Natural sparkling rosé from 100% Black Muscat. Whole grapes are gently pressed, and the wine is bottled about a month after the mid-to-late August harvest while still fermenting, keeping its natural CO₂ and fine lees. Red fruit and floral aromas.
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Natural sparkling (pétillant naturel) from 100% Xynisteri, bottled about a month after the mid-to-late September harvest while fermentation is still under way, so it keeps its natural CO₂ and fine lees. Citrus, stone fruit, floral notes, minerality and brioche.
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Sparkling dry white, sourced from Agios Ioannis (Pitsilia), 1200m elevation, organically farmed; bottled with residual sugar, disgorged, matured 1 month before release. ABV 12.9%. Aromas of grapefruit, blood orange, lemongrass, thyme. Pairs with oysters, salads, fruit platters. Serve 6-8°C.
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2021, traditional method sparkling made from a red grape. Bright golden colour, fine persistent bubbles and elegant mousse; aromas of unripe strawberry, pomegranate, brioche, toasted bread, roasted almond; dry, high acidity, creamy texture, pronounced minerality; medium-long clean mineral finish. Extra Brut, ABV 13.5%, minimum 30 months on lees, serve 8-10°C.
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2020, traditional method sparkling. Deep golden hue, refined persistent bubbles; layers of citrus, honey, brioche, roasted nuts; lively acidity, full body, long smooth finish (Brut, 6 g/l residual sugar). ABV 12%, minimum 30 months on lees. Serve 8-10°C. Gold Medal, Concours Mondial de Bruxelles.
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A wine produced from Xynisteri and Shiraz grapes. A fresh sparkling wine with high acidities and a bready, yeasty character. Traditional Champagne method, lees ageing/autolysis for 24 months, bottled under controlled atmosphere.
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A wine produced from Xynisteri grapes. A fresh sparkling wine with high acidities and a bready, yeasty character. Traditional Champagne method, lees ageing/autolysis for 24 months, bottled under controlled atmosphere.
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A sparkling wine made using the traditional Champagne method, with a second fermentation in the bottle, from the indigenous Xinisteri grape variety.
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A sparkling wine made exclusively from the local Xynisteri grape, produced using the traditional method with a second fermentation in the bottle and a minimum of 18 months aging on the yeast lees. Fine, persistent bubbles with aromas of fresh fruit and pastry, great creaminess, high finesse and a long, vibrant finish. Alcohol: 12% vol.
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