Red Wine

Wine made with partial secondary fermentation to increase smoothness and fruity notes. It has a dark red color with violet hues. Bouquet of red ripe fruits and notes of vanilla. Taste warm and full, slightly spicy, with rich and soft tannins.

Delicate and fragrant, with predominant notes of violet and gooseberry. Upon tasting, one can also appreciate the flavours of dried fig and black plum, complemented by subtle hints of spices and liquorice. A truly delightful and complex sensory experience!

Its color is intense and bright, like ruby. The aromas reflect its hue and are reminiscent of cherries and plums. Aromas comforting and refreshing at the same time, with notes of aromatic herbs and exotic notes of vanilla and cedar wood. At the first sip, a velvety taste awaits you, enriched with balsamic hints and an earthy note, with a fruity and spicy finish.

Cloudy Bay Pinot Noir comes from one of the best Marlborough vineyards in New Zealand. Its low acreage yields and clay soils are the main culprits for this exquisite Pinot Noir. The stalks of the grapes are removed in the stainless steel tanks and after pre-fermentation cold extraction, the fermentation process started with yeasts that appeared naturally, at a maximum temperature of 32 Β° C. After three weeks of fermentation, the must and the grapes will be transferred to French oak barrels where they will mature for 12 months.

Cloudy Bay Pinot Noir comes from one of the best Marlborough vineyards in New Zealand. Its low acreage yields and clay soils are the main culprits for this exquisite Pinot Noir. The stalks of the grapes are removed in the stainless steel tanks and after pre-fermentation cold extraction, the fermentation process started with yeasts that appeared naturally, at a maximum temperature of 32 Β° C. After three weeks of fermentation, the must and the grapes will be transferred to French oak barrels where they will mature for 12 months.

Cloudy Bay Pinot Noir comes from one of the best Marlborough vineyards in New Zealand. Its low acreage yields and clay soils are the main culprits for this exquisite Pinot Noir. The stalks of the grapes are removed in the stainless steel tanks and after pre-fermentation cold extraction, the fermentation process started with yeasts that appeared naturally, at a maximum temperature of 32 Β° C. After three weeks of fermentation, the must and the grapes will be transferred to French oak barrels where they will mature for 12 months.

This wine has an elegant and aromatic nose with blackberries and earthy notes. On the palate it is warm and at the same time delicious, while the core of ripe red fruits is supported by a fresh acidity and soft tannins. The rich structure leads to a long and spicy finish. Ideal with pork, roast chicken and aged cheeses!

Delightful and elegant wine suitable to accompany moments of pleasure, accessible to all Mourvedre lovers. Beautiful color with purple highlights. Complex and fine nose. From fruits it is reminiscent of cherries and plums, from herbs we distinguish lavender, thyme and mint, from spices we can distinguish white pepper. Medium body, elegant acidity and wonderful aftertaste. Enjoy it with sausages, lamb, roast meats, game or even with a delicious beef burger.

The solely organically cultivated, vineyard surrounds our Winery in Trilofos where all the three varieties (Syrah, Agiorgitiko and Xinomavro) are planted in a same Vineyard and are harvested and fermented together. In order to create a light yet aromatic well-structured “Nouveau- style” Red Wine, the grapes were kept only a short time in the red wine mash tank, just enough to extract the color, lighter aromas and light tannins from the berry. The Wine has a ruby red color. Forest berries, Raspberry and prunes are the first aroma notes that can be distinguished which last until the finish. They are accompanied by light notes of orange peel, biscuit, rounded off by hints of vanilla and dark chocolate which linger on the palate. Despite of its rather large aroma bouquet it is a very harmonic fresh dry red wine. Food Pairing: BBQ, Fish and Meat Poultry!

The location of this vineyard, altitude and geomorphology favors organicfarming without compromise to quality. The fermentation process isfinished in underground stone cellar in Barrique casks, followed with anat least 1-year bottle ageing in the cellar. It is recommended to decant itminimum for 20 to 30 minutes while still young. The wine has a deepconcentrated purple colour with violet hues. The nose is stronglyaromatic comprising notes of sour cherry, black currant, prunes, darkchocolate and dried fruits which are accompanied by a tender vanilla andcaramel notes. Robust in the palate with well worked, moderate strongintense tannins and refreshing acidity. The fruit is most conspicuous indried prunes, starring plum, raisins and ripe black cherry. Rich notes ofcocoa, espresso, cedar, cinnamon and pepper complement the unique set. The aftertaste is very long and delightfully spicy. Try it withGrilled Steak, Roast-Beef, Boar or BBQ.