Ερυθρό ήσυχο ξηρό
On the hill of Paliochalia, in the central-southern part of the zone, the estate's privately owned old vines have been cultivated organically since 1996. The wine is of astonishing complexity, although it takes years to develop its full potential. It matures for about 12 months in French oak barrels and is bottled unfiltered to preserve its flavor...
The character of Sangiovese raises gloriously out of the glass. Black and red cherry, plum, tea leaves, dried herbs and box of tobacco aromas and cedar all lead to a complex palate, rich and with length but at the same time fresh and with energy. For yet another year tannins of outstanding texture that unveil in the glass and form the backbone of the wine...
The nose is rich and hedonistic, with the typical “signature” of Xinomavro in full display. On the palate, however, the experience gains more tension: the variety’s characteristic “bite” is present, though not sharp — more of a reminder of its true identity. Neither rustic nor modern, the wine strikes a flawless balance between fruit and structure. A...
The grapes come from a single vineyard at a very high altitude of 650 meters south of the Archanes area. The vineyard is 17 years old and dry with a very low yield per hectare and the soil is stony with a slight slope. The two varieties were vinified separately with long macerations while only the prorogos was used and to emphasize the fruity...
Edenia Luna is a wine made from 100% Limniona grapes, produced organically with minimal intervention. And why would anyone want to interfere with the low-yield, exceptional quality fruit produced by the semi-mountainous rocky vineyards of the Tsililis Terres winery in the heart of Meteora? The vinification is spontaneous and the wine is aged for 12...
Tsililis Terres Iggla is produced from grapes harvested by hand in vineyards located at an altitude of over 300 meters, with a 10% slope, clay-limestone soils, and schistose subsoil. Yields per hectare are low, cultivation is dry, and grape concentration is excellent. Limniona and a small percentage of Xinomavro are co-fermented with indigenous yeasts and...
Singulier comes from different vineyards cultivated biodynamically, like all Tissot vineyards, mainly on clay soils with limestone subsoil and using traditional natural methods. The grapes are carefully destemmed by hand; two-thirds are macerated for about a month in wooden conical tanks with regular pigeage, while the remaining third remains for three...
Sous la Tour comes from a limestone vineyard with a west and southwest exposure. Careful hand sorting and a long fermentation with whole clusters and native yeasts in wooden conical vats for 4 weeks highlight red fruit notes, earthy tones, and subtle mineral nuances. The wine is aged for 24 months in barrels (with a small proportion of new oak), with...
On the eastern slopes of the White Mountains, at an altitude of over 800 meters, the majestic 120+ year old vines seemed to be waiting for someone to come and breathe new life into them. Emilios Andreou's quest and his passion for Kotsifali, which for him is the great red grape of the Cretan vineyard, led him to this mountainous part of the island to...
DD is a tribute to Andre Tissot, Stephane's father, known by the nickname DD, and reflects a traditional Jura winemaking style. The Pinot Noir is harvested whole and undergoes three weeks of semi-carbonic maceration in conical wooden vats, while the Poulsard (25%) and Trousseau (40%) are destemmed by hand and ferment spontaneously. They are aged for three...
Poulsard Vieilles Vignes comes from 60-year-old vines grown on clay soils in the Jura region, using organic and biodynamic farming methods. The harvest is done manually and extraction lasts 1–3 months in traditional foudres, depending on the year. The wine is lightly sulphured after the end of the extraction period and aged for 6 months in foudres. The...
