Box 3

117.00

Malihin / Chryssos – Rizes 2 – 2020

Sclavos – Alchymist Rose – 2022

Dalamaras – Kapnistos – 2022

Tatsis – Xiropotamos – 2021

Tatsis – Malagouzia – 2020

Santor – Santameria – 2020

Tatsis – Xiropotamos – 2021

Xinomavro Blanc de noir – White wine – Goumenissa

In stock

Tatsis – Malagouzia – 2020

Malagouzia – White wine – Goumenisa

In stock

Malihin / Chryssos – Rizes 2 – 2020

65% Vidiano and 35% Assyrtiko – White wine – Crete/ Santorini blend

In stock

Sclavos – Alchymiste Rose – 2022

50% Mavrodafni and 50% Moschatela – Rose wine – Kefalonia

In stock

Santor – Santameriana – 2020

Santameriana – Orange wine – Achaia

In stock

Dalamaras – Kapnistos – 2022

Malagouzia and Assyrtiko – White wine – Imathia

In stock


malihin rizesMalihin / Chryssos – Rizes 2 – 2020

65% Vidiano and 35% Assyrtiko – White Wine – Crete/ Santorini blend

Vinification: Vidiano and Assyrtiko are firstly vinified separately in stainless steel tanks, fermentation is spontaneous and sulphites are kept at very low levels.

Firm, fresh with a medium body, with white peach, light green herby tones

Shellfish, crab & lobster

 sclavos alchymiste roseSclavos – Alchymiste Rose – 2022

50% Mavrodafni  and 50% Moschatela – Rose wine – Kefalonia

Vinification: The harvest takes place in the second fortnight of August

Pomegranate colour with a crystalline appearance, nose and mouth aromas of fresh red fruits and mainly cherries

Chicken, turkey, duck, goose & game birds

 

dalamaras kapnistosDalamaras – Kapnistos – 2022

Malagouzia and Assyrtiko – White wine – Imathia

Vinification: aged for 12 months in French oak barrels

Golden colour, rich aromas of dried peach, butterscotch, honey, tobacco, vanilla, nutmeg, orange & hazelnut

Lobster or crawfish dishes, large fish on charcoal or chicken dishes with white sauces

 Tatsis – Xiropotamos – 2021

Xinomavro Blanc de noir – White wine – Goumenissa

Vinification: biodynamic practices. The grape is destemmed and are very gently pressed, with only 30% of the free-flowing juice being quickly removed so as not to pick up any coloring or other phenolic components of the grapes. Fermentation is slow, spontaneous at a controlled temperature and the wine remains in contact with the lees for about a year. No intervention or discoloration is done and filtering follows

Refreshing acidity and light tannins. Sweet notes of citrus blossom, honey and grapefruit create a delightful and unique bouquet

Stuffed vegetables, chicken with orzo and tomato sauce, or linguine with sun-dried tomato pesto

 Santor – Santameria – 2020

Santameriana – Orange wine – Achaia

Vinification: Fermented spontaneously with native yeasts for 20 days in clay amphorae with the skins and without temperature control.

Orange/copper colour, bergamot complex nose of dried fruits, apricot, honeycomb, orange peel with intense minerality. Full bodied with well-integrated tannins, vibrant acidity and long after taste

Lamb, Chinese cuisine, sheep cheese

tatsis malagouziaTatsis – Malagouzia – 2020

Malagouzia – White wine – Goumenisa

Vinification: before the start of alcoholic fermentation, there is a short period of contact with the skins for a few hours and then the wine is fermented with native yeasts at a controlled temperature. It will be worked with the lees for about a month.

Medium body, crisp acidity, and a slightly oily texture. Ripe peach, quince, tangerine, citron, grapefruit, and kumquat meet on a floral background.

Curry shrimps, a green salad with roasted peaches & soft cheese,risotto with spinach & feta cheese