Inspired by traditions passed on from generation to the next, family run Afianes Wines was founded in the region of Raches Ikaria almost 20 years ago with one dream in mind, to create a space where wine and life are celebrated. Preserving ancient techniques of winemaking, such as using a stone press in addition to earthen barrels that are buried in the ground and combining them with new modern day methods such as state-of-the-art housing areas, Afianes Wines has achieved an impressive and internationally renowned selection of wine labels.   It is part of the culture and everyday life of the Ikariotis. During the harvest season, everyone takes the time to harvest their vines and vinify their own wine. The vines are located at an altitude of 350meters to 800meters on the north-west side of the island. Cultivation in three different altitude zones gives them the possibility to make wine by adding quantities from the three regions in order to have stable qualities.

Afianes grows two varieties, the red Fokiano, with a distinct aroma, a long aftertaste and not so strong color and the white Begleri, variety which comes from the Syrian Beglere, its existence being linked to the island of Ikaria since in the last century, and only cultivated there.

Fokiano is one of the oldest varieties of the Greek Vineyard, has strong aromatic and complex character, citrus aromas, with characteristic of kiwi, but also tropical fruits and a particular acidity, which wonderfully accompanies light meals, seafood, yellow cheeses and fruits. It blooms in mid-May, fruiting begins end of June and ripens end of August, beginning of September.

Begleri is one of the most unknown and oldest varieties of the Greek Vineyard, originating from the ancient Syrian Begler. It is vigorous and complex, resistant to high temperatures, susceptible to downy mildew. Begleri is accompanied nicely by fresh seafood, grilled with lemon oil. It blooms around the end of May, fruiting starts at the end of June, beginning of July and ripens in the middle of September. In the production process the classic red, rosé and white vinification is followed. For the sweet wine, a dehydration process for about 40 days in a shaded outdoor area is done, fermentation for 80 days and aging for 12 months in oak barrels.

Icarus Fokiano

The vineyard where this fokiano is grown is at an alttitude of 600m, at Prof. Ilias. The vinification process consists of de-stoning, then pre-fermenting with cryo-extraction and then classic red vinification (under controlled conditions and a temperature less than 12°C).The pisage method follows (total immersion of the stems) four times a day. After the end of fermentation and desalination, the wine is transferred to French-made barrels (seguin moreau) where it remains for one year. It is then bottled and remains for another year in the bottle before starting its journey. It can be aged for even longer, with 8 years bringing out its best character.

With its ruby red color and long lasting taste, Icarus Black’s complex scent consists of ripe red fruits, and warm aromas from French oak. It brings out a rich & warm taste with soft tannins & flavors of wild cherry and black mulberry during its tasting peak.  It has a soft and long after taste.

Food pairings recommended are high fat and spicy yellow cheeses, bbq and grilled boar or lamb with roasted potatoes with rosemary and thyme, red spicy sauces with entrecote and bon fillet. Best served at 16-18°C. It is Protected Geographical Indication (PGI): Ikaria Production: 1,000 bottles in ideal weather condition

Mainada

This special wine is made in a single vineyard at 800m above sea level in the western part of the island of Ikaria. It’s a rosé made with red Fokiano grapes, but it has the character of an orange wine with substantial weight and a lovely grip of tannins. The vinification process of Icarus Rose consists of destemming without pressing, with the grape juice remaining with the pomace for 3 hours. After that, it is pressed and cold soaked and then fermented in a controlled environment in a closed stainless steel tank at a temperature lower than 12°C. After the end of fermentation and the primary removal of sediment, the wine is stirred with its noble lees every 10 days for 3 months until it is finally bottled. Icarus Rosé is susceptible to aging of at least 2 years. With aging its flavor characteristics improve, concluding to blackberry marmalade. Most of its crisp remains as well as its vivid aftertaste.

Considered a Party Wine, its opaque colour with orange-red-brown highlights increase with time while its nose becomes less vibrant. Its fruity and complex taste of forest fruits and herbs, a mix of exotic perfumes of dried rose petals, rosewood, dried peach and golden berries with aromas of watermelon, milk caramel and herbs. While tasting an unexpected and surprising taste of white pepper, dried fruits, and Ikarian brushwood appear. Its full body balances perfectly with its cooling acidity and its high minerality and long-lasting legs

It is pared nicely with light dishes, as well as seafood like tuna, trout and swordfish, and meals cooked in red sauces. Traditional Greek and Asian cuisine with sweet and sour tastes can also be matched with Icarus. Best served at 10-12°C in the summer and 16°C in the winter. Protected Geographical Indication (PGI): Ikaria

Icarus Begleri

Icarus Begleri is a beautiful white dry wine from the indigenous local variety Begleri 100%. VInification process foolowed is that for the classic white winemaking process in stainless steel containers, matured in french oak for five months. Wild indigenous yeast fermentation follows  and the wine is bottled unfiltered with no added sulphites. Susceptible to age up to 20 years.

