The single vineyard is located in the location of Paula Nera Naoussa. In recent years, in a continuous restructuring programme, Markovitis has gradually vineed this particular area, with the average age of the stumps currently standing at 9 years. The grapes for his rosé are fermented with spontaneous yeasts in stainless steel tanks where the wine also...
Santalo is not just a wine from a special vineyard; it is also a unique vineyard at an altitude of 830m, where many different varieties are planted (field blend), as was traditionally the case in old vineyards. From this small plot, the Kotsifalia grapes for Santalos are separated from the other varieties and vinified 100% whole bunch, with the entire...
A different approach to the Savvatiano variety characterized by maturity, complexity, tasty tensions and the interplay between primary, secondary (from the lees) and tertiary (ageing) aromas. Even if one is not a fanatic of the style, Aoton Savatiano is a wine with a completely unique character and gives an extra dimension to the variety and complexity of...
A landmark wine that proves the strength and stubbornness of Iliana, who despite the difficulties due to the fire that destroyed a large part of her old vineyards, managed to "enchant" us again with her new rosé. In a blessed place where old goblets abound, Iliana turned to the great variety of Crete, Liatiko, in a rosé vinification that raises the bar....
Sylvain is among the Burgundy producers who have returned to the traditional technique of using whole bunches during the winemaking process, a technique that was particularly widespread in Burgundy in the past. The top-of-the-range Clos du Roy is vinified with 100% whole bunches and is a Pinot Noir of great concentration and depth of fruit with enormous...
The 25-year-old organic vineyard is located on limestone, rocky soils on the slopes of Kounavos, at the foot of Peza in Heraklion. The Muscat Spina buds came from the province of Selino in Chania, the place of origin of the variety, and have been grafted onto the native Rozaki variety. The harvest takes place in two phases: the first with a lower Baumé to...
The rosé wine produced by the Garakis winery comes from the same grapes used to make the family's red Mantilari wine. Twelve hours after the grapes are crushed, part of the must is bled off to produce the rosé, while at the same time enhancing the concentration of the red. Fermentation takes place in stainless steel tanks under controlled temperatures,...
The Garakis family's Vidiano comes from four organically cultivated vineyards, all located near the village and planted in poor, limestone soils. The process begins with 24 hours of skin contact at low temperature, before alcoholic fermentation begins, which lasts about 15 days under controlled conditions. The wine remains in contact with the fine lees...
Mantilari, a difficult and demanding variety, manages to give its best here. Its vinification results in an easy-to-drink wine, considering the character of the variety. The first stage involves bleeding, with the juice being used for the winery's rosé, thus enhancing the body and volume of the red. Extraction lasts only 6 days, limiting excessive tannin...
Fantastic attention to detail, low yields, and a healthy biodynamic vineyard explain the high quality of Quintaine. The grapes arrive at the winery ripe and healthy, and from then on, the Guillemots simply monitor without interfering in the winemaking process. Fermentation of whole bunches with natural yeasts, maturation in concrete tanks with the lees,...
