Wines

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Vin de Crete

Dry Red. A color of ripe cherries with an aroma reminiscent of sweet prunes and plump raisins. Medium-bodied thanks to its freshness. The palate releases soft tannins with a strong sense of berries. A pleasantly lingering after taste. Varietals: Kotsifali, Mandilaria
Dry White. A pale golden color, with delicate wild flower and citron aromas. A feisty straightforward, youthful palate. Varietals: Vilana
Dry Rose. This native Greek varietal is delightfully dry and delicate with a lingering finish.Varietals: Kotsifali, Mandilaria

 

Kourtaki Mavrodaphne of Patras, Dessert Wine

A ruby-red color; an intense and rich nose redolent of black raisins; a full-bodied, rounded palate showcases the sweetness of dried raisins; the mouth is filled with marvelous Mavrodaphne notes, while the tongue receives a welcome surprise in the guise of this intensely pleasurable versatile wine.
Varietals: Mavrodaphne, Black Korinthiaki
Wine Region: Patras, Greece

Food Pairings: Fruit platters and yellow cheeses; also perfect accompaniment to chocolate delights.  Enjoy as an aperitif or dessert wine but, above all use as the basic ingredient in homemade sangria.  Best served 8°-10°C. (46°-50°F).

Reviews:Non-Vintage
88 Points, WORLD WINE AWARDS 2017, Decanter Magazine
Non-Vintage
86 Points, Wine Spectator, April 2015
Non-Vintage
86 Points, Wine & Spirits Magazine, August 2014
Non-Vintage
GOLD MEDAL, New York International Wine Competition, May 2012
Non-Vintage
87 Points, Wine Spectator Magazine, November 2013

Kourtaki Muscat of Samos.

Sweet White Wine

A bright yellow-amber color turning to gold.  A rich bouquet of honey underpinned by plenty of lemon and orange peel scents.  honey on the palate with some apricot fruit is met by good, sturdy acidity around the mid-palate that carries the sweet honey and lemon flavors through to a long, extended finish.

Varietals: Muscat a Petits Grains

Wine Region: Samos, Greece

Food Pairings: Ideal as a sipping wine; but also excellent with fruits and desserts.  Best served 8°-10°C (46°-50°F).

Reviews: Non-Vintage
90 Points, WORLD WINE AWARDS 2017, Decanter Magazine
Non-Vintage
89 Points, Wine Spectator, April 2015
Non-Vintage
91 Points, Wine Spectator, December 2013
Non-Vintage
DOUBLE GOLD, New York International Wine Competition, May 2012

Kourtaki Retsina of Attica.

This un-oaked dry white has a slightly tangy flavor with the traditional characteristic hint of pine resin. This characteristic is due to the addition of a few pieces of pine resin to the must during fermentation.

Varietals: Savatiano

Wine Region: Attiki, Greece

Food Pairings: Pair with “Greek” appetizers and also with spicy cuisine.

Reviews: Non-Vintage
86 Points, WORLD WINE AWARDS 2017, Decanter Magazine
Non-Vintage
88 Points, Best Buy, Wine & Spirits Magazine, August 2016
Non-Vintage
86 Points, Best Buy, Wine & Spirits Magazine, August 2014
Non-Vintage
84 Points, Wine Enthusiast, December 2009
Non-Vintage
86 Points, Year’s Best & Best Buy, Wine & Spirits Magazine, August 2013

AKRA MOREA RED

Regional Red Dry Wine of Peloponnese

Grape varieties: Agiorgitiko 100%

Vinification: Selected grapes are destemed, crushed and inoculated by selected strains of dry active yeast. Color extraction is undertaken at 28 oC. Malolactic fermentation was taken place.

Wine description: The wine is rich in body, with good acidity and great aromas of forest fruits.

Tasting notes: Hot vibrant color, cherry, nutty nose, medium body, elegant finish.

Serving temperature: 16 – 18 oC

Best Food Matching: Grilled meat, Red Sauced dishes, light cheeses

Akra Morea

White Dry Wine. Protected Geographical Indication Peloponnese.

Grape varieties: Roditis (50%) – Moschofilero (50%)

Vinification: Must inoculation by selected strains of dry active yeast. Fermented in stainless steel, at low temperature (15 –17oC) for 10 to 18 days.
Wine description: Moschofilero is an intense aromatic variety. Roditis liberates lemon and citrus flavors and it is characterised by good structure. The mix of those two has as a result the attribution of the best characteristics of each.

