We produce Cuvée Rosé Karanika using the traditional method (Méthode Traditionnelle), which is similar to the Champagne method. This involves a secondary fermentation in the bottle to create the wine’s characteristic bubbles. We then let the wine mature on lees for a period, which enhances the wine’s depth and texture.

85% Sauvignon Blanc and 15% Mouchtaro compose an incredibly elegant rosé wine. Cold extraction for 10 hours at 8°C in an oxygen-free environment and then fermentation at a constant temperature of 19°C.

It is now drunk fresh at 10-12˚ C.

Goes great with seafood, sushi, salads and vegetable pies.

Drink it now, while it can be aged for 7-8 years.

Goes great with pasta and seafood dishes, ideal with oils such as stuffed.

A wine with a rich structure, refreshing acidity and rich fruit. Following the saignée method, with skin contact for just 35 minutes, 20% of the free-flowing must will ferment to give this intensely aromatic rosé wine. We then let it rest with its fine lees for 6 months.

You can drink it now at 12℃, but if you leave it for 2-3 years in the cellar, it will reward you with its complexity & evolution.

After cooling and cracking the Moschofilero grapes and only with the help of indigenous yeasts, the must ferments together with the skins in concrete tanks. The fermentation is followed by the stay on the lees for 3 months where we patiently wait for the wine to get clarified so that it can be bottled raw and unfiltered.

Reveals its character at 12˚C. Aging potential 3-5 years.

It goes perfectly with traditional Mediterranean dishes, pork with sauerkraut, grilled fish and seafood.

Handmade vintage. After the wine is fermented with the spontaneous native yeasts from the vineyard, it matures for 8 months in used French oak barrels together with the fine lees. At the end, it is bottled unfiltered, to preserve all its quality characteristics.

You can drink it now at 13-14˚ C. However, if you leave it for at least 2-3 years in the cellar, it will surely compensate you, while it can be aged up to 10 years!

It goes perfectly with seafood dishes, sushi but with the whole range of Mediterranean cuisine, such as baked vegetables, shoes and moussaka.

An exuberant wine of natural vinification, fermented in amphorae without the addition of sulphites, with its lees until the fermentation was over.

Drink it now at 10-12℃ or keep it for another 5-6 years.

Goes great with smoked meats and aged cheeses.

It comes from organic grapes of the Xinomavro variety, approximately 35-40 years old. The grapes were harvested at the beginning of September and followed by cryo-extraction at 12 degrees Celsius for 5 days together with the pips. The goal was to obtain the red color with as few aggressive tannins as possible. Then the stems were removed and the fermentation was completed in 17 days at a temperature of 18 degrees Celsius. The wine remained with its fine lees in a tank for 10 days and then it was placed in another tank where it began the secondary fermentation process. The secondary fermentation took about two months with the ultimate goal of creating carbon dioxide for the production of 6,000 bottles.

Drink it chilled at 6-8 C. +Combine it with muffins, delicious cakes, fresh fruit, but also dare lean juicy red meats.