u r t o r y
i n e r v e a r d s a b e 8 0 0 m
a n i l
The hand-harvested Mavro Ambelisimo grapes were whole-bunch pressed and tank fermented cool to retain those pure fruit flavours. Intense raspberry flavour and velvety texture lead to a balance wine with nice finesse and an off dry finish. Can be paired with fish, white meat, many Mediterranean dishes as well as Asian food. Extraction of the 20-30% of the juice through gentle pressure (up to 0.3bar) onto whole bunches. Fermentation in stainless steel vats at 15°C. Ageing on fine lees for a period of 2-3 months (Battonage).
Category: White Dry
Variety: Mavro Ambelisimo
Variety: Cabernet Sauvignon 100%
h e o i
Pinkish in colour with purple tints. Fresh strawberry, grapefruit and herbaceous hints give a crisp, balanced and extremely food friendly wine. Prefermentative cold maceration for 12 hours. Fermentation in stainless steel vats at 15°C.Ageing on fine lees for a period of 2-3 months (Battonage).
Category: Rose Dry
Variety: Mavro Ambelisimo
r o t r
Light bodied dry red with subtle tannins and aromas of red fruits and blossom. Enjoyable and easy to drink with most types of food. Alcoholic fermentation and extraction in stainless steel vats at 20°C for 5 days.
Category: Red Dry
Variety: Mavro Ambelisimo
a x i
The traditional mavro ambelisimo grape variety from the mountainous vineyards of Farmakas characterize this full bodied red wine infused with aromas of cherry, rose petal and white pepper. Alcoholic fermentation and extraction in stainless steel vats at 20°C for 5 days.
Category: Red Dry
Variety: Mavro Ambelisimo
a t e H r t
A medium sweet wine produced from overripe Mavro Ampelisimo grapes which have ripened on the wine longer than usual. Aromas of red berries, cinnamon and black pepper.
Served at 12-16 ºC and paired with desserts made with tart fruits or foie gras (goose or duck liver). Alcoholic fermentation and extraction in stainless steel vats at 20°C for 5 days.
Category: Medium Sweet Red
Variety: Mavro Ambelisimo
o u n p a
The expressive bouquet of Xynisteri brings forward aromas of citrus and white flower buds. The body of this wine is full and satisfying, its mineral content giving Xynisteri its unique character. Pre-fermentative cold maceration for 6-8 hours. Fermentation in stainless steel vats at 15°C. Ageing on fine lees for a period of 2-3 months (Battonage).
Category: White Dry
Variety: Xynisteri
i n t g
This full bodied Xynisteri enhanced with fruity aromas, matured in French oak barrels and has refined flavours and an elegant finish.
Served at 12-14°C, paired well with grilled fish and white meat. Pre-fermentative cold maceration for 6-8 hours. Fermentation in stainless steel vats at 15°C. Ageing on fine lees for a period of 2-3 months (Battonage).
Maturation in oak barrels for 6 months.
Category: White Semi Dry
Variety: Xynisteri
e t ’ A m
A light medium sweet wine created as a perfect accompaniment for any occasion.
Served chilled 10-12°C. Pre-fermentative cold maceration for 3-4 hours. Fermentation in stainless steel vats at 15°C. Ageing on fine lees for a period of 2-3 months (Battonage).
Category: Medium Sweet White
Variety: Xynisteri
u n s i e
Sweet white wine from sun dried Grapes.
Served well chilled 8-10°C paired well with any dessert. Pre-fermentative cold maceration for 3-4 hours. Fermentation in stainless steel vats at 15°C. Ageing on fine lees for a period of 2-3 months (Battonage).
Category: Sweet White
Variety: Xynisteri
h i r z ( )
A full bodied red wine with dark red fruits (black cherry, mulberry) and aromas of black pepper, hints of cinnamon and cloves which are well integrated with vanilla tones from toasted oak. Serve at 16-18°C, Pairs well with grilled meat and vegetables, wild game and casseroles. Alcoholic fermentation and extraction in stainless steel vats at 25°C for 5 days.
Category: Red Dry
Variety: Shiraz
