A.Karamolegos Vinsanto Sweet WineVinsanto PDO Santorini Variety: Assyrtiko 85% with 15% Aidani The grapes are left to sun-dry in a traditional way for 9 to 14 days under the hot sun of Santorini in order to evaporate the juice losing their weight and concentrate their amount of sugar, acidity levels and flavors. Maturation takes place in old French oak barrels of 225lt and 500lt for at least 7 years Dense and complex aromas of dried fruits, chocolate, caramel, espresso coffee and nuts. Exuberant and complex lingering finish. This mahogany colored wine-elixir concentrates all the special traits of Santorini’s unique terroir. Ageing potential: 10+ years after bottling Served as an aperitif or desert wine, ideal with fresh fruit, soft and hard smoked cheeses, fresh fruit, crème brule, vanilla ice cream, , or a fine cigar. Serve chilled at 7-10°C.
Gavalas Mavrotragano Dry Red WineGavalas Mavrotragano is produced by the indigenous varietal Mavrotragano, known for its deep-red and crunchy berries, with one year of aging in French and American oak barrels. The varietal Mavrotragano was under extinction but thanks to the loyalty of the local wine producers to indigenous varietals, today is one of the most talked red varietals of the island. (Mavro)Black ... (tragano) crisp ... is a wine with intense deep red color and 'crisp' acidity. Concentrated aromas of red fruits (sour cherries, blackberries) and tobacco. Rich, dense full-body, spicy with ageing potential. Velvety tannins and long, metallic after taste. It accompanies red meats, game and red spicy sauces. The production is strictly limited.
Gavalas Nykteri Dry White WineGavalas Nykteri Protected Designation Of Origin SANTORINI Dry White Wine Nykteri is the traditional white wine of Santorini, which is produced from extra matured Assyrtiko grapes. Its designation comes from its traditional wine-making, as in the past the harvest took place during the day and the stomping of the grapes during the night. It is characterized by high alcohol (more than 14%), remaining sugars and long aging in oak barrels. Its colour is gold and its nose of pear and jasmine. It is full-bodied and it can be aged for at least 7-8 years. Perfectly paired with grilled and white meat, grilled squid, intense spicy flavors and fatty fish. Best served at 12-14oC.
Gavalas-Vinsanto Sweet WineGavalas Vinsanto PROTECTED DESIGNATION OF ORIGIN Naturally Sweet Wine from Sundried Grapes Naturally Sweet Wine from Sundried Grapes.Vinsanto is the mythical nectar of Santorini, produced from the native grape varieties of Assyrtiko, Athiri and Aidani. When the grapes reach the desired degree of maturation (14-15 Be) they are carefully picked and are sun-dried on terraces for approximately 10-15 days. The small quantity of juice which is produced has a high content of sugar- 10 kgs of grapes produce 1 kg of Vinsanto wine. The fermentation continues almost until Christmas. This wine fills the chalices of the orthodox churches, used for the Holy Communion. It canbe best enjoyed chilled at 6-8oC, as a dessert wine. Vinsanto is bottled in limited quantities.
Santo grande reserve Dry White WineProtected Designation of Origin Santorini Fermented 12 months,in oak barrels, 12 months in bottle This wine features a golden color and a huge bouquet of dried nuts, honey, white flowers, tea, vanilla and toast. Flavors of lemon, citrus fruits, salt and smoked wood flow over onto the taste buds where Assyrtiko’s telltale crystalline/saline acidity carries the long finale.A great pairing for oily fish, or grilled white meat served with creamy sauces.
Santo Sparkling White Sparkling WineSparkling white wine Brut, 100% Assyrtiko variety, from Santorini SANTO Sparkling Wine is the first bubbly version of Assyrtiko grapes launched by a winery of Santorini. Crystal-clear, with pale yellow-green color, elegant though persistent bubbles and high pressure. The nose is expressive with white-peach notes, honey and hints of honeycomb. Round and balanced on the palate, with refreshing acidity that provides freshness and pleasant character, leading towards a long finish You could enjoy it at the beginning as aperitif or after the main course next to a plateau of mature yellow cheeses or white fish and sushi-based dishes or alternatively chicken with creamy sauces.
Vassaltis Nassitis Dry White WineStill dry, variety Athiri, Aidani, Assyrtiko 13% Alcohol, Light yellowish bright color and nose with gentle fruity aromas like ripe citrus notes, white flowers, tea leaves and fresh almond. Aromas: apricot, pineapple, mango,peach, daisy, minerality, chrysanthemum. Raciness on the palate due to good acidity, well structured with fruity aftertaste. Drink 1 to 3 years. Cooking style: Appetizers, spinach pies, creamed peas (fava -typical dish from Santorini), fried fishes, green salads and white cheeses. Serve Temp 10-12 ° C
Vassaltis Santorini Assyrtiko Dry White WineDry White Wine, PDO Santorini Grapes: 100% Assyrtiko Typical, white wine vinification techniques, in stainless steel tanks, under controlled temperature. The wine remains on its lees for 6 months, in the tank. Tasting notes: Nice acidity, minerality, round, full bodied, creamy, peach, tropical fruits, citrus, long after-taste. Cooking style: Sea-food, salads, white meat and light sauces, at 10 - 11° C.
