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.

Retsina is the best-known traditional wine that has been produced continuously since ancient times until today. Pre-fermentation extraction and fermentation at controlled temperatures. Addition of resin from pines of Kouvaras area and removal at the end of the wine fermentation. A wine with intense aromas of pine, mint and forest, but at the same time with aromas of grapes such as pear, lemon blossom and peach.

You can drink it now at 9-11 degrees, although it ages very beautifully, assimilating further more the aromas of the resin with the aromas of the grape.

It goes perfectly with all the traditional dishes of Greek cuisine, with small fried fish, intense flavors, and even Asian cuisine.

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.

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 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.).

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.

Verdea Solomou is created from the combination of three varieties, Skiadopoulos, Pavlos and Gustolidi. Each variety is vinified separately, while the Gustolidi variety is pre-fermented and cryo-extracted. After the completion of the alcoholic fermentations, the new wine remains on the fine lees for 3 months.

You can drink it now at 10-12℃, while if you keep it you will see its evolution over time.

Perfectly accompanies fish, seafood, pasta with white fatty sauce, but also spicy cheeses.

A balanced white wine with a yellow-green color, oily flavour, with balanced acidity. Classic vinification in inox tanks and ageing with its lees for 5 months. Able to age in the bottle for at least 5 years, as it develops more intense minerality and honey.

Drink it now at 8-10˚ C, while you can comfortably keep it for 2 to 5 years in your cellar and taste its evolution.

A “round” white wine with flexible character and intensity. Characteristic aroma of ripe quince, as befits the name of the variety, and pleasant notes of white flowers and citrus fruits. Late harvest, vinification in inox tanks and maturation for 5 months on its lees.

You can enjoy it now at 8-10˚ C, while you can easily keep it for 2 to 4 years in your cellar and taste its evolution.

Perfectly accompanies poultry, white salty cheeses and fatty fish.