Agiorgitiko – Drunky Goat

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.

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.

Nemea

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

We harvest the grapes from a mountainous area of Mount Kyllini. Vineyards from high altitude, gravelly soils, lower temperatures and large diurnal changes in temperature produce lower per acre yields, resulting in high quality grapes of the Agiorgitiko variety, with fine floral characteristics and high acidity.

The 15-day extraction of the grapes in concrete tanks without pump overs is followed by the 12-month aging of the wine in used large barrels.

Served at 14-16˚C. Possibility of aging for at least 5 years.

It goes perfectly with red meats with spicy grilled cheeses, pot roasts, and prosciutto pizza.