Varieties: Limnio

Deep ruby color. Aromas of ripped forest fruits, notes of vanilla, leather and black pepper. Well structured and velvet in mouth with intense aromas of black berried fruits and rounded sweet tannins. An excellent Greek wine cultivated in Halkidiki and more specific in the middle “leg”. An area blessed, with very rich soil, surrounded by the sea.

Altitude:150 – 300 m.

Soil:Sandy clay.Yield:5.000 kg/ha.

Method of Production:Classic vinification process for red wines in controlled temperatures.

Aging in French oak barrels for 12 months

Served at 16 – 18° C.

Food pairing

White and red meat, Mediterranean cuisine, cheeses.

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Varieties: Syrah 60%, Merlot 30%, Xinomavro 10%

Deep red in color, on the nose the wine shows a lush character composed of smoky, caramel and vanilla notes emerging over a background of ripe red fruits and chocolate. The palate is full, showing volume, a rich structure and a lipsmacking freshness that creates a lingering, spicy finish. A fine Greek wine full bodied cultivated on the main land.

16 months in 225 lt French and American oak casks – further ageing in bottle for another six months.

The Kir-Yianni Estate vineyards in the PDO Naoussa zone are located at an altitude of 230-320 m on the Eastern foothills of Mt Vermio. The appellation’s microclimate is marked by abundant precipitation during the winter and spring and moderate drought during the summer. The site spans over rolling hills with medium to high slopes and panoramic exposure. Its soil type is a mixed limestone ranging from clay to loam and sandy loam. Due to this diversity and complexity of the site the vineyards are established in 33 separate blocks –each
one with its own particular characteristics and viticultural practices. At the heart of the Estate three soil types and varieties meet: Syrah thrives on the lowpH sandy loam of block#19, Merlot on the loamy limestone of block #32, and the indigenous Xinomavro shows its best on the clay limestone of block #15. All three blocks share moderate slopes facing southeast, while row orientation ranges from Northeast to East. A double vertical shoot positioning trellis and a generous vine spacing of 3,500-4,000 per hectare are in place for optimal vigor & canopy management. The resulting yield is 60 hectoliters per hectare.

Food pairing

Pairs ideally with meats with bold aromatic taste.

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Varieties: Xinomavro 100%.

Destemming, no crushing, cold soak – skin contact, alcoholic fermentation at gradual increasing temperatures, maintenance of wine “sur lies” for eight months with regular stirring. Eighteen to twenty four months in Allier – Bertrange French oak casks medium grain, white toast and eighteen to twenty four months in the bottle.

Bright dark ruby color. Complex nose with typical bouquet of sundried tomatoes, smoky black fruits, strawberries, dark cherries, licorice and spices. Full body, with rich fruit depth, blackberries, plums, herbaceous hints and oak on the back. Solid, velvety tannins and long aftertaste with persistent aromas.

Perfect match with juicy red barbecued meats, roasted lamb, spicy sausages, red baked peppers in olive oil, stew rabbit, light spicy full body cheeses. A typical Greek wine with a special Greek variety.

Best served at 16-18 degrees.

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Varieties: Merlot, Syrah

Deep and vivid red color. Rich bouquet of ripe red fruits, jam and hints of sweet spices on the nose. Soft, warm and fruity in taste, with soft tannins despite its young age. Full and round body. Aftertaste of medium duration.

Food pairing

Pairs ideally with meats with bold aromatic taste.

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Formal approach Xinomavro Naoussa. Robust and full, with intense varietal aromas and with the obvious influence of the oak barrel. A label for the very hardcore fans Xinomavro.

Strong and full of red wine that captures the traditional side of Naoussa. Longs rich winter dishes based on red meat to give his best.

In Naoussa, in the traditional vineyard producing red wines of Appellation of Origin of Superior Quality, Coconut keep the family since 1980, in the “Belly” and altitude of 205 meters, the 21-acre vineyard. With much love is vintage and the wine at the vineyard site. After 20 months in oak barrels remain present you xinomavro “Karydas Estate”. An excellent Greek wine.