Boutari Merlot Dry Red WineRed, dry PGI Imathia variety Merlot 12 months in oak barrels aeging potential: 10-12 years Impressive deep red colour and intense aroma of red fruit, dominated by strawberry, blackberry and sweet spices, such as vanilla and cinnamon. Very good structure, balance, fatty and excellent aftertaste. Food pairing Red meats accompanied with sweet vegetables, pasta with sweet sauces, meat pies, yellow cheeses. Served at 16-18 °C.
Boutari Vinsanto 12y Sweet WineVariery: 80% Assyrtiko and 20% Aidani PDO Santorini All grapes were selected from specific vineyards and hand-picked relatively late during harvest. The grapes were then traditionally layed out in the sun for 15 days in order to achieve the required amount of sugar level and pH. Ageing in oak barrels begins for the next 12 years until it was bottled. Α naturally sweet desert wine from sun dried grapes that has a beautiful amber color with a dark brown hue. Intoxicating aromas of thyme honey, dried raisins and fig as well as coffee beans. A velvet and rich mouthfeel with a warm and long aftertaste. Served as an aperitif or desert wine, ideal with soft and hard smoked cheeses, fresh fruit, vanilla ice cream, crème brule, or a fine cigar. Serve chilled at 7-10°C.
Santo Vinsanto Sweet WinePDO Santorini Naturally sweet white wine from sun dried grapes Varieties 85% Assyrtiko, 15% Aidani The grapes are spread on terraces under the sun for 6 – 8 days before pressing, fermentation in stainless steel tanks Aging: 3 years in oak barrels This classic dessert wine bears a deep orange-red color with brown tints. The nose is complex, ranging from sweet spices like cinnamon and cloves towards dried fruits such as apricots and raisins. Prolonged maturation of three years in oak barrels, delivers a mellow, velvety character, while balances the kicking acidity and reveals notes of honey and lemon. Long ageing potential. Serving alone as an aperitif or enjoy with light desserts made of cream with dried nuts or sweet spices.
Canava Roussos Caldera Dry Red WineVarieties: Mantilaria, Assyrtiko Soil: The vineyards are traditionally grown in terraces on the sandy and volcanic soil of the island. Microclimate: Mediterranean, with intense sunshine and high humidity during the night, low rainfall and high maturity of the grapes. Vinification: Classic red wine vinification and aging 1 year in oak barrels Average production in bottles: 12,000 Almost black color, fragrantly complex, combines aromas of ripe fruit with smoky notes and spices. Body robust, rich tannins, intense aftertaste of long duration Alcoholic strength: 12,5% vol Serving temperature: 18 -20 o C
Sigalas Mm red Dry Red WineDry Red Wine P.G.I Mavrotragano 60%- Mandilaria 40%
Boutari cabernet sauvignon Dry Red WineRed, dry PDO Naoussa Variety:100% Xinomavro A modern wine that ages well, thus fulfilling the conditions of a “selected” wine – a term that perfectly expresses the multi-dynamic local variety and ideally complements the Xinomavro family. AGEING: 3 years (from which 1 year in oak barrels+1 year in bottle) Deep red colour with chestnut colored tints. Complex bouquet, with prevailing aromas of dried fruit, like tomato and fig. Further examination will reveal notes of wood and olive. A robust wine with a rich body, which maintains an insistent but calm aggression, due to its tannins. Aromatic game dishes with spicy sauces and roasted meats. It also blends well with yellow cheeses. Served at 16-18 °C.
BOUTARI LEGACY 1879 Dry Red Wine1879 Boutari Legacy Red, dry-PDO Naousa Variety:100% Xinomavro The wine was named 1879 in honor of the year that the company was established in Naousa by John Boutari. 15 years old. Deep red colour. Intense complexity with primary aromas of red berries, dried fig, tomato juice. Secondary aromas from intense ageing consist of vanilla, plum, roasted nuts and a taint of cigar box. Full bodied, with pleasant acidity. Very soft tannins provide a soft mouthfeel, rich in density with a long, warm finish with an aftertaste of cocoa and red fruit.Serving Temperature 16-18C Food Pairing: Red meat, game, pasta with creamy sauce, cheese platters.
