Sotiris Ginis offers a “radical” interpretation of Roditis, based on extraction, aging, and the expression of the vineyard with minimal intervention. Fermentation takes place with indigenous yeasts and prolonged contact with the skins for about 10 days, enhancing the structure and aromatic complexity. This is followed by a long aging period on the fine...
With blanc de noir vinification the image of red Xinomavro changes completely, producing a different style of wine. After the grapes are destemmed, a very gentle crushing of the grapes follows, with only 30% of free-flowing juice being quickly removed to avoid picking up pigments or other phenolic elements of the grapes. Fermentation is slow, spontaneous...
The spicy, salty, orange-tinged character of Tradition Rose is a departure from a mainstream world that wants rosés in a certain style. The almost forgotten Tibouren, an ancient grape of the Mediterranean basin, is a "champion" for the estate and covers over 50% of the total plantings. In Cuvee Tradition it constitutes 90% of the blend and after maturing...
A rosé out of the norm of the season, with dense fruit, nice structure and excellent balance and complexity. Indigenous yeasts, direct pressure, no contact of the juice with the skins and fermentation in stainless steel tanks with temperature control in combination with the strictly selected fruit from the biodynamically certified vineyards of the...
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...
The fruit for Orange Muscat comes from the privately owned autirio vineyard, at least 50 years old, which gives very low yields and is cultivated with biodynamic and organic practices. The harvest takes place in the first half of August. The health and maturity of the grapes is a key factor in the subsequent maceration with the skins, which takes place in...
Produced from Moschatela grapes grown on the Paliki peninsula of Kefalonia, the wine begins its journey with destemming and gentle crushing of the grapes. The resulting grape must, including the skins, is transferred into 700L French clay amphorae. Maceration takes place during alcoholic fermentation, which lasts approximately 30 days and is carried out...
The Jura region remains faithful to its traditions, producing wines that delight connoisseurs, with their oxidative character being their main feature. Tissot's Savagnin Sous Voilé is an extremely interesting wine, with mild oxidation, aged for 32 months in 228-liter barrels without complete filling and always with Tissot's philosophy of minimal...
Stylish and extremely complex on the nose, notes of ripe lemon and citrus jam, freshness of mint and pompous mineral character along with tobacco. On the palate there is the classic - a la Chablis - rigour but with dense texture and depth of fruit, in a yin-yang type of interconnection that leads to perfect balance. The tensions on the palate testify to...
Facing such a great terroir you can only stand in awe and respect. The effort to minimize interventions is aimed at enhancing the potential of the old vineyards. They seem to unfold their "memories" in the wine, giving great complexity and absolute balance. Without excesses, but full-bodied and rich, with charmingly ripe fruit along with multiple aromatic...
