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.

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.

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.

50% Mouchtaro, 50% Merlot. Aging for 12 months in barrique barrels (225L). A blend, not of a recipe, but of taste and experience.

Served at 15-17 degrees, after decanting for 45-60 minutes, in a glass that looks like a large tulip.

Pairs perfectly with stewed red meat, roast meat, beef carpaccio, meat pies.

Manual harvest, fermentation in open oak barrels with native yeasts and manual pigeage. Drainage for 20-25 days. Then, using a restored wine press, we separate the wine from the skins and let it rest for 12 months in 300 & 500 liter barrels.

It is served at 15-17 degrees, after decanting for at least an hour, in a glass that looks like a large tulip.

Pairs perfectly with pork and red meat.

Handmade vintage. The wine, after being fermented with the spontaneous indigenous yeasts from the vineyard, is aged for 24 months in second-hand oak barrels derived from their use in the wines of the Moschopolis series. Inside the barrel is added the lees of Assyrtikos. At the end, it is bottled unfiltered, to preserve all its quality characteristics.

You can drink it now at 17-19°C. But if you leave it for at least 5-7 years in the cellar it will compensate you, while it can be aged up to 15 years or more!

Pairs excellently with game, delicately flavored dishes and yellow aged cheeses.

The harvest usually takes place in mid-October. The grapes are partially destemmed, no crusher is used, the whole grapes are fermented in metal tanks with mild maceration. Aging takes place in 500 liter barrels of 2nd to 4th use for 12 months.

It is served relatively cool (14-16 degrees) and can age extremely well – more than a decade.

Accompanies white and red meats, pasta, while it is excellently combined with chocolate.

Limniona is one of the rare red varieties, which lead to wines with extract, concentration, acidity, aromas and taste, which do not tend to become thick and overly bodied and appeal to those looking for elegant and unusual red wines.

Classic red vinification with several days of post-fermentation extraction in open 300 LT barrels. Aging for 14 months in French oak barrels and at least 8 months in the bottle. Deep ruby color. Elegant nose with characteristic aromas of red fruits, freshness in the mouth with refreshing acidity, silky tannins and a long aftertaste.

You can drink it now at 16˚ C, but you can also keep it for at least 5 years in your cellar and taste its evolution.

It goes well with yellow cheeses, red meat dishes or dishes with spicy red sauces.

Single-varietal wine from the Avgoustiatis variety of the same name, with the harvest being made quite late. After pressing, the stems are left with the must for an extended period of time. Alcoholic fermentation takes place in a stainless steel tank and then the wine matures for 18 months in French oak barrels, while it remains for another 18 months in the bottle in an underground cellar.

You can drink it now at 18℃, but will pleasantly surprise you if you let it rest in your cellar.

Perfectly accompanies roasted meat with spices, ossobuco, cannelloni stuffed with bolognese, as well as spicy sausages.

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.