Wines

The label of the Nisoy Methi White Dry comes from the beautiful Syros, in which was created in 2018 by Petros Roussos, the winery Para ... Kopis. His purpose was the production of quality wines from the Cycladic varieties of their place, such as Serifiotiko, Roditis and Kountoura, thus generously offering consumers a taste of the traditions and aromas of its place.

The Nikolou Botanic Base Retsina White Dry is created by 100% Savvatiano of the Nikolou winery. The grapes are harvested from a 20-year-old, cup-shaped vine of SE Attica. After going through the process of vinification and static extraction for 48 hours in stainless steel tanks, the Aleppo Pine resin will be added and then it will go through alcoholic fermentation with selected yeasts at a controlled temperature. This produces an ideal resin-based wine for second fermentation in the bottle.

Nikolou Botanic Sparkling White Dry is a sparkling wine from the Savvatiano variety, whose early vintage gives juice rich in acids with low pH. After the necessary procedures for its production, the wine follows a second fermentation in the bottle with the classic method of production of sparkling wines and then it will mature in the bottles for 6 months.

Merlot Red Dry Nikolou is a red, dry, varietal wine, created exclusively from the Merlot variety. Grapes with phenolic ripening, in order to fully develop the variety, are selected and dried with the mildest mechanical treatment, while their extraction lasts 20 days and is done at 24°C. After the juice is separated, it is transferred to oak barrels to complete the alcoholic fermentation, in a controlled oxygenation environment and then the wine is transferred to a stabilization tank. Finally it is bottled and remains in the basement of the winery for 3 months in order to mature.

The Nikolou Sweet Dream Red Sweet label is created from the Grenache Rouge variety. The grapes of the variety are allowed to overripe and thus gave a juice rich in sugars and poor in acids.

Avros Nikolou White Dry is a white dry wine, which consists exclusively of the Muscat variety of Alexandria. The grapes come from Atsiki of Lemnos. The climate of the island in combination with the volcanic soil and the knowledge of the people of the Nikolou winery, make the variety to adapt perfectly and to highlight its best elements. The grapes will be carefully selected and then go through the process of pre-fermentation cold extraction and extraction of the must for 24 hours. This will be followed by fermentation in stainless steel tanks, with the use of sulfur dioxide being significantly limited.

From Nemea in the Peloponnese comes the Agiorgitiko variety, which will be processed perfectly at the Nikolou winery to give us the Agiorgitiko Nikolou Red Dry. After the necessary procedures, the juice will be put in oak barrels for about 3 months so that the fermentation is completed under conditions of controlled microoxygenation. Then the wine is tartarically stabilized and remains for 2 months for static clarification, while its bottling is done without filtration and with free flow. Once bottled it will remain in the cellar of the winery so that it matures and evolves.

Assyrtiko is an island variety, but it has managed and has adapted perfectly to the Attic vineyard. Nikolou Assyrtiko Attiki White Dry is produced exclusively from this variety and proves to us that it can give us high quality wines in any soil that can be adapted. The grapes will undergo alcoholic fermentation, with selected yeasts, in spring tanks and temperature controlled.

Nikolou Malagouzia PGE Attica White Dry, is a label created exclusively from the homonymous variety. The Malagouzia variety comes from Etoloakarnania and specifically from the mountainous Nafpaktia. The grapes will be carefully harvested and go through winemaking and extraction processes for 48 hours. It will then undergo alcoholic fermentation with selected yeasts and at a controlled temperature, in stainless steel tanks.

Nikolou Mandilaria Rose Dry will come to us from a young vineyard at the foot of Mount Hymettus, in the area of Koropi, and at an altitude of 600 meters. The grapes of the Mandilaria variety, which will give us the specific label, are carefully collected there. After hand harvesting, followed by thawing and extraction for 2 hours, static extraction and alcoholic fermentation at a controlled temperature with selected yeasts. Then it remains 2 months in the tank with its fine mud and 1 month in new barrels of oak and acacia for microoxygenation.