Dry red from 100% Maratheftiko, grown at 600 and 800 m on goblet-trained vines with Spourtiko planted among them for pollination. Hand-sorted, destemmed and gently pressed, 21 days maceration with pigeage, then 12 months in new French oak and bottled 18 months after harvest. Red and black fruit, florals and oak.
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Dry red from 100% Ofthalmo, an indigenous Cypriot variety, grown at 600 and 800 m on goblet-trained vines. Destemmed and gently pressed, fermented with pigeage, 18 days on the skins, then 12 months in French oak and bottled 18 months after harvest. Rich, complex and refined in structure.
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Dry red blend of Carignan (60%), Cinsault (30%) and Maratheftiko (10%) from the slopes of the Diarizos valley. Each vineyard is fermented separately in tank, then blended and matured four months on fine Xynisteri lees; bottled about six months after the late-August to early-September harvest. Red and black fruit with floral aromas.
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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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Medium-dry rosé from 100% Black Muscat grown on trellised bush vines in Nelion’s own Diarizos valley vineyards. Harvested mid-to-late August, about one hour of gentle maceration, fermentation stopped by cooling (about 6 g/l residual sugar), four months in stainless steel. Red fruit and floral aromas.
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Orange wine from 100% Xynisteri from a single vineyard planted in 1966. Destemmed and macerated on the skins for 11 days, spontaneous fermentation with indigenous yeasts, then seven months in oak barrels. Citrus, stone fruit, minerality, oak and tannin.
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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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Dry white from 100% Xynisteri grown on the slopes of the Diarizos valley. Each vineyard is vinified separately and the wines are then blended into the house style, matured five months on fine lees and bottled at the winery about six months after the mid-to-late September harvest.
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