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Mediterranean Wine Selections
 
       
 

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 ...

 
  Click on the Titles . . .    
 


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


WINE CLASSIFICATIONS

  White Wine
  Red Wine
  Rose Wine
  Dessert Wine

  Grape Varieties

 
 

 

 Wine Classifications List - Click to Expand & Contract

 

 
   WINERIES RED WINES     WHITE WINES   ROSE
                       
  HATZIMICHALIS   KANTHAROS NEMEA' 00 DOMAINE WHITE' 00  
      NAOUSSA' 98     AMBELON' 00      
      CUVEE MAISON' 00 CHARDONNAY' 01      
      CAB. SAUVIGNON' 00 LAAS' 00        
      SYRAH' 00     SAUVIGNON BLANC' 01  
      MERLOT' 00     BARRIQUE '01      
              SAUVIGNON BLANC  
                       
  GAI'A   NOTIOS RED' 02 & 03 NOTIOS WHITE' 02 & 03 14-18h ROSE
      GAI'A ETATES' 01   THALASSITIS' 02 & 03  
      AGIORITIKO' 02     THALASSITIS BARREL  
              FERMENTED' 99      
                       
  PORTO-CARRAS   LIMNO' 98   BLANC DES BLANCS' 01  
      CHATEAU CARRAS' 97 MELISSANTHI' 01  
      CHATEAU CARRAS' 98 MALAGOUZIA' 01      
      CHATEAU CARRAS' 91          
                       
  THIMIOPOULOS   URANOS                
                       
                       
  SPIROPOULOS   RED STAG' 02   ORINO' 00     MELIASTO' 02
      PORFYROS' 00     MANTINIA' 02      
              MANTINIA OAK      
              FERMENTED' 02      
                       
  GIOULIS   RED DRY WINE OF KLIMENTI WHITE WINE OF PELOPONNESE
      RED DRY WINE OF KORINTH WHITE DRY WINE OF KLIMENTI  
                       
  TOP   RED WINES       WHITE     ROSE
  HARLAFTIS   NEMEA' 00   CHARDONNAY      
      CAB. SAUVIGNON' 00          
      ARGILOS' 00              
      HARLAFTIS RESERVE          
                       
  VASSILIOU   ERYTROS' 00   AMBELONES' 01     ROSE' 00
              DOKIMES SAVATIANO' 01 CABERNET SAUVIGNON
              FUME' 01        
                       
  PAVLIDIS   RED' 01   WHITE' 02      
                       
  SODAP   CYPRUS VINES RED CYPRUS VINES WHITE  
      SANTA MARINA RED SANTA MARINA WHITE      
      (SEMI SWEET)     (SEMI SWEET)      
                       
                       
                       
  KEO   OTHELLO       APHRODITE      
      DOMAINE D'AHERA   ST. PANTELEIMON      
      HERITAGE     THISBE        
              BELLAPAISE      
              ALKION        
  TOP   RED WINES       WHITE WINES     ROSE
                       
  CAVINO   CORIN RED     CORIN WHITE     CORIN RODITIS
      ATELIER CABERNET WHITE SEMI SWEET      
      SAUVIGNON' 98              
      RED SEMI SWEET            
                       
  SITIA   TOPIKOS KRITIKOS RED TOPIKOS KRITIKOS WHITE  
      SITIA RED' 00     SITIA WHITE' 01      
                       
  CRETA OLYMPIAS   KRITIKOS RED       KRITIKOS WHITE        
                       
  TSANTALI   RAPSANI EPILEGMENOS          
                   
  TSELEPOS   NEMEA TSELEPOU   MANTINIA TSELEPOU      
                 
                       
  EMERY WINES   RODOS RED   ATHIRI RHODES      
              RHODOS WHITE        
                       
  KATOGI & STROFILIA S.A.   FRÉSCO AVEROFF FRÉSCO AVEROFF WHITE       KATOGI ROSE
      KATOGI RED                
                       
  NICO LAZARIDI   MAGIC MOUNTAIN                
      Château Nico Lazaridi                
      MERLOT                
                       
