Acheon

The Laura Nera is a red, dry label from the Achaean Estate. Laura Nera Red Dry will present a fresh, cool version of the Mavrodafni variety, as it has nothing to do with the sweet wine that goes through our minds when we hear this variety. With the appropriate processing and the necessary knowledge, which they have at the Achaean Estate, Mavrodafni can give us wonderful dry wines, such as Laura Nera. Attractive aroma of red fruits, chocolate and caramel, with notes of herbs are what we will immediately distinguish in Laura Nera, while in taste chocolate, pepper and red fruits, will combine wonderfully and will give us the best impressions for this amazing, red, dry wine.

Laura Nobile is a red, dry label that comes to us from the Achaean Estate. For the creation of Laura Nobile Red Dry, the people of the Achaean Estate, chose the Mavrodafni variety, a selected vineyard from the area of Salmeniko Aigio, which is located at an altitude of 450 meters. After the necessary vinification and fermentation processes, the wine will be put in American (70%) and French (30%) barrels, where it will remain for 15 months, until it matures. The next step is to bottle it, without filtration, before it reaches our hands. Aromas of black and red fruits will prevail in the smell, while in the taste red fruits and spices will be accompanied by soft notes of wood. Elegant tannins and long aftertaste, reveal the character of Mavrodafni and complement Laura Nobile.

Moscato Di Rio is a white, dry label, which comes to us from the Achaean Estate. To create Moscato Di Rio White Dry, they used the Moschato variety, which is best known for its sweet wines, but is now in danger of extinction. The Achaean Estate not only tries to keep it alive, but also shows us what it is capable of offering, as Moscato Di Rio is an excellent, dry, white wine, which goes well with foods such as grilled fish or chicken.

Sideritis is a very late harvest variety with a hard pink skin. The harvest takes place at the end of October - beginning of November, after classic white vinification and fermentation with native yeasts. 70% of the must ferments in a stainless-steel tank and 30% in clay amphorae. The extremely rare variety of Sideritis is cultivated only in the region of Achaia and today it tends to disappear. The wine has quite good acidity, a refreshing taste, with a dominant lemony feel, mineral notes and complex fruity aromas. It accompanies cool salads, spreads such as the Russian salad, seafood, shellfish and dishes from international cuisine.