An elegant sparkling wine with light lemon-green color and fine bubbles with intensity and persistence over time. Aromas of citrus flowers and honey, with a touch of brioche and rose notes. The mouthfeel is characterized by notes of yeast and baked toast complemented by crispy acidity.

Vinification:
Early harvest is used to produce the base wine. After cooling, the grapes are pressed whole-clustered. The must is transferred into stainless-steel tanks where it is fermented in low temperatures. The traditional method “champenoise” is used by forcing a second fermentation in the bottle. The wine stays on its lees for 9-12 months before the disgorgement.

Ripe red fruit aromas dominate the nose with a complementary sensation of vanilla provided by the use of oak barrels. It has a round and charming fruity flavors with long aftertaste. Its excellent tannic structure usually allows its further aging for another 5 to 7 years.

Vinification:
Classic red vinification with skin contact for 10-15 days. The wine then is racked to French oak barrels of 2nd and 3rd use, where it remains for maturation for about 10 months.

Wine with exuberant aromas of white flowers, citrus fruit and orange blossom with pronounced intensity. It is characterized by its rich body in balance with its high acidity. It can be further aged for 3 to 5 years. Ideal food combination: White meat and cooked fish with acid and spicy sauces.

Vinification:
Modern vinification with cold-soak for a few hours at 10°C preceding fermentation. One third of the must is put into stainless steel tanks, another fraction into amphorae and the rest into large oak tanks (known also as “foudres”) where the fermentation is carried out and completed. The wine stays in contact with its fine lees for about 4 months of aging.

Wine with excellent freshness and high acidity. Delicate flavors of high intensity, mainly of citrus fruits and lemons. They are complemented by the characteristic rose and lucoum aromas of Moschofilero. Clean mouthfeel with a strong aftertaste. Ideal food combination: Stuffed grape leaves in egg-lemon sauce (“dolmas”), tuna tataki, noodles with sweet and sour sauce, green salads and sushi.

Vinification:
Modern technological vinification with cold soak at 10°C for 8 hours. Fermentation takes place at low temperatures. The wine stays for a limited time in stainless- steel tanks for a brief contact with the fine lees.