Tasting notes: Light green – gold color, flower, apple, pear nose, crisp, full body, intense acuity and long finish

Serving temperature: 9 – 11 oC

Best Food Matching: Seafood, White Sauced dishes, cheese

ASYRTIKO

White Dry Wine. Protected Geographical Indication Laconia.
Grape varieties: Asyrtiko (100%)
Vinification: Inoculated by selected strains of dry active yeast. Fermented in stainless steel, at low temperature (14 – 16oC) for 15 to 20 days.
Wine description: ASYRTIKO is one of the finest varieties. The grapes come from our vineyards on the slopes of Velies. The Asyrtiko variety vinified to reveal a wine of severe presence, refreshing of intense fruity aromatic character, as well as rich, fruity and balanced taste with pleasant acidity.
Tasting Notes: Vibrant yellow – green, aromas of fresh fruits, pleasant tones of citrus fruits, freshness fairly long finish.
Best Food Matching: Seafood, grilled fish, smoked meat and strong meat.
Serving temperature: 9 – 11 οC

Medals:
– FINGER LAKES ΙNTERNATIONAL WINE COMPETITION 2009_NEW YORK USA – BRONZE MEDAL
– Decanter world wine Awards 2008_England – Asyrtiko 2008 – Commended
– Berliner Wine Trophy 2014 – Asyrtiko 2013 – SILVER MEDAL
– BWIC 2015 – Asyrtiko 2014 – BRONZE MEDAL
– JULIA HARDING MW Balcans wines 2015 – Asyrtiko 2014 – 16,5 points (Bronze)

ASPROUDI

White Dry Wine. Protected Geographical Indication Peloponnese.
Grape varieties: Asproudi (100%)
Vinification: Ιnoculation by selected strains of dry active yeast. Fermented in stainless steel, at low temperature (14 – 16oC) fοr 15 to 20 days.
Wine Description: ASPROUDI is a very old aromatic variety and one of the components of the legendary wineMalvasia. The grapes come from our vineyards located in the slopes of Velies. The Asproudi variety imparts to the wine a white – yellow colour, floral aroma, as well as discreet and balanced taste.
Tasting notes: Vibrant white – yellow colour, pear, apricot, citrus nose, excellent balance, crisp, fairly long finish.
Best Food Matching: Seafood, white sauced dishes, white meat, salads.
Serving temperature: 9 – 11 οC
Medals:
– Derek Smedley MW August 2014 – Asproudi 2013 – 90/100 points
http://www.dereksmedleymw.co.uk/highlights-from-tastings/49/8-22-2014/Monemvasia-Winery-Greece
– Sοmmelier Wine Awards 2015 – Asproudi 2013 – Commended
– BALKANS INTERNATIONAL WINE COMPETITION 2015 – ASPROUDI 2014 – SILVER medal

KASTROPOLITIA RED

Regional Red Dry Wine of Peloponnese

Grape varieties: Agiorgitiko 100%
Vinification: Selected grapes are destemed, crushed and inoculated by selected strains of dry active yeast. Color extraction is undertaken at 28 oC. Malolactic fermentation was taken place.
Technical characteristics:
Alcohol content: 12.5%
Volatile acidity: 0, 55 gr/lt in acetic acid
Total sulphur: 100 mgr/lt
Total acidity: 4,35gr/lt in tartaric acid
Recidual sugar: 2, 1 gr/lt

Wine description: The wine is rich in body, with good acidity and great aromas.

Tasting notes: Light ruby color, cherry, coffee, nutty nose, soft tannins, medium body, elegant finish.

Serving temperature: 16 – 18 oC

Best Food Matching: Grilled meat, Red Sauced dishes, cheeses

KIDONITSA

White Dry Wine. Protected Geographical Indication Laconia.
Grape varieties: Κidonitsa (100%)
Vinification: Inoculated by selected strains of dry active yeast. Fermented in stainless steel, at low temperature (14 –16 oC) for 15 to 20 days.
Wine description: Kidonitsa is a rare, old local variety and one of the components of the legendary wine Malvasia. Its main characteristics are the unique aromatic potential of fruits and the excellent acidity. The wine is endowed with a dry, pleasant and refreshing character, as well as a discreet delicate fruity aromatic bouquet.
Tasting notes: Vibrant yellow-green, nose and taste of tropical fruits and quince, pleasant palate, excellent balance, crisp, fairly long finish.
Serving temperature: 9-11 oC
Best Food Matching: Seafood, White Sauced dishes, White meat
Medal:
– Finger Lakes International Wine Competition 2009 _ NEW YORK USA – Bronze medal
– Decanter world wine Awards 2008 England – Kidonitsa 2008 – Commended medal
– The Balkans International Wine Competition 2012 – Kidonitsa 2011 – Silver medal
– Berlin Wine Trophy 2012“ Summer – Trophy “The international competition in the capitol city Berlin – Kidonitsa 2011 – Gold medal
– The Balkans International Wine Competition 2013 – Kidonitsa white 2012 – Silver medal
– Finger Lakes International Wine Competition 2014 – Kidonitsa 2013 – Silver medal
-Decanter world wine Awards 2014 England – Silver medal- Kidonitsa 2013
– Berlin Win Trophy 2014“ Summer – Trophy “The international competition in the capitol city Berlin – Kidonitsa 2013 – Gold medal
– MW Dereck Smedley Tasting Notes 22 August 2014

Agiorgitiko 2008

Regional Red Dry Wine of Peloponnese
Grape varieties: Agiorgitiko (100%)
Vinification: Selected grapes destemed, crushed and inoculated by selected strains of dry active yeast. Color extraction at 28 oC. The grape skins remain with the must for 7 to 11 days. Fermentation lasts approximately 12 days. Afterwards, the wine is aged for twelve months in new oak barrels.
Wine description: Agiorgitiko is an excellent variety whose basic characteristics are the high alcohol content, the deep ruby color, the good ripe tannins and the fruity, smoke nose. The short storage in new oak barrels gives the wine the butter caramel and a discreet wood fragrance.
Tasting notes: Medium-deep ruby color, flowers, red fruits, butter caramel, smoky-oak flavors, soft tannins, excellent balance, luxurious finish.
Serving temperature: 16 – 18 oC
Best Food Matching: Grilled meat, Red Sauced dishes, cheeses
Medals:
Concours International du vin-Thessalonique Greece 2013 – Gold medal
The Balkans International Wine Competition 2013 – Silver medal

KASTROPOLITIA

White Dry Wine. Protected Geographical Indication Peloponnese.

