Harvest is done on the same day for both households. Assyrtiko and Gewurztraminer are vinified together at controlled temperatures, while part of the alcoholic fermentation and maturation/maturation takes place in oak barrels, where periodic stirring of the lees continues for 6 months.

Drinks now at 12C, but better to leave it for 2 to 3 years in the cellar, even 10!

Goes extremely well with avocado and prawns, oysters, grilled fish, lamb fricassee.

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.

Nykteri is a blend and consists of 90% Assyrtiko – 5% Athiri -5% Aidani. We receive only the forage and the fermentation takes place in large volume barrels with a small percentage of new wood. The wine is released from the barrels when it reaches the right balance and remains in the tank to homogenize. Total maturation for 16 months on lees and an additional 4 months in bottle.

It is served at 12-14°C and its aging potential exceeds 10 years.

It pairs perfectly with grilled salmon or pan-fried tuna and can stand up to dishes such as roast lamb and cooked duck. For vegetarians, try it with smoked eggplant salad and pita or pasta with tomato sauce and basil.

Our goal with the Single Vineyards series is to highlight the different expressions that the variety can take, per region of the island. For this reason, the winemaking approach we follow is mainly the same. We make small vinifications and use only small stainless tanks. In the case of Ftelos, it remains on the lees for a total of 2 years and then rests in the bottle for at least 1 year.

It is served at 11-13 °C after bottling and its aging potential exceeds 10 years.

Thanks to its delicate dimension, it is ideally combined with scallops, mussels steamed with yolk, dolmades stuffed with anchovies and salmon in a pistachio crust.

Handmade vintage. The wine, after fermenting with the spontaneous native yeasts from the vineyard, is fermented and matured for 6 months in new and second-hand 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 definitely compensate you, while it can be aged up to 10 years!

Goes great with fatty large fish on the grill or in the oven. But it can accompany goat, white meats, but also pasta with intense, fatty white sauces.

Pre-fermentation extraction 48 hours before the press with controlled alcoholic fermentation at 13°C. At the end of the alcoholic fermentation we have a 6-month maturation with the fine lees and bottling towards the end of April-May of the following vintage year.

Enjoy it at 10-12° C.

Combine it with grilled fish, seafood risotto and grilled white meats.

Its name was inspired by the 34 continuous centuries of viticulture on the island. It comes from vines with an average age of 100 years from the areas of Pyrgos, Megalochori, Exo Gonia, Fira and Akrotiri. Grapes are carefully selected from each region with the aim of highlighting the expressiveness of the variety.

It comes from 100% Assyrtiko. During the winemaking process we use stainless steel tanks, clay tanks, cement and a small percentage of about 10% goes through a 3rd and 4th use barrel. The total stay with the lees is 12 months.

It is served at 10-12 °C and the its aging potential exceeds 8 years.

It pairs perfectly with prime grilled fish, shellfish, Asian dishes and even lamb or white meat with aromatic herbs.