Reds – Drunky Goat

Goumenissa

Maria Stavropoulou — Thu, 31 Oct 2024 09:29:15 +0000

Our relationship with the vineyard began at a very young age, and our love for it has grown alongside us.

With a fundamental principle of love and respect for the vine, we place particular emphasis on its cultivation. The cultivation method we have chosen is the same as that taught to us by our grandparents. Organic and subsequently biodynamic farming emerged because it philosophically aligned with us and our beliefs. Our interventions in the vineyard are minimal, and we provide daily care. Since 2002, we have been striving to achieve stress-free vines with healthy fruit. Essentially, we are companions to our vines with open eyes and ears, assisting them wherever there is a genuine need.

The grapes consist of 50% Xinomavro and 50% Negoska, cultivated at altitudes of 250-400 meters in sloped, clayey, and sandy-loam soils. The climate is semi-continental, with some snowfall during winter and warm summers. The microclimate of the vineyard is characterized by predominantly northern winds (Vardaris), almost no spring frosts, and low atmospheric humidity.We employ classic red alcoholic fermentation with indigenous yeasts and no addition of oenological materials (enzymes, proteins, etc.), under controlled temperature conditions. Each variety is vinified and aged separately: Negoska in French oak barrels and Xinomavro in American oak barrels, both with a capacity of 500 liters. The blend occurs after aging.

It pairs excellently with red fatty meats, game, pasta, cheeses, and dishes rich in spices. If you need any further assistance or modifications, feel free to ask!

Mavrotragano

Manos Katsarakis — Fri, 26 Jul 2024 17:41:58 +0000

Mavrotragano belongs to the Fine Selection series and is the freshest version of the variety.

It comes from privately owned young vineyards with an average age of 20 years. The vineyards are located within the winery’s estate and the pruning system is double Guyot, aiming for a constant and slow ripening of the fruit. Our vision is to highlight the fresh and elegant version of the variety.

Red vinification, with 24-hour pre-fermentation cryo-extraction. Fermentation at a constant temperature and extraction for a few weeks. Fermentation and malolactic fermentation is completed in the tank. The wine matures in French oak barrels and oak tanks for 14 months.

It is served at 16-18 °C and its aging potential is from 6-8 years.

It goes perfectly with mature cheeses, cured meats, a medium-rare prime steak and meat-based dishes with aromatic marinades. Dare it next to fish with red sauce or fresh grilled tuna!

Le Sang de la Pierre

Manos Katsarakis — Sat, 20 Jul 2024 13:52:41 +0000

Le Sang de la Pierre is a Single Vineyard Agiorgitiko from Traganes region. The name refers to the overripe vintage where the grape juice is congealed like blood and the soil of the vineyard which is 80% stony.

A Premium Agiorgitiko from a unique terroir of the Nemea region with stony soil. Overripe vintage and wild fermentation compose a wine with unique concentration, finesse and character. It matures for 12-16 months in 500lt French oak barrels.

Drink it now at 16℃, although it is best consumed after 5-8 years, even 15 for those with patience.

Goes greatly with dry aged meats, aged cheeses, cooked with red and fatty sauces.

Monopati

Manos Katsarakis — Sat, 20 Jul 2024 13:52:41 +0000

Monopati is a Premium Single Vineyard Agiorgitiko from Plakes area of Koutsi community. Vineyard of 10 acres, 45 years old, low yields (200-250kgr./acre). The name comes from the toponym of the area where the winery is located.

A concentrated wine with a perfect balance between alcohol, acidity and tannins, which is due to the phenolic ripeness of the grapes and the vinification method. Fermentation with native yeasts and maturation in 500lt French and American oak barrels.

Drink it at 16℃, ideally after 5 years and beyond 15 years for those who have patience.

Goes greatly with grilled meats, aged cheeses, cooked with red and fatty sauces.

Limnio

Manos Katsarakis — Fri, 21 Jun 2024 10:17:14 +0000

The oldest historically recorded Greek variety of wine that has been praised in their writings by Aristotle, Homer and Hesiod, is cultivated and ripens in the breeze of the Thracian sea in one of the oldest vineyards. The glorious Limnio bears on its label a character as unruly and free as the wine itself. The Aegagros or commonly known as the wild goat (capra aegagrus) is directly connected to the Greek tradition and fauna of the country.