Grape varieties: Roditis (60%) – Monemvasia (40%)

Vinification: Must inoculation by selected strains of dry active yeast. Fermented in stainless steel, at low temperature (15 –17oC) for 10 to 18 days.

Wine description: Monemvasia is an aromatic variety but its main disadvantage is its low acidity. For this reason we blend it with the other variety. Roditis liberates lemon and citrus flavors and it is characterised by good structure. The mix of those two has as a result the attribution of the best characteristics of each.

Tasting notes: Light gold color, flower, apple, pear nose, crisp, long finish

Serving temperature: 9 – 11 oC

Best Food Matching: Seafood, White Sauced dishes

LALOUDI

Regional Red Dry Wine of Peloponnese
Grape varieties: Agiorgitiko (100%)
Vinification: Selected grapes destemmed, crushed and inoculated by selected strains of dry active yeast. Color extraction at 28 oC. The grape skins remain in the must for 7 to 11 days. Fermentation lasts approximately 12 days. Malolactic fermentation is taken place. Afterwards, the wine is aged for twelve months in new oak barrels.
Wine description: Laloudi means flower in Greek. Laloudi red comes from Agiorgitiko, whose basic characteristics is the high alcohol content, the deep ruby color, the good ripe tannins and the fruity, smoke nose. The short storage in new oak barrels gives the wine a butter caramel taste and a discreet wood fragrance.
Tasting notes: Medium-deep ruby color, flowers, red fruits, butter caramel, smoky-oak flavors, soft tannins, excellent balance, luxurious finish.
Serving temperature: 16-18 oC
Best Food Matching: Grilled meat, Red Sauced dishes, cheeses

MALEATIS 2009

Regional Red Dry Wine of Monemvasia
Grape varieties: Agiorgitiko (50 %) – Mavroudi (50 %)
Vinification: Selected grapes destemed, crushed and inoculated by selected strains of dry active yeast. Color extraction at 28 oC. After the malolactic fermentation, the wine is aged for 12 months in new oak barrels.
Wine description: The wine derived from the particular area is rich in body, with good acidity and great aromas. Its storage for 12 months in new oakbarrels gives the wine the aroma of vanilla and a discreet fragrance of wood.
Tasting notes: Dark ruby colour, excellent and complex structure. The blackberry savor leaves in the palate a spicy and durable taste totally unique.
Serving temperature: 16 – 18 oC
Best Food Matching: Grilled meat, white or red sauced dishes, cheeses and traditional Greek dishes
Medals:
Concours International du vin-Thessalonique Greece 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2012,2014
– Maleatis Red 2003 – Bronze
– Maleatis red 2005 – Silver
– Maleatis red 2002 – Gold
– Maleatis red 2006 – Gold
– Maleatis red 2007 – Gold
Finger Lakes International Wine Competition 2004, 2008
– Maleatis red 2002 – Bronze
– Maleatis red 2005 – Bronze
Mundus vini 2004 Germany
– Maleatis red 2002 – Silver

MALEATIS

White Dry Wine. Protected Geographical Indication Laconia.

Grape varieties: Asyrtiko (40%) – Kidonitsa (30%) – Monemvasia (30 %)
Vinification: Inoculated by selected strains of dry active yeast. Fermented in stainless steel, at low temperature (14 –16 oC) for 15 to 20 days.

Wine description: These old local varieties were primarily chosen for the composition of the legendary wine Malvasia, firstly produced in our territory and now they are vinified to reveal a wine of white – yellow colour, floral and fruity aromas, as well as a rich balanced taste in the palate.

Tasting notes: White – yellow colour, pear, apricot, flowers, citrus nose, excellent balance, crispy, fairly long finish.

Serving temperature: 9-11 oC

Best Food Matching: Seafood, dishes with white sauce, meat
Medals:
Concours International du vin-Thessalonique Greece 2003, 2005
– Maleatis White 2001 – Silver
– Maleatis White 2003 – Silver
Finger Lakes International Wine Competition 2004, 2008, 2009 New York
– Maleatis white 2003 – Bronze
– Maleatis white 2007 – Silver
– Maleatis white 2008 – Silver
Mundus vini 2004 Germany – Maleatis white 2003 – Silver
The Balkans International Wine Competition 2013 – Maleatis White 2012 – Bronze
Berlin Wine Trophy 2013“ Summer – Trophy “The international competition in the capitol city Berlin – Maleatis White 2012 – Silver medal