Malihin / 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 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 – 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 – Malagouzia – 2023
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
