A full-bodied biodynamic red from old Mavroudi vines (> 50 years old). After 10 days of skin contact, it is wild fermented in stainless steel tanks, with mild temperature control. It has medium purple color and intense aromas of sour cherry, cherry, blackberry, strawberry jam and plum. Notes of clove, leather and chocolate complete the special set.
A handcrafted biodynamic white from old Savatiano vines (> 50 years old). Wild fermented in stainless steel tanks, stays at least seven months in its fine lees. It has pale lemon color and elegant aromas of bergamot, lemon, grapefruit, pear, quince, chamomile, citron and dough.In the mouth it has medium body, discreet acidity and oily texture. Lime, lemon, bergamot, unripe pineapple, pear, white flowers, grass and dough fill up the mouth in every sip.
What would Greek summer taste like? This blend of Roditis and Savatiano, gives us a flowery flavour profile accompanied with summer fruits on the palate. Wild yeast and the lowest intervention possible in the cellar, this wine represents the aromatic profile of Greek spring and the transition to summer.
A direct press gastronomic rosé from the Mavroudi variety. Wild yeast and the lowest intervention possible in the cellar, this wine is destined to go hand in hand with Greek summer cuisine, and especially the “fruits” of the Greek sea.
The first cold press of this October harvested extra virgin olive oil gives a distinctive flavor profile characterized by green almond, wild greens and artichoke. Our intention is to offer an early-harvest balanced evoo from Manaki varietal, with intense fruitiness, rich in beneficial antioxidants.
Carefully picked golden bunches are harvested in August and dried under the summer sun. Following a unique process, our raisins are the only Greek raisins produced in a solar tunnel dryer. This results into juicy, caramelized berries that are the perfect ingredient for your breakfast muesli, granola or salads and sweet breads.
Grape syrup is used across the Mediterranean as a sugar substitute made out of grape must. It has a caramelized grape flavor and a combination of sweetness and tart fruity notes. Rich with a slight fruity acidic twang, add it to dressings, drizzle over ice cream or use as a glaze. For extra fun, try it as a base for a sparkling drink or alcoholic cocktail.
A daily snack of mixed raw almonds with sultana raisins, a satisfying combination of balanced sweetness and earthy notes. They are excellent for snacking and as versatile ingredients for rich puddings, cakes and curries.
Every summer we pick the most fragrant flowers of Greek Oregano that are interplanted in our olive groves. Sprinkle this oregano over (Greek) salads and get an authentic essence of how Greek summer tastes like.
Wild Thyme, an integral part of the Mediterranean landscape, can be found blooming in our groves and vineyards. It is carefully collected, aiming to preserve biodiversity in our plots, and offered in small batches as a rejuvenating herbal tea or an ingredient for barbecue marinades.
A full-bodied biodynamic red from old Mavroudi vines (> 50 years old). After 10 days of skin contact, it is wild fermented in stainless steel tanks, with mild temperature control. It has medium purple color and intense aromas of sour cherry, cherry, blackberry, strawberry jam and plum. Notes of clove, leather and chocolate complete the special set.
A handcrafted biodynamic white from old Savatiano vines (> 50 years old). Wild fermented in stainless steel tanks, stays at least seven months in its fine lees. It has pale lemon color and elegant aromas of bergamot, lemon, grapefruit, pear, quince, chamomile, citron and dough.In the mouth it has medium body, discreet acidity and oily texture. Lime, lemon, bergamot, unripe pineapple, pear, white flowers, grass and dough fill up the mouth in every sip.
What would Greek summer taste like? This blend of Roditis and Savatiano, gives us a flowery flavour profile accompanied with summer fruits on the palate. Wild yeast and the lowest intervention possible in the cellar, this wine represents the aromatic profile of Greek spring and the transition to summer.
A direct press gastronomic rosé from the Mavroudi variety. Wild yeast and the lowest intervention possible in the cellar, this wine is destined to go hand in hand with Greek summer cuisine, and especially the “fruits” of the Greek sea.
The first cold press of this October harvested extra virgin olive oil gives a distinctive flavor profile characterized by green almond, wild greens and artichoke. Our intention is to offer an early-harvest balanced evoo from Manaki varietal, with intense fruitiness, rich in beneficial antioxidants.
Carefully picked golden bunches are harvested in August and dried under the summer sun. Following a unique process, our raisins are the only Greek raisins produced in a solar tunnel dryer. This results into juicy, caramelized berries that are the perfect ingredient for your breakfast muesli, granola or salads and sweet breads.
Grape syrup is used across the Mediterranean as a sugar substitute made out of grape must. It has a caramelized grape flavor and a combination of sweetness and tart fruity notes. Rich with a slight fruity acidic twang, add it to dressings, drizzle over ice cream or use as a glaze. For extra fun, try it as a base for a sparkling drink or alcoholic cocktail.
A daily snack of mixed raw almonds with sultana raisins, a satisfying combination of balanced sweetness and earthy notes. They are excellent for snacking and as versatile ingredients for rich puddings, cakes and curries.
Every summer we pick the most fragrant flowers of Greek Oregano that are interplanted in our olive groves. Sprinkle this oregano over (Greek) salads and get an authentic essence of how Greek summer tastes like.
Wild Thyme, an integral part of the Mediterranean landscape, can be found blooming in our groves and vineyards. It is carefully collected, aiming to preserve biodiversity in our plots, and offered in small batches as a rejuvenating herbal tea or an ingredient for barbecue marinades.
