100% Malagouzia from grapes grown at an altitude of 350 meters and on sloping, clay and loamy soils. Biodynamic cultivation, fermentation with indigenous yeasts, staying with the lees for 30 days, maturing for 18 months in old oak barrels, no filtering and no addition of sulphite (only those produced naturally by the alcoholic fermentation process).

Drink it now at 10-12℃, although it ages easily for 4-5 years.

Accompanies perfectly shellfish, Asian cuisine, shrimps with spicy sauces, Indian and Thai cuisine, as well as traditional dishes of Greek and Mediterranean cuisine.

Due to the nature of its rind, Rozaki is one of the most difficult grapes to vinify both from the pressing of the rind and the extraction of the juice as well as the alcoholic fermentation and the clarification and stabilization process of the wine. The vinification is done in a gentle way without the addition of yeasts and other oenological materials as well as with delicate manipulations in order not to alter the quality characteristics of the variety. Then, the wine remains in stainless steel tanks for 6 to 8 months with selected lees.

It is drunk now at 8-10℃, but you can keep it for 3-5 years in your cellar and taste its evolution.

Accompanies perfectly meats with white sauces, pasta with cream and fish fillets with butter sauce.

It is considered to be one of the varieties that participated in the preparation of the Cretan Malvazia wine. Of the approximately 5,000 acres that were cultivated in the prefecture of Heraklion in the 50s to 70s, today only 20 acres are cultivated.

It goes perfectly with white meats, pasta au gratin, but also many exotic recipes that contain curry or turmeric.

A unique white wine that stands out for its vivacity and oiliness, with explosive aromas of herbs, ripe & dried exotic fruits as well as notes of green fruits. Extremely rich in body, perfectly balanced with aromas of citrus, white flowers and notes of brioche. Traditional white vinification, with fermentation at low temperatures and aging for at least 6 months on the fine lees with batonnage, with 1/3 maturing in acacia barrels and the rest in small stainless tanks.

It is enjoyed at 9-10° C, but you can leave it in your cellar for at least 2-3 years and taste its evolution.

It goes perfectly with everything from fish to meat. It is harmoniously combined with milk veal, brisket, poultry, risotto with vegetables or saffron, carbonara, lemony goat or fricassee.

Grapes are picked by hand and carried in small baskets. Classic white vinification. Fermentation in stainless steel tanks and aging for 2 months in tank. It matures on fine lees for 4 months.

It is now comfortably drunk at 8℃, but you can keep it for 2-3 years in your cellar and taste its evolution.

Pairs beautifully with shellfish and seafood, light vegetable tarts, grilled dishes and tempura.

A special white vinification technique is used to highlight the characteristics of the variety and the unique terroir of the area. The grapes are processed cold followed by a short cryo-extraction and then a minimally intrusive fermentation.

Drink it now at 8-10°C, although we highly recommend to leave it for 2-3 years in your cellar.

It goes perfectly with fish and seafood dishes of Greek cuisine, white meat, soft cheeses and grilled vegetables.

Consists of 70% Moschoudi and 30% Assyrtiko, manual harvest. Fermentation in stainless steel tanks with native yeasts at a controlled temperature of 16-17 degrees.

Fresh it is particularly fruity and floral, but with aging (up to 15 years) it acquires a more complex, botanical character.

It goes perfectly with grilled fish, but also with pasta with intense, fatty sauces.

A fruity but also floral wine with intense aromas of jasmine, rose, white fruits, ginger and chamomile.

Ideally consumed the year it is bottled, at 10-12℃.

Goes great with fruit (especially melon), fresh white cheeses and fatty fish (sea bream, salmon, etc.).

The harvest is manual and takes place on September 10, while the fermentation takes place with native yeasts in a 500-liter barrel.

Fresh it is particularly fruity and floral, but it can age for 5-10 years.

Goes great with fish and grilled or stewed white meats.

A wine with full body, creamy texture, balanced acidity and minerality. It matures in 500lt oak barrels for 9 months and then it is transferred to 1200lt vats where it remains for 3-4 months.

Drink it now at 10-12℃,or leave it for 5-7 years in the cellar – maybe more.

Pairs perfectly with aged cheeses, white meats, pasta with intense and slightly fatty sauces.