Λευκό ήσυχο ξηρό
Aromas of apricot, tobacco and chaga and a mouthfeel with a rich honeyed texture but freshened by a generous dose of acidity in excellent balance with the ripe fruit. A few years in bottle and it will develop a lovely smoky expression rather reminiscent of toasted bread and reminiscent of the great terroirs of the world, such as that of Chablis....
Aoton Savvatiano represents one of the most unique winemaking approaches found in Greece today. Spontaneous alcoholic and malolactic fermentation, approximately ten days of maceration on the skins, fifteen months on the fine lees with regular batonnage, and bottling with minimal sulfur remain constant elements of the winery’s philosophy. The 2025 vintage,...
Vineyards with newer plantings and old ones, whose age exceeds 140 years and managed tosurvive the great fire of 2022 in Melamps and gave this wine a very small production. A truly unicorn wine, produced by spontaneous fermentation in stainless steel tanks and with low sulphites. A terribly difficult year after the fire, but the result shows the dynamism...
Almost explosive in the nose. Lime and herbs over ripe honeyed fruit and intense mineral notesreminiscent of stone. Citrus freshness on the palate which has tremendous depth and complexity leading to a long honeyed finish. Stunning “chewy” texture and dominant minerality that vibrates the palate in a wine that will age “upshifting” giving ultimately...
Penetrating tensions with beautiful oxidation supported by notes of citrus peel and candied lemon. Give it time to open up and it will throw a party of aromas with saffron and curry, tobacco leaves, nuts such as walnuts and roasted almonds, and earthy notes of truffle. Full of umami on the palate, minerality reminiscent of peat and shellfish, intense...
Since 2015, Jerome Binda has been producing Rosaki as a single-varietal wine in Voria, rather than just as part of a blend. Despite the variety’s reddish hue, the juice it yields produces a crystal-clear, golden wine, while the extended aging on the lees lends it complexity and enhances its salty profile. What it lacks in liveliness and acidity, it makes...
Vinification takes place in stainless steel tanks, with spontaneous fermentation and the wine remaining on the lees for approximately 10 months, imparting depth, complexity, and a characteristic silky texture. The discreet, “invisible” intervention of Jerome and Gabriel allows the terroir to express itself with clarity. The granitic and sandy soils of...
As if the terroir "comes alive" through the process of extraction with the skins. Aromas of the mountain, full of dried herbs, cedar, pine and garrigues. Sweetness of the spoon from orange peel, spiciness from ginger, with a fantastic phenolic "bite" in the mouth and tremendous flavor range at the same time. Full of vibrancy, complexity, excellent...
