Nicolas Bourget tries to render the terroir of Paros without intermediate interventions and winemaking fioritures. His approach is as simple as possible. Native yeasts take over to "run" the alcoholic fermentation, after directly pressing the whole bunches of Assyrtiko, and the whole process takes place in stainless steel tanks where the wine remains in...
The grapes are organically grown (without certification) and come mainly from the mountainous area of Thapsani in the centre of the island. The "Nees Rizes" are not so new since they come from a combination of vineyards, the oldest of which in cups and traditional "aplotaria" are 150 years old. The vinification is entirely non-intrusive, with spontaneous...
Skaros Rosé follows a philosophy of minimal intervention both in the vineyard and in the winery. The vineyards are cultivated using organic practices (uncertified), while vinification is carried out with indigenous yeasts, without fining or filtering, and with very low levels of sulfites. The approach of Nicolas and Marie Bourget, combined with their...
Monemvasia, after the harvest at the end of August from organic autochthonous vineyards in various parts of the island up to 500m altitude, will follow a gentle natural vinification, where the wine will be vinified in stainless steel tanks with native yeasts. The wine will remain in contact with the lees for 8 months before being bottled with only a small...
