Founded in 2005, Anatolikos Vineyard is located in the area of Avdira in Xanthi. Today the domain has 9 labels of certified organic wines. The domain believes that a product harmonized with the environment can have the best quality. The vineyards are located in dry microclimate, with sandy hills, and stony subsoils.
Vinification of Xinomavro Limnio is done with pre-fermentation with cold extraction and long fermentation with native yeasts at a controlled temperature. Maturation is followed in fine wine lees for 12 months in old oak barrels. It is not filtered and does not undergo any treatment before bottling.
Medium permeable ruby colour, complex bouquet, earthy with an elegant skin and dark rock note. Flower, ripe red and black fruits, sweet spices. Gentle tannins, balanced acidity, complex and exuberant aftertaste.
Tasty combinations include white and red casserole meats, BBQ , wild mushrooms, cheeses and cured meats.
Vinification process is done with pre-fermentation cryoextraction at low temperature and fermentation with native yeasts at a controlled temperature. Aging with fine lees and periodic stirring for 5 months. 1/3 stays for three months in oak barrels for extra depth. The wine is not filtered and does not undergo any treatment before bottling.
Golden color with pale yellow and green highlights. Ripe, yeasty nose, with a particularly strong element of Mediterranean herbs, chamomile, basil and mint. Yellow fruits, white and yellow flowers, roasted lemon, passion fruit, apricot, peach, nectarine, melon, mango licorice, spicy white spices with a granite note make it complex. An exuberant mouth with a perfect balance of flavors and very good acidity, oiliness, fullness and persistent duration classified it among culinary wines.
Enjoy it with shellfish, oily fish, seafood, white meat, pork, Mediterranean cuisine, pasta, salads, fresh cheeses
Vinification process again though Pre-fermentation cryoextraction at low temperature and fermentation in open 225 litre oak barrels with native yeasts, long fermentation at controlled temperature. Aging is continued on fine lees for 6 months in French oak barrels. It is not filtered and does not undergo any treatment before bottling.
Golden color with green highlights, discreet presence of barrel with delicate aromas of vanilla and butter, intense and complex bouquet of citrus fruits, quince, honeycomb, while as it matures it releases flowers and yellow fruits. Exuberant mouth, fruit and barrel in harmony, with perfect flavor balance and very good acidity, oiliness and persistent length.
About twenty minutes before enjoying the Fine Assyrtiko we recommend decanting into a wide carafe, the difference will pleasantly surprise you…!
Vinification process: Long fermentation with the lees in clay amphora with only indigenous yeasts followed by maturation in the amphora with the lees for 270 days without sulphurisation. It is unprocessed and unfiltered.
Rich and generous with an amber color, earthy and complex with nutty aromas such as honeydew fruits such as apricot, persimmon, orange, bitter orange, peach and citrus. Then notes of dough such as bun, brioche and sourdough but also spicy aromas such as cardamom and nutmeg, make their appearance. Its earthiness is revealed with notes of wet earth and white tea. Gentle tannins, balanced acidity, complex and exuberant aftertaste. Moderate volume, with and acidity, a strong sense of oiliness and soft but noticeable tannins. Sweet orange, bitter orange, kumquat, bergamot, flower honey, tsureki, machele, cardamom, apricot jam, peach compote, green tea, butter and hazelnut make up an incredibly complex, delicious and refined ensemble. Citrus aftertaste that lingers…
Try it with seafood, raw shellfish, sushi, smoked fish, roe, fatty fish, red pot meats, lamb, sweetbreads, game, wild mushrooms, truffles, cheeses and curing cured meats and wine-killers ingredients. Enjoy at 12-14°C after decanting into a carafe.
Vinification of Fine Mavroudi is done with pre-fermentation by cold extraction and long fermentation with native yeasts at a controlled temperature and pressing of the marcs by hand. Maturation is followed with its fine wine lees for 18 months in French oak barrels.
Bright deep purple colour, intense and complex bouquet of earthy discreet animality while as it fades it releases a complex bouquet of ripe red and black fruits, cedar, dried plum and fig, pine honey, coffee and cocoa, roasted and roasted almonds. Gentle tannins, balanced acidity, plenty of fruit, complex and exuberant aftertaste
Tasty combinations include white and red casserole meats, BBQ, wild mushrooms, cheeses and cured meats. Served at 18C
Vinification: Long fermentation in clay amphoras with indigenous yeasts, the stems are pressed by hand and maturation is continued in the amphora with the stems for 270 days Absolutely no sulphite was added at any stage of the process. It is unprocessed and unfiltered.
Deep purple color, intense and complex bouquet, floral potential, earth tones, wet leaves, soil and clay with mineral elements, volatility, leather notes, complex bouquet of ripe red and black forest fruits, blackberry, blueberry cedar, sweet spices, marjoram, coffee, cocoa powder, thyme dried plum and pine honey. Long aftertaste with full body and dense tannins, dynamic acidity with intensity, alcoholic strength perfectly integrated with abundant fruit, complex and exuberant aftertaste.
Pairs with dry-aged meats, BBQ, wild mushrooms, mature cheeses and cured meats