International awards for Greek wines

• Gold medal won in the German competition Mundus Vini with an overall grade 91/100 Lenga 2007 Avantis by Apostolos Mountricha. The label has been named Lenga after Apostolos Mountricha’s wife. Consider the fact that a “north” variety is used in this label (Gewurztraminer). Year 2007 produced 4500 bottles.

• The same applies also for the «North» (as variety) Riesling 2007 of Angelos Rouvali which was awarded by the German magazine «Weinwelt» and was the only (in variety) from South Europe.

• With Regional Trophy (best white wine of Greece) was awarded in 2008 the «Ovilos» vintage 2007, the competition of the magazine «Decanter Wine Magazine», which involved 9,219 wines from around the world. Wine «Ovilos» produced by the varieties Assyrtiko and Semillon, the slopes of Mt Paggeo Kokkinohori in Kavala, from Vivlia Chora.

• The Red Ktima Pavlidis Thema honored with Trophe "Citadelles" in the homonymous contest, and has already won awards in competitions International Wine Challenge and International Wine and Spirit Competition.

Limnia Gi (Λημνία Γη)

AOC dry white wine, selected from Alexandria Muscat in mountain vineyards of N.E. Lemnos. It is balanced and endowed with the wealth of aromatic treasures of Limnos land. Limnia gi is an ideal wine is distinguished for its fruity aroma of a floral background.

Served at 10 ° C and αccompanies aromatic dishes, fish, seafood, cheeses, white meats, light cuisine dishes, exotic fruits.

Price: approximately 9 euro.

Katsaros Estate (Κτήμα Κατσαρού)

Local wine from Krania area (Olympos Thessalias).
Varietal composition: Cabernet Sauvignon, Merlot.
Maturation in new oak new barrels for 12 months and additional two year maturation in the bootle.

Sorrel color. Explosive aromas of currant jam, black cherry, apple burned and chocolate. Mouth thick and velvety, with a sweetness given by then alcohol. Excellent Quality and tannins, which become stronger at the finish.

It is suggested to be transfused in a jar half an hour before serving.

Accompanies meat.

Savatiano (Σαββατιανό)

Synonyms: Stamatiano, Perachoritis, Perachoritiko, Kountoura white, white Domprena, Ntomprena, Kontoura

Areas of Cultivation: Attica, Euboea, Viotia, and to a lesser extent Cyclades, western Crete, Macedonia

Plant: Variety of moderate power and big production, resistant to disease and drought. Grapes medium or large bark white-yellow. Harvest from mid to late September

Wine: White wine quite differently depending on the crop area (e,g. Attica, Viotia). Very good quality and a pleasant refreshing taste fruity flavor when harvested before maturity and vinified with modern methods. Participates in wine OPAP (Anchialos), many local and traditional name (Retsina)

For additional information click here.

Sweet wine Giorga (Γλυκός Οίνος Γεώργα)

A wine by Dimitris Georgas, from owned vines in Spata Attica. The variety used is Savatiano. Organing farming methods are used. The wine was aged for eighteen months in oak barrel. Production in 2004 was 1,000 bottles.

Caramel color and the corresponding aroma of caramel and honey with raisins, and fresh plum. Light on the mouth with sweetness and strong sense of vanilla.

Domaine Evharis Red (Κτήμα Εύχαρις Ερυθρός)

Varietal Composition: Grenache Rouge 10%, Syrah 60%, Merlot 30%

A complex bouquet with underlying hints of vanilla, soft tannins, a velvety texture and an enchanting finish.

Ideal after being aged 4 years in the bottle, for special events.

Best served with roast or stewed meat and yellow cheeses

Produced by: Domaine Evharis

Price: Approx. 15.00€

Paraga (Παράγκα)

Varietal Composition: Xinomavro, Agiorgitiko, Merlot, Syrah

Its color is deep red and its bouquet is rich and reminiscent of cinnamon, clove, fruit Burned and green pepper. The flavor is full, fine, with aromas of earth, spice and oak wood notes and impressive length.

Price: Approx. 9.00€

Xinomavro (Ξυνόμαυρο)

Cultivation Areas: Western. Macedonia, Thessaloniki, Chalkidiki, N. Larissis (Rapsani)

Plant: The plant is strong, robust, productive, with susceptibility to drought. It is also sensitive to various diseases and infectious degeneration. The vegetation begins in mid-April and matures after 20 September depending on the cultivation area.