  MERCOURI ESTATE   RED       FOLOI WHITE        
      CAVA RED                
                       
                       
                       
  NEMEION ESTATE   KTHMA Nemeion Estate            
                       
  MAKEDONIKOS   MAKEDONOKOS RED   MAKEDONIKOS WHITE  
                       
  FOLIO   MERLOT VENETO            
                       
  LAZARIDI   MERLOT            
  TOP   RED WINES     WHITE WINES ROSE
                       
              CAVINO CORIN RETSINA  
              GAI'A RITINITIS RETSINA  
              MALAMATINA      
                       
              AGIORITIKO   WHITE ROSE
                       
  GENTILINI   SYRAH       GENTILINI  CLASSICO' 02  
               ROBOLA' 04    
                     
  ANTONIOU           SANTORINI' 02        
                       
  TOP   DESSERT WINE            
                       
  SODAP   MUSCAT OF ALEXANDRIA        
      ST. BARNABAS COMMANDARIA        
                       
  KEO   ST. JOHN COMMANDARIA        
                       
  LUKATOS   MAVRODAPHNE          
                       
  CAVINO   MAVRODAPNE              
                       
  SANTORINI   VIN SANTO' 99              
                       
  SITIA   DOMAINE TOPLOU            
                       
  SAMOS   VIN DOUX              
      GRAND CRU              
      NECTAR                
                       
  TSAKALIDES   BOUZOUKI            
 
 
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 Grape Varieties List- Click to Expand & Contract

 
 
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.
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- Click to Expand & Contract

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.
 
 

Atalanti, Greece
 
 
While 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.

 
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
Sauvignon Blanc
(Click on Label to enlarge)
 
 

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 CHATEAU HARLAFTIS S.A. - Click to Expand & Contract

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.
 
 
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)
 
 
Chardonnay: The wine is made from 100% Chardonnay grapes and is the fermented and matured in French oak barrels.
(Click on Label to enlarge)
 
 
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)
 
 
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)
 
 
Reserve Nemea :Winner of the gold Medal in the 2003 International Wine Challenge in London.
(Click on Label to enlarge)
 
 
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 - Click to Expand & Contract

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.
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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 - Click to Expand & Contract

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
 
   
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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)
 
 
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 - Click to Expand & Contract

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
 
   
 

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)

 
 

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)

 
 

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)

 
 

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)

 
 

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)

 
 

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)

 
 

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 - Click to Expand & Contract

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.
 
   
 
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)
 
 
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)
 
 
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 - Click to Expand & Contract

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.
 
 
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.
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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.
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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 - Click to Expand & Contract

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.
 
 
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)
 
 
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)
 
 
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)
 
 
Topikos Kritikos Red For in-depth information, click here (Acrobat Reader Required).
 
 
Topikos Kritikos White For in-depth information, click here (Acrobat Reader Required).
 
 

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 COOPERATIVE OF SAMOS - Click to Expand & Contract

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.
 
 
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)
 
 
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.
 
 
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)
 
 
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.
 
 
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.
 
 
Anthemis (available Spring 2005)
(Click on Label to enlarge)
 
 

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 NEMEION ESTATE - Click to Expand & Contract

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
 
 
Nemeion Estate
Nemenion 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)
 
 
Nemeion 2 Reserve NEMEA:
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 PAVLIDIS WINERY-DRAMA - Click to Expand & Contract

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.
 
 
Ktima Pavlidis Dry White
For in-depth information, click here (Acrobat Reader Required).
(Click on Label to enlarge)
 
 
Ktima Pavlidis Dry Red
For in-depth information, click here (Acrobat Reader Required).
(Click on Label to enlarge)
 
 

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 DOMANIE PORTO CARRAS-COTES DE MELITION - Click to Expand & Contract

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
 
   
 

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)

 
 

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)

 
 

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)

 
 

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)

 
 

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)

 
 

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 - Click to Expand & Contract

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.
 
 


Visit us at http://www.keogroup.com.

