Agiorgitiko Nature of Tetramythos comes from an organic vineyard at an altitude of 715 m in the area of Ano Diakopto, planted on clay-stony soils with a cool climate. Low yields per hectare contribute to the production of high-quality grapes. Fermentation is spontaneous, using only free-flowing juice, while malolactic is also completed naturally. The wine...
Chardonnay Nature comes from a 4-acre organic, non-irrigated vineyard with northern exposure, at an altitude of 810 meters in the mountainous region of Aegialia. The vinification follows a classic white approach, using only free-run juice and minimal intervention. Alcoholic fermentation takes place with indigenous yeasts at 16–18 °C and is followed by...
At an altitude of 915 meters, with northern exposure and significant day-night temperature differences, Laurier Noir's small Mavrodaphne vineyard produces concentrated grapes, with low yields per hectare and fruit full of intensity. The vines are around 20 years old and benefit from the cool mesoclimate and clay-limestone soils. The vinification is...
100 % Malagouzia, from an organic, mountainous vineyard with northern exposure in Ano Diakopto, Aigialeia. The cold mesoclimate and clay-rocky soils ensure low yields per hectare and excellent aromatic concentration. The vinification is of mild interventions with indigenous yeasts in stainless steel tanks, exclusively from free-flowing juice. Malolactic...
Mavro Kalavritino Nature comes from old cup-shaped vineyards on the Pterio plateau, at an altitude of 850 m, with northern exposure and dry, poor soils that yield small but extremely concentrated yields. Fermentation takes place spontaneously at 24 °C, with two weeks of maceration and spontaneous malolactic conversion. This is followed by 5 months of...
Muscat Blanc Sec Nature comes from a 7-acre organic vineyard with northern exposure, at an altitude of 915 m, near Ano Diakopto. The 18-year-old vines on clay-limestone soils produce grapes with high natural acidity and a clean mineral identity. Only free-run juice is used; both alcoholic and malolactic fermentation occur spontaneously. Twenty-five...
Phelloe Nature comes from a single, organic 3-acre vineyard in the mountain village of Phelloe (Seliana), in eastern Aegialia. The partially ungrafted vines, planted in limestone and clayey rocky soils, yield low yields per acre and extremely concentrated grapes. Vinification is carried out by spontaneous fermentation in open tanks, manual pigeage and two...
At the foot of Mount Chelmos, at an altitude of 840 meters, Roditis reveals its purest and most crystalline face. The old, non-irrigated cup-shaped vines, over 50 years old, rooted in limestone soils, produce extremely concentrated grapes. The philosophy of gentle intervention in winemaking follows the rhythm of nature: spontaneous fermentation with...
The Roditis of mountainous Aigialeia proves its dynamics in both its white and orange expressions, with the latter standing out for the excellent balance between the tannic structure due to extraction and the depth of taste. The natural freshness and energy of the mountain terroir act as an ideal counterbalance, giving harmony and vitality. The...
Sideritis Nature comes from a 58-year-old, organically cultivated, three-acre vineyard in the coastal region of Aegialia. The variety ripens extremely slowly; harvesting takes place in mid-November, producing a wine with low alcohol content and intense natural acidity. The vinification follows a philosophy of minimal intervention: the must remains in...
Volitsa of Tetramythos is produced from a field-blend, a 42-year-old vineyard in the mountainous part of Aigialeia, planted in limestone and claystone soils. It is a field-blend of rare red Greek varieties with Mavri Volitsa being separated for this small-production wine. The harvest is done manually in October, and the vinification follows traditional...
An old Roditis vineyard, 49 years old, from those wonderful cups that one finds scattered on the slopes of Aegialia. The combination of age, non-irrigation and altitude gives excellent raw material, with concentrated grapes and high natural acidity. Clay-limestone soils limit yields and enhance the structure and freshness of the wine. Fermentation takes...
