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Pentanemi
Dry still white wine. Pentanemi is a blend of Malagousia and Savatiano coming from two different vineyards. The Savatiano comes from our lower elevation older vineyards at around 200m. providing the wine with structure and richness. Savatiano vineyards were our first vineyards to plant at the early 00’s and are located in Diminio Corinth close to our winery. Malagousia comes from our high elevation dry farmed vineyards at 750m. providing great aromatics, acidity and freshness.
- PGI Peloponnese
- 70% Savatiano, 30% Malagousia
- Three months on the fine lees in stainless steel tanks with periodic batonnage
Peloponnese, Greece
Soft hay-yellowAromaPeachy and nectarine character on the nose with a fresh and long finish.Always FreshCellaring Potential
Dominant FlavorsNectarine, Peach, Stone Fruits
PairingFish, Molluscs, Salads, Shellfish, White MeatAcidity
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Pinot Noir
Dry Still Red Wine. A release celebrating the winery’s 70th anniversary. Grapes are hand-harvested and then after partial destemming, are moved into open-top stainless steel fermentors. After a two day cold-soak the fermentation takes place in controlled temperatures. Punch downs (pigeage) are performed daily by hand in order to integrate the cap, meaning all the solid matter floating on top of the fermentor, back into wine. After fermentation and a gentle press, the wine is going into barrels for malolactic fermentation and maturation. Barrels are made from French oak, are medium toasted and mostly second-hand in order to protect the purity of the fruit. After approximately 12 months the wine is bottled unfined and unfiltered.
- 100% Pinot Noir
- Twelve months in used 225L French oak barrels
Peloponnese, Greece
RubyAromaStrawberry liqueur, cardamon seeds and hints of cacao. The mouth is fruity, with good acidity, medium silky tannins and long raspberry finish.10+ yearsCellaring Potential
Dominant FlavorsCardamom, Cherry, Raspberry, Strawberry
PairingFish, Grilled Meat, Molluscs,
Pot Roast, Red Meat, HuntingAcidity
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Pizarras Y Esquistos
The slate soil of San Vitorio vineyard, on the banks of the Miño river, leads this wine towards spices, black fruits and licorice. The schist soil in the plots of the Sil and Bibei river accompany the rest of its journey with red fruits and flowers.
- D.O. Ribeira Sacra.
- Atlantic climate with continental influence.
- 100% Mencía grapes.
- Grape destemmed and crushed, fermentation for 10 days with gentle pump over, followed by a maceration lasting 8 days
- Aged in French oak barrels of second and third use for 4 months.
- Yearly Production 25 000 bottles
Ribeira Sacra, SpainDeep ruby color reminiscent of picota cherryAromaIntense, with notes of black fruit and licorice with a pleasant black pepper finish.8 yearsCellaring Potential
Dominant FlavorsBlackberry, Licorice, SpicesPairingMolluscs, Red MeatAcidity
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Porto De Lobos
From a unique site of mini scule terraces and steep slopes comes the return of the Brancellao, the ancestral queen grape of Ribeira Sacra, to the delight of lovers of great Atlantic wines.
- D.O. Ribeira Sacra.
- Atlantic climate with continental influence.
- 100% Brancellao
- Destemmed and crushed grapes, fermentation for about 10 days with gentle pump over, followed by a maceration lasting 8 to 10 days.
- After malolactic fermentation the wine is aged in French oak of second and third use for 10 months.
- Yearly Production 3 500 bottles only
Ribeira Sacra, SpainGarnet that tends towards purpleAromaIntense, with notes of violet, currant, bay leaf and pepper.8 yearsCellaring Potential
Dominant FlavorsBlackcurrant, Bay Leaf, VioletPairingMolluscs, Pot Roast, Red Meat, HuntingAcidity
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Quinta De Couselo
An elegant blend of the aristocratic Albariño with the aromatic Loureira and the delicately floral Caíño Blanco results in a distinguished wine with a unique personality.
- D.O. Rías Baíxas
- Atlantic Climate
- 90% Albariño, 5% Caíño Blanco, 5% Loureira.
- Manual selection of individual clusters on a vibrating sorting table. Whole berries are destemmed and then macerated prior to pneumatic pressing. Natural separation of must by static settling. Temperature controlled fermentation in stainless steel. Rests on its own fine lees for 6 months before bottling.
- Yearly Production 95 000 bottles
Rías Baíxas, Spain
Attractive straw yellow colour with a steely rim.AromaRemarkable intensity, with fresh fruit giving way to delicate floral aromas, aromatic herbs and subtle citric and mineral notes. Fresh and intense.3 – 4 yearsCellaring Potential
Dominant FlavorsAromatic Herbs, Lemon, Minerals
PairingCrustacean, Fish Sushi, White MeatAcidity
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Roze
Dry rose with soft rose color and intense characteristic aromas of sour cherry, cherry and strawberries together with herbal notes. Intense on the palate with vibrant acidity and a long-lasting finish.
- Grenache 60%
- Cabernet Sauvignon 40%
- Yearly Production 1 400 bottles only
Kyperounta, Cyprus
Light RoseAromaCharacteristic aromas of sour cherry, cheery and strawberry with herbal notes.4 – 5 yearsCellaring Potential
Dominant FlavorsCherry, Sour Cherry, Strawberry, Herbs
PairingFish, Pasta, Salads, White Meat, Creamy CheeseAcidity
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Sampanitsa
Red semi sweet wine with velvety sweet taste.
- PGI Imathias
- Produced of the varieties of Merlot, Syrah and Xinomavro
- BIO
- Aging in oak barrels for 2 years
Naoussa, GreeceDeep RubyAromaComplex nose with jammy aromas of plum, sour cherry and cherry combined with rose and violet on a background of sweet spices. Caramel, cotton candy and herbal hints of grass complete the rich aromatic ensemble.10+ yearsCellaring Potential
Dominant FlavorsBlackberry, Caramel, Sour Cherry
PairingDessert, Fruits, NutsAcidity
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Valdamor
The Albarino grape is the true pillar of this wine, expressing the terroir and the aromatic and fragrant intensity of the variety as well as the elegance of the sub-region.
- D.O. Rías Baíxas
- Atlantic Climate
- 100% Albarino.
- Grape clusters are put into a refrigerated chamber and cooled to a temperature of 5°C. After destemming, the whole berries are macerated at low temperature before pneumatic pressing. Separation of must by static settling. Temperature controlled fermentation. The wine the rests of fine lees for 6 months in stainless steel tanks before being stabilized and bottled.
- Annual Production 100 000 bottles.
Rías Baíxas, SpainAttractive, pale yellow color with greenish reflections and a steely rimAromaFresh and intense floral, citric and orchard fruit aromas with notes of minerality and spring water.3 – 4 yearsCellaring Potential
Dominant FlavorsCitrus, Green Apple, SalinityPairingFish, Molluscs, Shellfish, Sushi, MeatAcidity
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Xynisteri
White Dry wine with pale yellow and greenish highlights color. Intense varietal characteristics of Xynisteri grapes and aromas of apple, peach and citrus fruits. Rich on the palate, almost greasy, with bright acidity and a finish dominated by grapefruit.
- Xynisteri 100%
- Yearly Production 1 400 bottles only
Kyperounta, Cyprus
Greenish YellowAromaIntense dominant characteristics of xynisteri grapes with aromas of apple, peach and citrus fruits.3 yearsCellaring Potential
Dominant FlavorsApple, Citrus, PeachPairingFish, Salads, Shellfish, Sushi, White MeatAcidity
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