Malagouzia - Sauvignon blanc
Dry White Wine, Malagouzia 50%, Sauvignon Blanc 50%
Light greenish colour. Delicate aromas of exotic fruits. Fine fruity and fresh, cool, gentle, taste full of flavour. Best served at 9°C-11°C
Serving Suggestions: dishes with vegetables, tarts, risotto, soft cheese and fruit desserts.
Dry White Wine, Athiri 50%, Asyrtiko 50%
Light yellow – tan colour. Fresh, distinctive, floral aromas of the varieties and the fermentation. Fresh, cool, delicate taste. Best served at 9°C-11°C
Serving Suggestions: dishes with fish or shellfish with white sauce, alternatively plateau with cheese
Dry White Wine ,Chardonnay 100%. Fermentation and ageing in oak barrels for four (6) months.
Light golden colour. Fresh rich, delicate and spicy aromas. Discreet presence of wood. Fresh, rich, oily and cool balanced flavour. Best served at 10°C-13°C
Serving Suggestions: pasta dishes and sauces eccentric, fatty smoked fish, seafood cooked without tomatoes, poultry.
Dry Rose Wine, Grenache Rouge 60% Syrah 40%
Shiny, normal tension rose colour. Fresh distinctive fruity and floral aromas. Cool, soft fresh, peppery in the mouth. Best served at 10°C-12°C
Serving Suggestions: cooked dishes of the summer with light red sauce, spaghetti with seafood and fresh tomato.
Dry Red Wine, Merlot 100%
Deep ruby red colour. Complex aroma of ripe red fruit and spices. Rich and velvety mouthfeel with ripe tannins. Intense fruity, long lasting aftertaste. Best served at 16°C-18°C
Serving Suggestions: slightly sour meat dishes, also a mainstay of the enjoyment of many dishes with mushrooms and obviously vital companion neat mushrooms grilled or cooked in any other way.
Dry Red Wine, Syrah 100%
Deep ruby red, blood colour. Delicate bouquet, characteristic of the variety and the good maturity. Velvety in the mouth, warm and rich with the varietal characteristics well tied with the elements of ageing. Best served at 16°C-18°C
Serving Suggestions: game, meat with rich sauces, soft cheeses and yellow sprinkles.