Bright yellow colour with golden reflects and long lasting legs. Complex nose with an aroma of toffee, anama honey, lemon, and vanilla. It is rich and creamy in the mouth with long-lasting aftertaste. Combines sensational acidity with sweet flavours of cream, citrus fruit jam, dried nuts and mushroom.

Food Pairings, it can be combined with thick white sauces, mushrooms, paella, artichokes a la polita, chicken a la creme, oven-baked lamb with potatoes, linguini with pesto sauce and mushrooms, “xerotigana”, almond paste. Served: best from 12-18 celcius depending the food pairing and the mood. Production is at about 520 bottles.

Litani

Litani is a dry white wine from the indigenous variety Begleri with P.G.I. IKARIA and is another party Wine. Pre-fermentation cooling, then fermentation in a controlled environment with the stainless steel tank closed and at a temperature below 12°C. After the end of fermentation and the first de-scaling, stirring with the noble muds follows every ten days for four months and then bottling.

Slightly cloudy with golden with blonde highlights and long lasting legs due to its unusually high alcohol content (13.5 vol%). Floral on the nose combined with tropical fruits, pineapple, kiwi, lychee and mango and of aromas of white mushrooms. Salty and vibrant, with a sweet aftertaste, and high acidity perfectly balance out the aromas of quince and buttermilk caramel.

Recommended food pairing include oven-baked lamb with potatoes, lemon, and rosemary, grilled fish, sea fruits and oysters, high-fat yellow cheeses, pasta with white sauce, as well as fillets of white meats. Best served at 12 c°. Could be aged at least 5 years, during which the intensity of the nose is reduced and its taste characteristics are significantly improved, resulting in ripe peach and pear jam.

Pithari Fokiano

Pithari Fokiano is a special red wine, which is fermented with indigenous yeasts in jars that the family has buried outside the winery. Fokiano 100%, Protected Geographical Indication (PGI) Ikaria. For the wine making process, traditional manual destemming is done, followed by pressure in the granite press by foot. The wine stays 3-5 days and fermentation with indigenous yeasts is done in jars placed buried outside the winery. No mechanical interventions and filtrations are done, only a minimal sulphuration is followed before bottling.  A perfect wine for a gathering with Friends, opaque, of natural red-brown brick color with orange highlights and long-lasting legs. The intense aromas of ripe forest fruits of red fruits, such as wild strawberries and forest fruits, coexist perfectly with the aromas of tomato, lychee, sweet raspberry and black olive, followed by notes of lavender. Flavors of sour cherry and wild cherry dominate. Moderate body, with elegant tannins and sharp acidity, which leads to a long mineral aftertaste intense minerality, with a wet granite finish.

Pairs well with sweet & sour dishes, meats with wild greens, rabbit stew and some traditional dishes such as Giouvetsi (baked meat with pasta), Gemista (stuffed peppers & tomatoes) Dolma, Soufiko, and Magirio. Susceptible to long aging

Pithari Begleri

The Begleri grapes for Pithari are grown in Raches, at an altitude of 800m from plants over 100 years old. They follow an organic cultivation method, traditional manual destemming is done, followed by pressure in the granite press by foot. The wine stays 3-5 days and fermentation with indigenous yeasts is done in jars placed buried outside the winery. No mechanical interventions and filtrations are done with only a minimal saturation done before bottling.

Dinner for Two. The color of the wine is intense golden, slightly cloudy. It is complex on the nose, Smoky, grapefruit, and earthy scents (such as first rain and wet granite), and mushrooms. A pure terroir wine; very complex, rich in minerals, with an evolving taste, and a unique flavor. Hints of wild herbs, tobacco, citrus fruits, and a wet granite finish.

Paired with Mollusks, seashells, oysters, clams and grilled medium or high-fat fish, or Spaghetti with white sauces, risotto with shrimps. Smoked and camembert cheeses, as well as wild vegetables with lemon. Best served at 10-12°C. Susceptible to long aging. Prouction of 1600 bottles.