Sclavos – Monambeles – 2021
Mavrodafni – Red wine – Kefalonia
Vinification: winemaking process is biodynamic, with the harvest taking place in the first fortnight of September and including long extraction, completion of the alcoholic and maloactic fermentation with native yeasts, aged in French 5lt Allier oak barrels and in a three-ton oak winemaker for at least twelve months
Impressive concentration and intensity of spices and fruits such as berries and plums
Charcuterie, stuffed turkey, tomato braised dishes, octopus stew or wine braised, spicy dishes
Karimalis – Philosopher – 2012
50% Fokiano and 50% Kountouro (Mandilaria) – Red wine – Ikaria
VInification: with the aid of indigenous yeasts that reflect the unique terroir of the island, Aged for 24 months in oak barrels with additional bottle ageing
Deep red full body, ripe cherry, well balanced
Meat, spices, crispy roast and similar vegetables
Tatsis – Malagousia orange – 2020
Malagouzia – Orange wine – Goumenissa
Vinification: The extraction takes place in open tanks at the winery and lasts thirty days. The wine is then matured in old oak barrels for eighteen months before being released cloudy, unfiltered and unsulphured on the market
Ripe orange, quince, tangerine, citron, grapefruit, and kumquat meet on a nutty background
Pumpkin soup with Moroccan spices, ginger and yogurt, chicken satay, or octopus with honey and balsamic
Sclavos – Efranor – 2021
Moschatela and Vostilidi – White wine – Kefalonia
Vinification: The fermentation and maturation takes place in stainless steel tanks with a stay in fine mud for about 7 months without the addition of preservatives. Bottling is done without filtering
Ripe white stone fruit, muscat flavours, almond notes
Shellfish, crab & lobster
Afianes – Litani – 2021
Begleri – White wine – Ikaria
Vinification: Pre-fermentation cooling, then fermentation in a controlled environment with the stainless steel tank closed and at a temperature below 12°C. After the end of fermentation and the first de-scaling, stirring with the noble muds follows every ten days for four months and then bottling
Its saltiness, sweet aftertaste, and high acidity perfectly balance out the aromas of quince and buttermilk caramel.
Oven-baked lamb with potatoes, lemon, and rosemary, grilled
Flamourou – Kisiropi – 2021
Gaidouria – White wine – Anafi
Vinification: no info
Well rounded, green apple and ripe stones fruits
Versatile