Vinification is done by fermentation and long extraction (15-20 days) in temperature-controlled stainless steel tanks. The wine matures in 300l French oak barrels for six to eight months, including malolactic fermentation.

It is now comfortably drunk at 12℃, but you can keep it for 5-7 years in your cellar and taste its evolution.

Paired with slow-cooked wild boar, spicy sausages or a selection of cheeses.

Enstikto Red

Manos Katsarakis — Fri, 21 Jun 2024 10:17:14 +0000

Its name refers to the way in which its production began, some 20 years ago! We followed our “instinct” for minimal interventions and respect for nature and man, at a time when there was no particular sensitivity around biodynamic cultivation. Dry vineyards of biodynamic cultivation for 35 years, at an altitude of 400-450m with an eastern orientation and low yield per hectare.

Enstikto is a blend of Syrah and Kotsifali with aromas of red and black fruits, spices and tobacco. It matures for 12 months in new French oak barrels (225lt) and then remains for an additional 12 months in amphorae.

You can drink it now at 12-14℃ although it can easily remain in the bottle for 8-10 more years.

Pairs excellently with red stewed meats, with bold red salads, aged cheeses and grilled meats.

Mavroudi

Manos Katsarakis — Fri, 21 Jun 2024 10:17:14 +0000

The name of the wine is etymologically connected to the dark black color of the grapes from which it is produced.

The wild boar (Sus scrofa) is depicted on its label, an animal with a strong personality just like this particular wine. The wild boar is a protected species of the wider area of the Vistonida lagoon, connecting the vineyard of this particular variety to the Pig Forest that was once there.

The vinification is carried out by fermentation and a long extraction lasting 15-20 days in temperature-controlled stainless steel tanks. The maturation of the wine lasts 12 months in French oak barrels with a capacity of 225-300 liters, while during the maturation the malolactic fermentation also takes place.

Wonderfully accompanies beef, lamb, game (venison, venison), as well as mature and hard cheeses.

Lithos Red

Manos Katsarakis — Fri, 21 Jun 2024 10:17:07 +0000

After years of collaboration with the researcher-oenologist Epaminondas Tsoutsouras, we decided to build a small, experimental vineyard in my hometown, Tsekouri Souliou. Mavrothiriko is a relatively well-known variety in the Dodecanese, which deserves further study. Mavromubbouko was about to disappear and is a special variety. In order for the project to have substance, we also had to plant varieties that were already on the list of permitted varieties in the area and Merlot, we knew that it is very well established in the area.

Vinification is classic red in inox tanks.. We choose simplicity to understand the dynamics of the varieties, without our own intervention. Aging is for 8 to 10 months in Gallic oak barrels.

Drinks comfortably now at 16°C, and can age for at least 5 more years.

Goes great with grilled meats, Cretan meat pie, moussaka.

Mavrotragano – Lagotopos

Manos Katsarakis — Fri, 21 Jun 2024 10:17:07 +0000

The passion for experimentation, the planting of Mavrotraganos in the unique terroir of Drama gave birth to this wine!

De-strain without crushing, 10-day cold pre-fermentation cryo-extraction, classic red vinification under controlled temperature conditions and then aging in small French oak barrels for 12 months.

Drinks comfortably now at 18C, but you can forget about it for years in your cellar and enjoy its evolution for the next 20 years!

Goes great with fillet with red sauce, wild boar cooked with wine sauce, pork with plums.

Clos Stegasta – Mavrotragano

Manos Katsarakis — Fri, 21 Jun 2024 10:17:07 +0000

In the amazing Clos Stegasta vineyard, the magic of the place, the ferocity of the climate in the area, the stress to which our vines are subjected lead us to a production philosophy based on purity.

In Clos Stegasta Mavrotragano, with strong acidity and subtle aromas of red fruits, energy and freshness dominate, while the mouth has the sensation of saltiness and stone. The impression of the granitic landscape is characteristic.