A.Karamolegos Terra Nera Rose Dry Rose WineTerra Nera Rose P.G.I. Cyclades 80% Mandilaria and 20% Assyrtiko Fruit-forward intense nose with red fruit aromas such as strawberries, cherries. Peppery and hints of blossom in second plan. The palate is quite rich, well balanced characterized by refreshing levels of crispy acidity and depth. Ageing potential: Up to 2 years Serving and food pairing: Served at 8-10°C becoming a delicious match with the Greek dishes like green beans with tomato sauce, briam, crumbled eggs with tomato, the local fried tomato-balls of Santorini and pasta with red sauce or vegetables. One of the most food-friendly style wine, ideal for an everyday table.
Nomikos Canava 50-50 Dry White WineCanava Petros M. Nomikos Grapes Savatiano, Assyrtiko (50-50) Fresh, crisp, mineral, dry white from Santorini with strong green apple and citric notes and some dry herbs. Short, dry finish. Light wine with lemon aromas and medium acidity. An intersting experiment from this small winery: blending Savatiano a typical Athenian variety with Assyrtiko from Santorini. Served at 10-12°C.
Boutari Syrah Dry Red WineRed, dry PGI Imathia variety Merlot 12 months in oak barrels aeging potential: 10-12 years Impressive deep red colour and intense aroma of red fruit, dominated by strawberry, blackberry and sweet spices, such as vanilla and cinnamon. Very good structure, balance, fatty and excellent aftertaste. Food pairing Red meats accompanied with sweet vegetables, pasta with sweet sauces, meat pies, yellow cheeses. Served at 16-18 °C.
Sigalas Ean rosé Dry Rose WineEan dry rosé wine.PGI. Kyklades variety: 100% Mavrotragano Aromas of red fruit and flowers can be dinstinquished. Soft tannins and long-tasting aftertaste.Full body and sweetness. Rich mouth with refreshing acidity. To be drunk fresh. Serving Suggestions: Fried fish, white meat, fruit salad and is an exquisite choice also as an aperitif. Served at 9-12° C.
Canava Roussos Santorini Dry White WineSince 1836 we have been devoted to the coited vines of this wild land. Blessed with the fresh, cool winds of the Aegean and the volcanic ash, we have extracted the essence of the vines, which we proudly offer you to taste. Combined perfectly with seafood and fish.
Vassaltis barrel Dry White WineVassaltis Vineyards dry white Variety Assyrtiko PDO Santorini The fermentation began in stainless steel tanks and then transferred to 100% new French oak barrels of 500 liters. On the nose we fruity and floral aromas combined with vanilla and smoked aromas.Extremely fine sense of the barrel in the nose, which enables the variety and terroir to star. This Santorini has a full-bodied and creamy texture. Oral fruity aromas, high acidity, minerality, smoked aromas honey and butter aftertaste. It presents a long aging potential. Exemplary balance between variety and barrel. Mildly spiced dishes, sea food and grilled fish. Serving Temperature 09 °C|10 °C
Vassaltis Vassanos Dry Red WineWine had a deep ruby colour and quite a strong alcohol nose with hints of red berries, fresh and soft fruity Very particular aromas, tannin finish... Very good structure, balance, fatty and excellent aftertaste. Food pairing Red meats accompanied with sweet vegetables, pasta with sweet sauces, meat pies, yellow cheeses. Served at 16-18 °C.
Theopetra Estate Meteora Dry Rose WineTheopetra Estate Meteora PGI dry rose variety Limiona Syrah Prefermentative maceration and alcoholic fermentation at low temperatures give the wine an intense rosy color, intense fruity aromas of strawberry and raspberry and sweet aromas of blackcurrant jam, caramel and vanilla.On the palate, the wine is soft and round with balanced acidity, intense flavors of fresh red fruit and herbal minty finish. Ideally combined with pasta dishes with white or rose sauce, chicken and soft cheeses, fruit salads and desserts with chocolate and red fruits. It can be pleasantly consumed on its own as an aperitif. Served at 11-12°C.
Koutsogiannopoulos Five Dry Red WineA dry red wine made from the fine indigenous variety of 'Mantilaria,This wine, after the family vineyard where the grapes are grown. The wine is aged in oak barrels for 5 years thus acquiring an exceptional oak aroma,and of mature fruits ruby colour and a velvety, soft taste, .Best enjoyed with Hunt meat red sauces and spicy delicacies. Recommended serving at 16-18ºC.
Nomikos Canava Assyrtiko Dry White WineProtected Designation of Origin (PDO) Santorini,Dry white wine,100% Assyrtiko. This wine is a classic benchmark of the variety and its homeland. A vibrant aromatic cocktail of sea-breeze freshness and citrus fruits with honeyed undertones. Bonedry, brightly acidic with a textural mineral smokiness and a food-begging finish. Food and wine: An ideal partner for fish and seafood dishes. Combined perfectly with seafood and fish.