Λευκό ήσυχο ξηρό
A percentage of 10% of the grape stays in contact with the peels for six days while the rest is taken to the pneumatic press where the whole bunches are pressed. The fermentation starts spontaneously and the wine will remain in contact with the wine lees for 6 months while for most of the time the Bâtonnage technique is applied and no sulfites are added...
The Quarterons vineyards are located on the famous Caillottes (clay-limestone) soils of Sancerre and the average age of the vineyard is about 30 years. The vinification is "natural" with the wine left in the stainless steel tanks to mature without interventions. Quarterons is the only wine of Riffault that before bottling will receive a minimum amount of...
The harvest for Auksinis maceration is done on the same day as Auksinis in a percentage of advanced infestation of grapes by botrytis. The extraction of the whole bunches takes about a week and the alcoholic fermentation takes place slowly and for about three months. The wine will mature with fine wine lees first for two years in stainless steel tanks and...
Yiannis Economou almost simultaneously releases two different years of Asyrtiko from 2014 and 2015. Two very high quality wines with different styles. Between the two, 2014 has a deep golden color and a beautiful aromatic evolution, with complex oxidizing notes and without any petroleum element found in the ancient Asyrtiko of Santorini. The palate has...
From the steep slopes of Pfersigberg and the rich in fossils limestone soils, Riesling manages to combine great levels of maturity and juicy character with intense minerality and refreshing acidity. Citrus fruit aromas, succulent white-fleshed fruits, honey and a smoky mineral character lead to a rich, honeyed palate with spicy notes and persistent...
