Occasion: BBQ and Game Night

Ruby red color with long lasting legs.

Complex “nose” consisting of ripe red fruits, as well as warm aromas from French oak.

Causes saliva secretion. Rich & warm taste with soft tannins, & flavors of wild cherry and black mulberry during its tasting peak. Soft & long-lasting aftertaste.

Food pairings: High fat and spicy yellow cheeses, bbq and grilled boar or lamb with roasted potatoes with rosemary and thyme. Red spicy sauces with entrecote and bon fillet.
Best served at 16-18°C.

Occasion: Party Wine

Opaque, natural red-brown color with orange highlights, and long-lasting legs.

Fruity and complex “nose” of forest fruits and herbs; dominant aromas of watermelon, milk caramel, rose, and herbs.

Unexpected and surprising taste of white pepper, dried fruits, and Ikarian brushwood. Its full body balances perfectly with its cooling acidity and its high minerality.

Light dishes, as well as seafood cooked in red sauces.
Traditional Greek and Asian cuisine with sweet and sour tastes.
Best served at 10-12°C in the summer and 16°C in the winter.

Occasion: Party Wine

Slightly cloudy with long lasting legs due to its unusually high alcohol content (13.5 vol%).

A sweet sensation with predominant aromas of white mushrooms and stone fruits.

Its saltiness, sweet aftertaste, and high acidity perfectly balance out the aromas of quince and buttermilk caramel.

Oven-baked lamb with potatoes, lemon, and rosemary, grilled fish, sea fruits and oysters, high-fat yellow cheeses, pasta with white sauce, as well as fillets of white meats.

Occasion: Dinner for Two

Cloudy with a bright gold color.

Smoky, grapefruit, and earthy scents (such as first rain and wet granite), and mushrooms.

A pure terroir wine; very complex, rich in minerals, with an evolving taste, and a unique flavor. Hints of wild herbs, tobacco, citrus fruits, and a wet granite finish.

Mollusks, seashells, oysters, clams and grilled medium or high-fat fish. Smoked and camembert cheeses, as well as wild vegetables with lemon.
Best served at 10-12°C.

Occasion: Meeting with Friends

Opaque, natural red-brown color with orange highlights, and long-lasting legs.

Ripe forest fruits such as cherry, lychee, and blackberry in spoon sweet.

Flavors of sour cherry and wild cherry dominate; intense minerality, with a wet granite finish.

Sweet & sour dishes, meats with wild greens, rabbit stew and some traditional dishes such as Giouvetsi (baked meat with pasta), Gemista (stuffed peppers & tomatoes) Dolma, Soufiko, and Magirio.

Occasion: Family Gathering

Bright gold color with silver highlights.

Rich aromas of stone and tropical fruits; anama honey, ripe pineapple, kiwi, and banana dominate.

Dry mouth with dynamic acidity, and a peach jam finish.

Grilled fish, mushrooms, white fatty sauces, white meat in lemon sauce, and yellow cheeses.

Occasion: Special Gift/Occasion, Aperitif

Amber color with orange highlights.

Intense and rich “nose” with predominant aromas of honey and dried fruits.

Rich and warm, its high acidity balancing its high alcohol content. Long-lasting aftertaste with hints of dried herbs and truffle mushrooms.

Served as an aperitif, and a dessert. Paired with caramelized fruits, fruits with honey, Foie gras, fruit salads, chocolate, dried nuts, and high-fat cheeses with honey. Served at 8-10°C.