Wine: General-variety red wine with high acidity, aromatic potential and vivd color. It also gives rose and sparkling wines. Participates in OPAP wines (Naoussa, Amyntaio, Goumenissa) and local wines

Some Labels: Paraga (Παράγκα)

Adoli Gis (Αδολη Γης)

GRAPES/VARIETIES: 45% Lagorthi, 30% Asproudes, 15% Roditis Alepou, 10% Chardonnay.
VINEYARD: Grapes come from selected vineyards in the region of Ziria, in the department of Achaia, in Peloponnese and are cultivated at various altitudes, from 500 to 900m. The soil is a mixture of clay and lime and the production about 700Kg per strema.
VINTAGE: Late September to early October with a sugar concentration of 195g/L.
WINE: Yellow-green colour, aromas of melon, mango, kiwi and pineapple on the nose. Fruity and refreshing in the mouth with a thirst-quenching acidity which makes it extremely alive and offers a metallic character.
Serve at 10 °C with shellfish (mussels, oysters, combs, clams), barbecued fish and exotic fruits.
With an excellent storage it can be enjoyed for two more years from the vintage.

Santorini Vinsanto Vin De Liqueur

Appellation Of Origin Santorini Of High Quality

Varietal composition: Assyrtiko, Aidani

Vinification: The traditional technique of vinsanto wine making is followed. The natural fermentation follows and before aging the alcoholic title is being fortified and reaches up to 15 degrees

Characteristics: The sweet taste balanced by alcohol and acidity. Robust and sturdy character with aromas of honey and sweets are dominating.

Enjoy it alone or as an aperitif accompanied sweets, ice cream and with cheeses or dishes on the foie gras. Need to be served at 6-8 C.

Awards Vinsanto 99 - Silver Medal - Concours Mondial De Bruxelles 2003 Vinsanto 99 Bronze Medal - Int. Wine And Spirit Competition 2003

Mavrodafni (Μαυροδάφνη)

It is a black Greek wine variety grown in the northwestern Peloponnese (especially around the area of Patras) and in some Ionian Islands (Cephalonia in particular). From this variety, alone or along with the variety Korinthiaki black, the sweet red wine wine Appellation of Origin Controlled Mavrodafni Patron and Mavrodafni Cephalonia is produced. The grapes are usually modest, moderate in size and spherical shape. The bark is blue-dark red colored, thick and rigid skin and the flesh is juicy and colorless.

Characteristics of wine produced
The variety is one of the best Greek varieties for production of natural sweet red wines suitable for aging. The resulting wines are deep ruby color and matured in oak barrels at least two years. But may remain for maturing in oak barrels until eight years, when marvelous aromas are developed. In these wines detected aromas are cherry, vanilla and dried fruit (especially raisins and chocolate) and is an ideal dessert wine.

Paros Reserve Moraitis

Appellation Of Origin Paros Of High Quality (V.Q.P.R.D.) Created from the combination of two ancient varieties, the white Monemvasia and the deep red Mantilaria.

Made of selected mountainous low yield (5000 kg/ hectare) Paros vines.

Vintage mid September

Tanking for more than one year.

Aging for at least two years in new oak French barrels.

Aging in the bottle for one year.

Bright ruby colour with vivid garnet reflections.

Complex vanilla, cinnamon and ripe fruit bouquet.

Excellently structured, complex with a rich body and a long pleasant tannic aftertaste.

Ideal for long aging in the bottle (horizontal position).

Served at 16 - 18 °C (it is suggested to remain in a decanter for 30' after opening in order to release its aromas)

Accompanies red meats.

Mantilaria (Μαντηλαριά)

Synonyms: Amorgiano, Pariano, Vaftra

History: Has been reported in ancient texts, primarily from Pausanias on the relationship with the Arousio wines produced in the island today - the Arusha region was famous in antiquity for its wines.

Cultivation Areas: Aegean Islands, mainly Paros, Crete, Evoia, Chios.

Plant: Vibrant variety, sensitive in diseases but resistant to drought. Grapes are moderate in size. Harvest in mid-September. Wine: Red wine, rich color and high tannins worth aging. Participates in wine OPAP (Paros, Rhodes) and local wines

Labels: Paros Reserve Moraitis, Visanto Kamaritis by Koutsogiannopoulos

Nemea from Ktima Palivou

From Nemea the historic place of North Peloponissos is the red wine with homonym area name.

The wine is being matured in two phases, the first is done in French oak barrels for 12 months and the second one in laying down bottles for 6 months.

Its deep red color and rich taste become full mature after 4 years. It is harmonised with mediteranean cuisine but it is ideal to accompany sweet Gruyeres.