Food pairing

Meat Beef Cooked Red, Meat Lamb Roasted, Meat Pork Cooked Red, Pies Mixed, Poultry Casseroles Red and Poultry Grilled

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First vintage of this new label from La Tour Melas winery, a blend of 80% Merlot and 20% Cabernet Franc Medium to dark ruby colour. Attractive and spicy nose of red cherry, red berries, cinnamon, nutmeg, clove and cedar. Medium-bodied with freshness, firm tannins and moderate acidity. Fairly long with reminiscent of oak and vanilla. A Greek wine that was vinificated in Achinos located in mainland, a place that combines sea and mountain together.

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Varieties: Kotsifali, Syrah

A wine of high standards and demands, the result of many years of experimentation in the vineyard and in the blend. Scalarea is one of the top-ranking wines of the Boutari Company and has received numerous, important distinctions.

Red wine vinification with an emphasis on phenolic extraction.

For 12 months in oak barrels.

Dark red colour with an intense bouquet, dominated by aromas of red forest fruit, sweet ageing aromas, like cinnamon, clover, cocoa, matched harmoniously with the aromas of oak barrels and roasted nuts. An exquisite structure, rich body, volume, and a long duration in taste and aroma. A greek wine vinified in the famous island of Santorini.

Serving temperature 16-18 °C

Food pairing

White and red meat dishes with spicy sauces like lamb roast with potatoes, goat in red sauce, pork in red sauce with thyme and fennel, cutlets cooked over charcoal. Selections of spicy cheeses.

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Varieties: Xinomavro (1/3), Krassato (1/3), Stavroto (1/3)

A ruby red in colour wine that combines aromas of dried cherry and raspberry with olive paste, tomato and a whiff of spices and vanilla. Elegant, velvet-textured yet vibrant palate with a lingering mellow finish. A Greek wine where the grapes grown in the slopes of mountain Olympus.

• Harvest: handpicked at the end of September
• All the grapes –at their best average ripeness level- are co-vinificated
• Fermentation  at 28-30 degrees C for a period of 8 to 10 days
• Malolactic fermentation
• Maturation: 6 months in 300 L. French oak barrels (30% new – 70% 2nd and 3rd fill)
• Ageing: At least 6 months in the bottle before release
• Rapsani is one of the four PDO regions in Greece featuring Xinomavro (Naoussa, Amyndeon, Goumenissa and Rapsani). It is the most southern one, as well as the smaller including  a total area of 90 hectares. In order for a wine to be acknowledged as a Rapsani PDO wine, there is a number of strict quidelines defined by the Royal Decree of 1971 and the Presidential Decrees that followed.
  

  Delimited area

  The wine must be produced by grapes grown in the zone and must be vinificated in a winery located in the zone as well. The Rapsani PDO zone includes the districts of Rapsani and Pyrgetos in the Municipality of Kato Olympos, and the district of Ampelakia in the Township of Ampelakia; all districts belong to the Prefecture of Larissa.

  Authorised grape varieties

  The Rapsani PDO wine can be produced only by the co-vinification of three varieties: Xinomavro, Krassato and Stavroto. Vines are trained in bush and/or royat (single or double) or guyot.

  Maximun authorised yield per hectare

  Maximum yield per hectare must not exceed 10,000 kg of fresh grapes. Maximum yield of final product per hectare reaches 80 hectoliters.

Food pairing

White meat, red meat, cured meat, soft cheese and hard cheese.

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Varieties: Mavrotragano 100%

Intense red colour with bright hues. Red forest fruit aromas, bitter chocolate, tobacco and minerality. A mascular palate with a tannic character and long aftertaste.

Typical red vinification with skin contact for 7 days. Oak Maturation in barrels for 18 months and reductive ageing in stainless steel tanks for 6 months. Bottled unfiltered. A Greek wine created by a very famous winemaker originated in the island of Santorini. Greek special Variety cultivated only in Santorini. It will amaze you!

Potential aging in the bottle for at least 10 years

Food pairing

Served at 16-18 ° c with red spicy meats, casseroles, as well as mature full fat cheese.

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Varieties: 100% Xinomavro

Bright ruby red colour. Beautiful nose with luscious fresh raspberries, strawberries, red cherries, fresh tomato and rose petals. On the palate, dried red fruit, fresh basil, thyme and tomato paste with tannins very well structured. A Greek wine cultivated in the slopes of mythical mountain Olympus, made by a young and very talented winemaker. A must have in your cellar.

Food pairing

Ribeye steak, pheasant with wild mushrooms and aged cheeses.

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