u r i n e s
a a i a n
H T D R W N E
100% SAVATIANO – PROTECTED GEOGRAPHICAL INDICATION (PGI) ATTIKI
Vineyard altitude: 250m
Vineyard’s Location: Municipality of Keratea
Average yield (hl/ ha):30-40hl/ha
Served at 8-10°C
Ageing Potential: 1-5 years.
VINIFICATION
We collect the grapes by hand and place them in small crates. We continue with the destemming and the pre-fermentation maceration for 8-10 hours at 10°C.
After that we take the free run grape must. What follows is the static settling and vinification in stainless steel tanks with controlled fermetation at 16° C. The wine is left on the lees for three months with frequent stirring.
FOOD PAIRING
Accompanies a variety of flavors such as white meat, seafood and lean fish, soufflés or cheese tarts, vegetable, pasta and risotto, green salads.
n c i e n t i l s
E R Y I N
100% Mandilaria PROTECTED GEOGRAPHICAL
INDICATION (PGI) ATTIKI
Vineyard altitude: 250m
Vineyard’s Location: Municipality of Keratea
Average yield (hl/ ha):30-40hl/ha
Served at 8-10°C
Ageing Potential: 1-7 years
VINIFICATION
The grapes are collected at the right time by hand and placed in small crates.
We crush them using a crusher-stemmer we start the alcoholic fermentation for 18-20 days into the vinificator with controlled fermentation at 20° C.
The fermentation process involves the skins, seeds, and juice together, which results in a deeper colour and fuller body. After fermentation, the separation process is easier as the solids sink to the bottom of the tank. This method is known as maceration and is responsible for the tannins and complexity found in many red wines. Then we put the must in the pressure machine and finally in the oak barrels for 6 months.
FOOD PAIRING
Red meat, game meat and ripe, rich cheese.
e t i n a
100% SAVATIANO – Traditional appellation
Vineyard altitude: 250m
Vineyard’s Location: Municipality of Keratea
Average yield (hl/ ha):30-40hl/ha
Served at 8-10°C
Ageing Potential: 1-5 years
VINIFICATION
We collect the grapes by hand and place them in small crates. We continue with the destemming the pre- fermentation maceration for 8 hours at 10°C.
After that we take the free run grape must. Later we begin the static settling and vinification in stainless steel tanks with controlled fermentation at 16° C.
During the alcoholic fermentation we add selected pine resin. We use 30gr per hl. After the end of the fermentation, the wine remains sur-lie for 2 months, with frequent stirring.
FOOD PAIRING
Pairs perfectly with traditional Greek cuisine recipes, roasted lamb marinated with rosemary, grilled sea bass and sea bream.
i d g e s o H s t o r y
O E D R Y W I E
60% Muscat de Hambourg – 40%Savatiano
Vineyard altitude: 250m
Vineyard’s Location: Municipality of Keratea
Average yield (hl/ ha):30-40hl/ha
Served at 8-10°C
Ageing Potential: 1-5 years
VINIFICATION
We carefully handpick the grapes at the optimal moment and place them in small crates. After crushing them with a crusher-stemmer, they must remains into vinificator for 11 to 12 hours at a controlled temperature of 16°C.The pigments and flavours in the grape skins mix with the juice and begin to colour it. The juice takes on its lovely rosy hue. Once the juice reaches the colour we desire, the must is pressed to separate the solid part (skins and seeds) from the liquid (juice). This is followed by static settling, pressing and fermentation at controlled temperature (18°C)in stainless steel tanks.
After fermentation the wine rests on the lees for three months with frequent stirring.
FOOD PAIRING
This wine pairs exceptionally well with salads, white meat such as poultry and rabbit, mixed fried vegetables, traditional Greek dishes.
h o i k i o S o n e
O E S E M S E E T W I N E
60% Muscat de Hambourg – 40%Savatiano
Vineyard altitude: 250m
Vineyard’s Location: Municipality of Keratea
Average yield (hl/ ha):30-40hl/ha
Served at 8-10°C
Ageing Potential: 1-3 years
VINIFICATION
The grapes are hand picked and placed them in small crates. After the harvest the grapes are taken immediately into the winery. Grapes are dehydrated for 6 days in the shade. They are pressed for many hours, then static settling and fermentation with controlled temperatures are followed (18 °C). After fermentation the wine is left on the lees for three months in small stainless steel tanks with frequent stirring.
FOOD PAIRING
Sweets, chocolate, fruits, nuts, as an aperitif.
a l a g o u z a
H T D R W N E
100% SAVATIANO – PROTECTED GEOGRAPHICAL
INDICATION (PGI) ATTIKI
Vineyard altitude: 250m
Vineyard’s Location: Municipality of Keratea
Average yield (hl/ ha):30-40hl/ha
Served at 8-10°C
Ageing Potential: 1-5 years
VINIFICATION
We collect the grapes by hand and place them in small crates. We continue with the destemming and the pre-fermetation maceration for 8-10 hours at 10°C.
After that we take the free run grape must. This is followed by the static settling and vinification in stainless steel tanks with controlled fermetation at 16° C. The wine is left on the lees for three months with frequent stirring.
FOOD PAIRING
Accompanies a variety of flavors such as white meat, seafood and lean fish, soufflés or cheese tarts, vegetable, pasta and risotto, green salads
