 250 m. The vineyards lay on a linear training with a planting distance of
1,5m x 2,5m with a direction from North to South.
Harvest: Last days of August till beginning of September.
Vinification
Technique: Classic red wine vinification and maturation in French oak casks for 6
months.
Character
Deep red in colour. Aromas of wild berries, chocolate, caramel and almond. Soft but
fleshy in the mouth, velvety aftertaste full of maturity.
Storing - Ageing
Can be drunk fresh, however, it can age for 8 years after harvest.
Serving Suggestions
Best served at room temperature at 18º C with roasted meat and medium cheeses. |
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THIMIOPOULOS VINEYARDS- Click to Expand & Contract
The Thimiopoulos family has owned vineyards in Naoussa for several generations. Until recently, the family grew grapes and supplied wineries with their fruit. Upon matriculation from The University of Athens oenology program, Apostolos Thimiopoulos returned to his family’s vineyards and began producing wine for his own label, Thimiopoulos Vineyards and the wine was called Ghi kai Uranos (Earth & Sky). The winery’s first release was with the 2004 vintage, which was a hit across Greece and in Europe. Ghi kai Uranos also caught the attention of influential wine writers such as Nico Manessis and the UK’s Tom Stevenson. As the winery’s capacity grows, the amount of wine available to us will increase as well. Uranos (the US name), is similar in style to a modern Barolo-powerful and concentrated ripe fruit aromas with balanced acidity and tannins. The beauty of this wine comes from the fact that Apostolos was able to coax out Xinomavro’s better qualities without high levels of acidity and tannin, making it a wine that can be drunk now as well as cellared for at least 10-15 years. Thimiopoulos Vineyards will be a winery to watch as its production grows. |
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Uranos
A new and exciting style of Xinomavro. Deep purple in color, the aromas of ripe berry, chocolate, spice and vanilla are powerful and complex. Medium to full bodied with balanced, medium acidity with flavors consentient to the palate. The depth and structure of this wine are excellent and reveal its aging and development potential. |
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MERCOURI ESTATE- Click to Expand & Contract
Domaine Mercouri is an old vineyard dating back to the late 1800's in the western Peloponnese. In 1870, the first Refosco vines were planted on the estate that were imported from Friuli, Italy. At that time, the wine produced was for export only. In the early 1930's, second generation family member Leonidas Mercouris built the first modern winery in that area. The winery remained functional until 1955. Between 1955 and 1989, the majority of the estate's grape production was sold to the larger wineries in the area. In 1990, the third and fourth generations of the Mercouri family decided to rebuild the winery. The existing structure was renovated and modernized. The vineyards were also replanted. Since the winery's reorganization, yields and sales have increased steadily annually. |
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Red: Made from 85% Refosco and 15% Mavrodaphne. After fermentation, the product is transferred to wooden barrels in an underground cellar for maturation for approximately one year. The wine is then bottled and stored in temperature-controlled cellars for additional aging. Pronounced berry flavors are present on the nose. The wine is dry, full bodied with medium high alcohol and moderate tannins. It is silky in texture with a long finish. |
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Foloi White: Named after Mount Foloi, the grapes are grown on a plateau that is 650m above sea level. The wine is made from a blend of Roditis & Viognier. It is pale yellow in color with a delicate bouquet filled with youthful fruits and flowers. On the palate, it is dry with crisp acidity, medium body, exotic fruit flavors and a medium finish.
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Cava Red: Deep red color with a fruity bouquet with notes of chocolate, caramel, tobacco, cinnamon and vanilla. This wine is medium to full bodied with medium tannins, medium acidity and a long and pleasant finish. This wine has the ability for at least 10 years.
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Antares: A blend of Avgoustiatis and Mourvedre. Prior to bottling, the new wine matures in oak casks in the estate's underground cellars. The wine will mature further in the bottle for several months, before release. Intense, deep, velvet red color with a generous bouquet of leather and pepper, in harmony with the cinnamon and the vanilla of the oak Its taste is strong and pleasant with fine tannins. Antares pairs well with roasted red and white meat, game, poultry and hard cheeses.
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