Metochi Chromotsas Red (Μετόχι Χρώμιτσας Ερυθρός)

Local Wine from Agion Oros from Tsantalis

Varietal Composition: Limnio and Cabernet Sauvignon.

From vines grown in Farmhouse Chromitsa of the Monastery of St. Panteleimon on Mount Athos. Dark red and aromas of spices, blackcurrant and dried berries.

Quite rich and generous taste.

Fits well with red meat and mature cheeses Packs of 0,75 L and 1,5 L

Price: About 9 Euros

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.

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€

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

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.

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.

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€

Samaropetra (Σαμαρόπετρα)

Having used the technique of skin contact while producing it, Samaropetra manages to retain all the aromatic potential of the varieties used. What reaches the nose is complex, with intense aromas of exotic fruits, grapefruit, white peach, melon and dried herbs. The mouth is full and wiriness.

Produced by: Ktima Kir-Yianni

Varietal Composition: Gewurtztraminer, Sauvignon Blanc, Roditis

Price: Approx. 10.00€

Asprolithi (Ασπρολίθι)

100% roditis, produced by Aggelos Rouvalis at North-Eastern Aigialia at 600m altitude. AOC. Yellow-green color, fruity and refreshing acidity. A really stable wine. Served at 10oC, accompanying appetizers, seafood and fatty fish.

Price: Approx. 10.00 Euro.

Vivlia Hora (Βιβλία Χώρα)

Varietal composition: Assyrtiko 40%, Sauvignon Blanc 60%
Features: Soft green-yellowish color with provocative clarity. The marriage of the cosmopolitan with the Greek dynamic, fragrance experience, gives a wine with intense fruity aromas reminiscent of exotic fruits, peach and citrus. The taste of rich, refreshing with excellent balance, great acidity and a pleasant aromatic aftertaste.
Produced By: Ktima Vivlia Hora

Thalassitis (Θαλασσίτης)

100% from assyrtiko variety. Pale yellow in color with gray highlights. Low intensity aromas of citrus, mineral and baked bread. The first sweet attack quickly leaves the position of the acidity and salty metallic taste of terroir. Moderately cool finish with adiposity and yeast aromas.AOC.
Produced by Gaia Oinopoitiki.
Price: About 12 €