Box 4

140.00

Anatolikos – Limnio –  2019

Tatsis – Goumenisa – 2017

Sclavos – Orgion – 2020

Afianes – Icarus – 2017

Tetramythos – Mavro Kalavrytino

Sclavos – Synodos – 2019

Anatolikos – Limnio – 2019

Limnio   - Red wine – Thrace

In stock

Tatsis – Goumenisa – 2017

Xinomavro Negoska – Red wine – Achaia

In stock

Sclavos – Orgion – 2020

Mavrodafni –  Red wine – Kefalonia

In stock

Afianes – Icarus Fokiano – 2017

Fokiano –  Red wine - Ikaria

In stock

Tetramythos – Mavro Kalavrytino

Kalavrytino – Red Wine – Achaia

In stock

Sclavos – Synodos – 2019

Vostillidi Mavrodaphne – Red Wine – Kefalonia

In stock

anatolikos limnioAnatolikos – Limnio – 2019

Limnio – Red wine – Thrace

Vinification: 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

Berry, cherry, sour cherry, strawberry with crisp acidity and well-polished tannins.

With meat in red sauce, BBQ dishes or game

 Tatsis – Goumenisa – 2017

Xinomavro Negoska – Red wine – Achaia

Vinification:

Vivid, ruby colour, ripe plum with gentle spicy sense of vanilla, clove and black pepper

Meat in tomato sauce, with rice or pasta.

 sclavos orgionSclavos – Orgion – 2020

Mavrodafni – Red wine – Kefalonia

Vinification: biodynamic and the harvest takes place in the first fortnight of September, including long extraction, completion of alcoholic as well as malolactic fermentation with native yeasts. Aging takes place in French Allier type barrels with a capacity of 500lt, 300lt and barrique type for twelve months

Character is robust, winey, with a long aftertaste that evokes the aromas of ripe forest fruits

Cooked red meats, traditional meat pies, game or yellow cheeses

afianes icarus blackAfianes – Icarus – 2017

Fokiano –  Red wine – Ikaria

Vinification: The De-stoning, pre-fermenting with cryo-extraction and then classic red vinification. The pisage method follows four times a day. After the end of fermentation and desalination, the wine is transferred to French-made barrels (seguin moreau for one year. It is then bottled and remains for another year in the bottle before starting its journey.

Flavours of wild cherry, black mulberry, plum and white pepper on the tongue. Soft & long-lasting aftertaste

High fat and spicy yellow cheeses, BBQ and grilled red meats with rosemary and thyme

 Tetramythos – Mavro Kalavrytino

Kalavrytino – Red wine – Achaia

Vinification: vinification with native yeasts and the absence of added sulphides and other interventions, 12-month fermentation and aging in large oak tanks

Vivid ruby colour, aromas of cherry, violet, spices and skin. Medium-Volume mouthsense, with a botanical character

Stuffed meat, fillets of fish, tile in the oven and lightly cooked meats.

sclavos synodosSclavos – Synodos – 2019

Vostillidi  and Mavrodaphne – Red wine – Kefalonia

Medium body with notes of chocolate, plum, raisins, cherry and fig

Pairs great with red meats, pies and cheese