Who we are
Our vineyards are positioned on the slopes of Kato Olympus at an altitude of 400-450 meters in the region Petrenio right across the village of Rapsani. They are configured in terraces, with northeast orientation which helps the sea breeze of the Aegean reach the vineyards. A small portion of the vineyards are in Nikaia Larisas really close to the winery.
Malagouzia-Asyrtiko:
This wine is made with grapes both from our vineyard in Rapsani and in Nikaia. It remains in contact with the skins pre fermentation for 14-16 hours. After we take only the freerun with gravity. The fermentation takes place in stainless steel tank at 14-16 °C. At the end we get a wine that is full bodied with a medium to high acidity which can accompany food like past, salads, fish or white meat but it can also be enjoyed by it self.
Chardonnay:
The grapes for this wine are all from our vineyard in Rapsani. We also leave it in contact with the skins pre fermentation for about 20 hours. Then we take the freerun with gravity and we ferment in stainless steel tank at 14-16 °C. Finally we let it in the tank with the fine lease for 2-3 weeks. The final product is a full bodied wine with a yellow gold color and medium acidity that is ideal to accompany fatty fish and white meats.
Rose:
This wine is produced from Xinomavro and Krasato grapes, two of the varieties of the PDO Rapsani. The contact with the skins lasts 10-12 hours in temperature of 6-8 °C so there will be no fermentation and then we take the freerun. The fermentation takes place in stainless steel tank at 14-16°C. You can enjoy this wine either by itself or to accompany cheese of light red pasta.
Cabernet/Xinomavro:
All of the grapes that are used for this wine are from our Rapsani vineyards. We usually harvest Xinomavro before it fully matures phenolicly so we don`t have very strong tannins. The maceration lasts 5 to 7 days after which we take only the free run and we let the fermentation finish in steel tanks. We leave 50-70% in medium toast barrels of 1st to 4th use for 12 months. The end wine is great for accompanying foods, especially red meats but also soft cheeses and cured meats. But thanks to the acidity of Xinomavro and the full body of Cabernet it can easily be enjoyed alone
Petrenio, PDO Rapsani:
It consists of three varieties: Xinomavro, Krasato and Stavroto. The two latter are local varieties found only near Rapsani. This is a wine that is being made only on years that have great grape quality. That is why there might be up to 9 years between the labels. The harvest is usually happening at late September or early October in order to have the phenolics of the grapes fully matured. The maceration lasts around 10 days which usually is when the fermentation stops. It then matures in oak barrels of second use at least for 12 months and then it ages in the bottle for 18 months. Due to the high consecration of Xinomavro in tannins it is suggested for this wine to be accompanied mainly with red meat like beef and strong cheeses. For the older harvests it is suggested to let it aerate first preferably in a decanter.