**All wines are made from either the Mavro (black) or the Xinisteri (white) grapes***

 
 
Alkion: An easy to drink dry white wine. It is light, fresh and fruity.
(Click on Label to enlarge)
 
 
Aphrodite: A bone-dry white wine with a distinctive character and bouquet brought out through a careful maturation in cask and bottle.
(Click on Label to enlarge)
 
 
Bellapais: A medium dry white wine with a floral bouquet and a slight effervescence.
(Click on Label to enlarge)
 
 
Thisbe: Medium dry white wine with a fruity floral bouquet and light body.
(Click on Label to enlarge)
 
 
St. Panteleimon: A medium sweet white wine that is an excellent aperitif or with appetizers.  It is fruity and very easy to drink.
(Click on Label to enlarge)
 
 
Domaine D'Ahera: A premium full-bodied dry red wine filled with earthy aromas.
(Click on Label to enlarge)
 
 
Othello: A medium bodied dry red wine that spends 6-8 months in 2 year old casks.  Ripe red fruit and berry aromas abound on the nose & palate.
(Click on Label to enlarge)
 
 
Othello Vintage 1992
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St. Ambelion
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Cabernet Sauvignon: A full-bodied dry red wine with a bouquet of cassis, black olives and hints of oak. For in-depth information, click here (Acrobat Reader Required).
(Click on Label to enlarge)
 
 
Heritage: A full bodied dry red wine with a rich and complex bouquet of dark berries, toast wood, vanilla and earth. For in-depth information, click here (Acrobat Reader Required).
(Click on Label to enlarge)
 
 
Ktima Mallia Red (available March 2005)
(Click on Label to enlarge)
 
 
Ktima Mallia White (available March 2005)
(Click on Label to enlarge)
 
 
St. John Commandaria: The historical sweet desert wine. Harvested grapes are spread out in the sun to dry until their sugar density reaches 19-23 Baume. Once achieved, the grapes are crushed and fermented until the process stops naturally due to the high sugar content. The must is then aged in oak barrels for a minimum of two years. Similar to the solera system, the barrels are never completely emptied. New juice is added to the barrel containing old juice and the process begins again. St. John Commandaria is a sweet wine with a powerful bouquet filled with dried fruits, spices and oak. It is luscious and full-bodied.
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Keo Beer: A pale lager with a full body and mild hop taste. Available is bottles and cans.
(Click on Label to enlarge)
 
     
 
 
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 EMERY WINES - Click to Expand & Contract

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

 
 
 
  Athiri Rhodes   Emery
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
       
  Rodos  
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
       
  Rodos  

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. - Click to Expand & Contract

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

 
 
 
   
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

       
  Red  

 

 

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

 
 
       
  FRESCO AVEROFF WHITE    
 
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.

 
 
 
 
       
  Katogi Rose    
 
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 - Click to Expand & Contract

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

 
 
 
   
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 - 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
 
 
     
 
Cyprus Vines
Dry Red Wine
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.
 
 
     
 
Cyprus Vines
Dry White Wine
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.
 
 
     
 
Santa Marina
Medium Sweet Red Wine
Mavro grapes from the Mount Afames region make this medium-sweet red a satisfying, mellow wine which can be enjoyed at any time.
 
 
     
 
Santa Marina
Medium Sweet White Wine
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.
 
 
   
 
Muscat
White Sweet Wine
 
 
     
 
Commandaria
St. Barnabas-Special Reserve-Desert Wine
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.

 
 
 
     
 
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
 
 
     
 
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.
 
 
     
 
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
 
 
     
 
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

 
 
   
 
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


   
 
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
 
 
Argyros Estate
Assyrtiko Argyros  

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.

     
   
Atlantis White

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.

     
     
Atlantis Red  

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.

     
     
Estate Argyros  

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
 
 
Creta Olympias
 

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.

     
   
Kritikos White

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
 
 
Nico Lazaridi
Magic Mountain  

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.

     
   
Regional Drama Red Dry

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.

     
     
Merlot   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.
 
     
 
 
Magic Mountain  

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.
 
 
 
Red  

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.

     
   
Foloi White

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.

     
     
Cava Red   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.
     
     
Antares   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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  1275 Bennett Dr, Ste 138
  Longwood, FL 32750
  PH: (407) 767 - 9463
  FAX 407 767 0963
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