Etna Bianco was first put into production in 2005 and Carricante is the dominant variety in the blend with a percentage of 70% depending on the year. Carricante is a grape defined by the minerality and saltiness of the terroir. A feast of other field-blends such as Catarratto, Grecanico and Inzolia make up the rest of the wine. Etna's whites are still...
Nerello Mascalese gives excellent rosés and Marco de Grazia's Etna Rosato from younger vines in different parts of the estate is a rosé that is etched in the memory. A real firework of intensity and minerality, it's not unlike the playground and candied fruit that comes to mind when it comes to rosé wines. With pulsating energy and tensions, salty...
Organically grown grapes from ungrafted vines of exceptional quality were the starting point. After destemming, they remained with the skins for one week in egg-shaped concrete tanks. Following gentle pressing at low pressure, fermentation was completed in the same concrete tanks, where the wine stayed in contact with the lees until bottling....
The grapes come from the Syrizas vineyard parcel at 800 meters altitude — a vineyard cultivated organically, without irrigation, with bush-trained (goblet-pruned) vines. In the winery, the wine is made without intervention: spontaneous fermentation of the must, full skin contact maceration for 45 days, and aging on the lees for 6 months. The wine is...
The wine comes from two organic vineyards at 1,050 meters altitude — one with a western exposure (Agios Ilias) and the other with an eastern exposure (Allama ton Gynaikon). The vines are bush-trained (gobelet), dry-farmed without irrigation, and within the vineyard, Yiannoudi is interplanted with Spourtiko, Morokanella, and Xynisteri — a common practice...
Spyros Chrysos' contemporary perspective on the traditional wine style of Santorini keeps alive the interest in Nychteri, a wine that modern legislation has chosen to treat quite differently from its historical past. Taking as a starting point two excellent vineyard plots in the area of "Loura" in the village of Pyrgos (perhaps the most famous vineyard on...
The rosé bio is vinified in stainless steel tanks using indigenous yeasts, following the gentle, natural winemaking approach that Sklavos applies to all his wines. Interventions are minimal, and total sulphur levels are kept low—just 50ppm. This alternative interpretation of the Mavrodaphne variety results in a rosé with refreshing acidity, a fairly...
Mild vinification involves spontaneous fermentation in stainless steel tanks with native yeasts and leaving the fermented wine in contact with the fine lees for 7 months. As the name of the variety suggests, Zakynthino travelled years ago from Zakynthos - where it is known as Pavlos - to Kefalonia. This is where the similarities end, as both in terms of...
