Malagouzia in Anthesis

HARVEST & VINEYARDS
100% hand-picked, organic & dry-farmed Malagouzia grapes from Mavrokopa & Dessi (Waterways) vineyards, PGI Serres. The grapes were harvested in the last week of August at optimal maturity, showing great ripe flavours whilst still retaining aromatics and fresh acidity levels.

WINEMAKING

At the winery the fruit is destemmed and crushed to maximise skin contact maceration on its way into the press. The crushed grapes are fully pressed to a stainless-steel tank, the cloudy juice is stirred and chilled for 4 hours to extract even more flavour from the grape solids (juice lees). After 48 hours of settling, the clean juice is portioned off to another tank for fermentation. Selected yeast strains were used to promote texture and enhance aromatics. After fermentation, the wine is kept in a full tank with its fine lees and stirred weekly for 8 months, further developing texture.

FINAL THOUGHTS FROM THE WINEMAKERS
Fragrant fig tree leaf, lychee and ripe peach dominate the nose, whilst juicy red pear and more peach

Koiniariko in Anthesis

HARVEST & VINEYARDS
100% hand-picked, organic & dry-farmed Koiniariko grapes
from the Dessi (Waterways) vineyard, PGI Serres. These vines are more than 20 years old, and the grapes were harvested in the last week of September as this variety ripens very late.

WINEMAKING
The fruit was destemmed into an ‘open top’ style fermenter, then cold soaked for 5 days before undergoing ‘spontaneous/wild fermentation’. During fermentation, the grapes are plunged gently by hand twice daily. After fermenta-
tion, the wine stayed in contact with the grape skins for two weeks to extract more tannin. The new wine is then drained to French oak barriques (33% new), where it was left to age for 10 months. Only the best barriques make it into the final blend!

FINAL THOUGHTS FROM THE WINEMAKERS
Intriguing notes of sweet spices cracked pepper and wild strawberries dominate the nose, whilst elegant tannins and black cherries make for a medium-bodied red wine show-casing ‘terroir’.

PET NAT White

HARVEST & VINEYARDS

100% hand-picked, organic & dry-farmed Moscato d’ Alexandri grapes from the Dessi (Waterways) vineyard. These vines are over 20 years old, and every year without fail, these are the first grapes to be picked, mid to late August.

WINEMAKING
The grapes were crushed and destemmed, then left to soak in the press for 2-3 hours to maximise the extraction of flavour and aromatic compounds from the skins. The juice is chilled and left to settle for 48 hours before only the super clear portion is transferred off to another temperature-controlled tank. A selected strain of Champagne yeast is used to ferment the juice sugars down to a magic number; at this stage, the juice is bottled under a ‘crown cap seal’ and left to finish fermentation in bottle – this creates those lovely bubbles!

FINAL THOUGHTS FROM THE WINEMAKERS

Mango, pineapple, lychee & more, this is ripe naturally sparkling Moscato at its best! After 10 months of bottle ageing in a dark cellar, now the palate is developing.

PET NAT Roditis

HARVEST & VINEYARDS
100% hand-picked, organic & dry-farmed Roditis grapes from the Dessi (Waterways) vineyard & the winery vineyard. These vines are over 20 years old, and every year without fail, these are the last white grapes to be picked at the end of September.

WINEMAKING
The grapes were crushed and destemmed, then left to soak in the press for 2-3 hours to maximise the extraction of flavour, aromatic compounds, and colour from the skins. The juice is chilled and left to settle for 48 hours before only the super clear portion is transferred off to another temperature-controlled tank. A selected strain of Champagne yeast is used to ferment the juice sugars down to a magic number, at which stage the juice is bottled under a ‘crown cap seal’ and left to finish fermentation in bottle – this creates those lovely bubbles!

FINAL THOUGHTS FROM THE WINEMAKERS
Lemon tart, brioche, citrus with an interesting salty finish – goes down well anywhere! 

PET NAT Rosé

HARVEST & VINEYARDS
100% hand-picked, organic & dry-farmed Agiorgitiko grapes from the Mavrokopa vineyard. These vines are 10 years old; the grapes were hand-harvested in the last week of August. The quality of the fruit produced by established vines was exceptional!

WINEMAKING
The grapes were crushed and destemmed, then left to soak in the press for 2-3 hours to maximize the extraction of flavor, aromatic compounds, and color from the skins. The juice is chilled and left to settle for 48 hours before only the super clear portion is transferred off to another temperature-controlled tank. A selected strain of Champagne yeast is used to ferment the juice sugars down to a magic number, at which stage the juice is bottled under a ‘crown cap seal’ and left to finish fermentation in bottle – this creates those lovely bubbles!

FINAL THOUGHTS FROM THE WINEMAKERS
Watermelon, fruit salad with strawberries and cream!