O u r S t o r y ​

W i n e s f r o m v i n e y a r d s a b o v e 8 0 0 m

X y n i s t e r i

Region:   Pelendri, Kato Milos, Krasochoria

Altitude:   800 – 1,400m

Soil:   Sandy, volcanic, Loam calcareous

Method:   Goblet & VSP, ungrafted, handpicked grapes

Composition:   Xynisteri, Malaga

Method:   Cold soak, yeast selection

Maturation:   2 months on lees, INOX tanks

Production:   50,000 bottles

Aromas:   Nectarine, lime, grapefruit, honey

Pairing:   Green vegetables, poultry, seafood

Temperature:   8 – 10°C

Ageing Potential:   2 – 4 years

A n a g e n n i s i s

Region:   Pelendri, Kato Milos, Agros

Altitude:   1,000 – 1,200m

Soil:   Sandy, igneous

Method:   VSP, ungrafted, handpicked grapes

Composition:   Yiannoudin, Vamvakada, Mavro

Method:   12 days skin contact, yeast selection, fermentation in sealed oak barrels, regular punch downs

Maturation:   12 Months, French & American οak

Production:   600 bottles

Aromas:   Plum, leather, eucalyptus

Pairing:   Red meat, game, stews

Temperature: 16 – 18 °C

Ageing Potential: 10+ years

Y i a n n o u d i n

Region: Pelendri, Kato Milos, Agros

Altitude: 900 – 1,200m

Soil: Sandy, volcanic

Method: VSP, ungrafted, cover crops, leaf removal, handpicked grapes

Varietal Composition: Yiannoudi

Method: Cold soak, 20 days skin contact, yeast selection, regular punch downs

Ageing: 10-12 Months,

French & American oak

Production Volume: 1,200 bottles

Aromas: Forest fruit, nutmeg, black pepper.

Profile: Full body, elegant acidity and well-rounded tannins.

Pairing: Mature cheese, duck and game

Temperature: 18 °C

Ageing Potential: 10+ years

R o d i n o s

Region:   Vouni, Agios Ioannis Agrou

Altitude:   800 – 900m

Soil:   Sandy, volcanic, clay

Method:   VSP, ungrafted, handpicked grapes

Composition:   Grenache, Shiraz, Vamvakada, Xynisteri

Method:   Cold soak, yeast selection

Maturation:   No

Production:   20,000 bottles

Aromas:   Strawberry, pomegranate, nectarine, rose

Pairing:   Meze, seafood, spicy cuisine

Temperature:   10 – 12°C

Ageing Potential:   1 – 2 years

P i t s i l l i a W h i t e

Region:   Kato Mylos, Pitsilia (Single vineyard)

Altitude:   1,050m

Soil:   Sandy, volcanic, clay

Method:   Goblet, ungrafted, handpicked grapes

Composition:   Xynisteri

Method:   Cold soak, yeast selection

Maturation:   9 months with batonnage, French & American oak, 1st-fill Commandaria barrels

Production:   1,300 bottles

Aromas:   Nectarine, bergamot, melon, honey

Pairing:   Creamy pasta, legumes, poultry

Temperature:   8 – 12 °C

Ageing Potential:   3 – 5 years

M o u k l o s

Region:   Pelendri, Kyperounta

Altitude:   900 – 1.200m

Soil:   Sandy, volcanic

Method:   80 year-old vines, Goblet, ungrafted, handpicked grapes

Composition:   Mavro Ambelisimo

Method:   Field blend, cold soak, 50% semi-carbonic maceration, yeast selection, scaled fermentation

Ageing:   No

Production:   2,000 bottles

Aromas:   Strawberry, cherry, rose, chocolate

Pairing:   Pork, lamb, legumes

Temperature:   8 – 12 °C

Ageing Potential:   2 – 4 years

V a m v a k a d a

Region:   Agros, Kato Milos, Krasochoria

Altitude:   900 – 1,200m

Soil:   Sandy, volcanic

Method:   VSP, ungrafted, handpicked grapes

Composition:   Vamvakada

Method:   Cold soak, 15 days skin contact, yeast selection, regular pump overs and punch-downs

Maturation:   12-14 Months, French & American oak

Production:   3,000 bottles

Aromas:   Cherry, blackberry, violet, cardamom

Pairing:   Legumes, red meat, stews

Temperature: 16 – 18 °C

Ageing Potential: 7 – 10 years

M e r l o t K e r a m i s

Region:   Kerami (Single vineyard)

Altitude:   800m

Soil:   Sandy, Volcanic

Method:   VSP, ungrafted, handpicked grapes

Composition:   Merlot

Method:   20 days skin contact, yeast selection, regular punch downs

Maturation:   12 – 14 Months, French & American οak

Production:   1,000 bottles

Aromas:   Blackberry, licorice, forest floor, leather

Pairing:   red meat, game, stews

Temperature: 16 – 18 °C

Ageing Potential: 10+ years

S a u v i g n o n B l a n c

Region:   Pelendri, Agros, Krasochoria, Paphos

Altitude:   1,000 – 1,400m

Soil:   Sandy, volcanic

Method:   Goblet & VSP, ungrafted, handpicked grapes

Composition:   Sauvignon Blanc

Method:   Cold soak, yeast selection

Maturation:   2 months on lees, INOX tanks

Production:   20,000 bottles

Aromas:   Gooseberry, passion fruit, lime, cut grass

Pairing:   Green vegetables, seafood, pasta

Temperature:   8 – 10°C

Ageing Potential:   1 – 2 years

E x e l i x i s

Region:   Pelendri, Kato Milos, Agros

Altitude:   1,200 – 1,440m

Soil:   Sandy, volcanic, clay

Method:   Goblet, ungrafted, handpicked grapes

Composition:   Promara, Sauvignon Blanc, Chardonnay, Xynisteri

Method:   Cold soak, barrel fermented, yeast selection

Maturation:   6 months, French & American oak

Production:   1,200 bottles

Aromas:   Lime, melon, pineapple, white chocolate

Pairing:   Shellfish, creamy pasta, pork,  legumes

Temperature:   8 – 12 °C

Ageing Potential:   3 – 5 years

C a b e r n e t S a u v i g n o n

Region:   Agros, Krasochoria

Altitude:   1,200m

Soil:   Sandy, volcanic

Method:   VSP, ungrafted, handpicked grapes

Composition:   Cabernet Sauvignon, Cabernet Franc

Method:   15 days skin contact, yeast selection, regular pump overs

Maturation:   11 – 13 Months, American & French oak

Production:   4,000 bottles

Aromas:   Blackberry, green pepper, eucalyptus, chocolate

Pairing:   Legumes, red meat, stews

Temperature:   16 – 18 °C

Ageing Potential:   7 – 10 years