Dalamaras – Naoussa – 2021
Xinomavro – Red wine – Imathia
Vinification: Fermentation with indigenous yeasts, wines are not filtered to preserve their maximum complexity.
Light ruby colour with forest fruits, cinnamon, allspice, thyme bushes, alongside cedar wood and earth notes. The spicy aftertaste leaves plum and chocolate.
Poultry, game, wild boar, olive tapenades, antipasti, porcini risotto, or tomato and cheese gratin
Karimalis – Aralle – 2020
Fokiano 50% and Kountouro (Mantilaria) 50% – Red wine – Ikaria
Vinification: with the aid of indigenous yeasts. The extraction takes place for 5 days at 20° C. Followed by staying with the lees for 16 months and natural clarification without the use of filters. After aging, it remains in the bottle for another 6 months with a natural cork
Full body, balanced flavour, and the aroma of plums &cherries
Pairs great with meat in all its forms
Karimalis – Kalambele – 2022
Begleri 50% and Assyrtiko 50% – White wine – Ikaria
Vinification: Pre-fermentation cold extraction is performed for 24 hours at 5 ° C, natural fermentation with the participation of native, wild yeasts, natural stabilization-clarification by cooling. Stay for 6 months with the wine lees, for 4 months in a stainless steel tank with controlled temperature for natural clarification, stabilization by cooling and bottling without filtration
Full body, moderate acidity and taste of green apple, citrus, with hints of honeycomb
Perfect with seafood, cheeses, general summer dishes
Tetramythos – Retsina
Roditis – Retsina – Achaia
Yellow colour in glass. The aromas of medium intensity lemon, citrus, peach and pear are combined with rosemary, mint and chamomile.
Perfect with Shellfish on charcoal, fried squid, cod garlic.
Tetramythos – Τytiros – 2023
Roditis – White wine – Achaia
Vinification: Powerful nose, floral, aromatic clean and clear Pairs with Fish, seafood, pies and white meats
Sclavos – Zakynthinos Orange – 2022
Zakynthino – Orange wine – Kefalonia
Rich body and aromas with hints of dried fruits
Versatile