Evangelo from Ktima Gerovasiliou

The Evangelo produced to Gerovasiliou farm (ktima in greek).
It is a distictive wine that become from red grapes of Syrah variety (92%) and white ones of Viognier variety(8%). The wine is being matured in new french oak barrels for 24 months.

Mr Vagelis Gerovasiliou made a balanced wine with strong after-taste.
Its really worth to be tasted by wine lovers.

Moschofiler (Μοσχοφίλερο)

Moschofilero also known as Asprofilero or Mavrfilero is mainly cultivated in the regions of Arcadia (Mantinea and Tegea areas), Messinia, Laconia and Achaia. However, small vineyards in other parts of Greece also cultivate Moschofilero.

The Plant is relatively sensitive in diseases and its grapes are of moderate size and rosy-red bark.

Its harvest period is end of September to mid October.

It gives wine low in alcohol, of high acidity and strong aroma.

Moraitis Collection (Συλλογή Μωραίτη)

Produced by Moraitis winery (Paros).

Derived from the Aidani and Cabernet Sauvignon grapes, grown in the winery in Paros.

Embedded in organic farming program 1997 and controlled by the license agency of organically farmed products in Greece.

Harvested from September 10-20. Stays in the tanks for a year. Maturation of at least 18 months in new French oak barrels.

Purple color with reddish tinges. Well complex bouquet of fruit, plum and cinnamon. Mouth with complex fruity taste, perfectly structured with rich body, rich velvet tannins and long aftertaste.

Recommended for aged 3-4 years in the bottle.

Served at 16-18 ° C.

Accompanies poultry, sausages, grilled meats and soft cheeses

Ktima Tslepou (Κτήμα Τσέλεπου)

Type: Aged red local wine from Tegea region

Producer: Giannis Tselepos (taste test on March 8th - in greek)

Varieties: Cabernet Sauvignon 80% and Merlot 20%

Features: Deep purple and bright color. Dominating aromas of tobacco and spices. A pleasant tannin structure can be distinguished. Wood balance is remarkable. Rich and long finish.

Accompanies: all kinds of meat mainly hunting and cheese. Drunk at 18-22°C.

Worth aging for 4-6 years.

Price: 14 Euro

Katogi Averof (Κατώγι Αβέρωφ)

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

Varietal Composition
Cabernet Sauvignon 60%, Aghiorgitiko 40%

Vinification
Classical red vinification in stainless tanks with a 20-25 days maceration and then drainage and pressing until 0,6 bar pressing level. Ageing for 12 months in oak barrels and 6 months in bottles

Analysis
Alcohol: 12,3 % Vol
Total Acidity: 5 gr/lt
pH: 3,6

Serving Suggestions
Enjoy it with red meat dishes, grilled lamb, sausages and ham

Produced by: Katogi & Strofilia S.A.

Price: Approx. 13.00€

Agiorgitiko (Αγιωργίτικο)

Also known as: Mavro Nemeas, Mavroudi Nemeas.

Agiorgitiko is one of the most noble Greek red varieties. It is cultivated in the Prefecture of Corinthia, chiefly in the OPAP (Appellation of Origin of Superior Quality) zone of Nemea at an altitude which ranges from 300 to 800 metres. It is also encountered sporadically in the Prefectures of the Argolis, Arcadia, and Attica, and in Macedonia.

Its grape is spherical, of medium size with a thick skin and a deep red colour. Its flesh is colourless and has 2 to 3 seeds.

The Appellation of Origin of Superior Quality (OPAP) Nemea wine, a number of Local Wines (Peloponnisiakos, Plagies Oreinis Korinthias, etc.), and Table Wines are produced from Agiorgitiko.

It is considered a variety of considerable potential and is capable of producing different wines, depending upon the environment in which it is cultivated. Thus it can give noteworthy sweet wines, fresh-tasting reds, capable of ageing, and very high-quality rose’s in high-altitude areas. Its harvest starts in the first half of September and its completed in the first 15 days of October in the more mountainous areas. In the Nemea zone in particular, the many individual features of the relief of the area give rise to differing micro-climates in the region, with the result that the wines produced retain the individual characteristics of their sub-region of origin. The wines of the plains and semi-mountainous areas are distinguished by a marked fruity character, reminiscent of strawberries, cherries, and blackberries, and have rich and sturdy body. The mountainous areas produce wines which are characterized by their freshness and their individual wealth of aroma, with notes of fruit, herbs, and spices.

Some labels: Katogi Averof (Κατώγι Αβέρωφ), Paraga (Παράγκα)