MInimus

Protected Geographical Indication Slopes of Paiko (PGI)

Varietal composition: 100% Assyrtiko

Vineyard: Linear layout of organically cultivated vineyard in Fyliria (Wine- growing region of Goumenissa)

Soil: Medium textured sandy clay soil in Fyliria

Vinification: Grapes are carefully hand selected and gently crushed before
undergoing pre-fermentation cold maceration for 2 days. Following this cold soak, the skins are separated from the juice and spontaneous fermentation is allowed to take place in 6 years old French oak barrels, with no additives, fining or filtration, and with very low sulfur level, added before bottling. Following fermentation, the wine is aged in the same French oak barrels for an additional 3 months.

Aging: 3 months in old French oak barrels, 6 months in the bottle.

Organoleptic features:This white wine has golden tones and a low level of turbidity. The bouquet has essence of citrus, lime, white-fleshed fruits, green apple, and honey. It is full bodied, round in the mouth, with high acidity and a long-lasting finish.

miNimus

Protected Geographical Indication Slopes of PAIKO (P.G.I.)

Varietal composition: 100% Malagousia

Vineyard: Linear layout of organically cultivated vineyard in Plagia

Soil: Light textured sandy clay soil.

Vinification: Grapes are carefully hand selected, crushed, and allowed to go through spontaneous fermentation in clay amphora wine barrels without any additives, fining or filtration and with very low sulfur level, added before bottling. Skins remain in contact with the juice/wine for 1 month before being aged in French oak barrels for an additional 4 months.

Aging: 4 months in old French oak barrels, 6 months in the bottle.

Organoleptic features: This wine is a bright orange color with hints of chestnut and a low turbidity. The bouquet is composed of orange zest, nectarine, sun dried apricots and peaches, dried flowers, cedar, honey, bergamot and cumquat. The palate is structured with good tannin levels, good acidity and a lasting finish.

miniMus

Protected Geographical Indication Slopes of PAIKO ( P.G.I. )

Varietal Composition: 100% Xinomavro

Vineyard: Linear layout of organically cultivated vineyard in Filyria (Wine- growing region of Goumenissa)

Soil: Medium textured sandy clay soil

Vinification: Grapes are carefully hand selected and crushed before being allowed to go through spontaneous fermentation in INOX tanks, without additives, fining or filtration and with very low sulfur level, added before bottling. Following fermentation, the skins are gently pressed, and the wine is aged in French oak barrels for an additional 4 months.

Aging: 4 months in old French oak barrels, 6 months in the bottle

Organoleptic features: This red wine has hints of violet and a low turbidity. The bouquet is composed of small red fruits, blackcurrant and cherry, liquorice and tomato. The pallet is structured with good tannins, crisp acidity and a long finish.

NEGKOSKA CARBONIC

Protected Geographical Indication Slopes of PAIKO ( P.G.I.)

Varietal composition: 100% Negoska

Vineyard: Linear layout of organically cultivated vineyard in Pentalofos (Wine-growing region of Goumenissa)

Soil: Light textured sandy clay soil

Vinification: Carbonic maceration of the whole grape cluster takes place in anaerobic conditions for 10 days. After the extended maceration the grape clusters are carefully pressed, and the remaining sugar is transformed into alcohol through the normal spontaneous alcoholic fermentation process. The wine remains in contact with the lees for 6 months and is unfined and unfiltered, with low sulfur level, added before bottling.

Aging: 6 months with the lees in the tank

Organoleptic features: This vibrant red wine has an intense nose composed of sun-dried strawberries, red fruits, cloves, cinnamon, fresh green notes, and balsamic. Balanced acidity levels in the mouth and elegant tannins on the finish.

MIGMA PETNAT VARIETAL WINE

Varietal wine

Varietal composition: 50% Muscat, 50% Malagousia

Vineyard: Linear layout in Plagia

Soil: Light textured sandy clay soil

Vinification: Skin maceration takes place for Muscat over 4 days before the juices from the 2 varieties are put together and spontaneous co-fermentation is allowed to take place between Muscat and Malagousia in INOX tanks. No additions, fining or filtering occur. The wine is bottled while fermenting in order to finish the alcoholic fermentation in the bottle, making it naturally sparkling. It remains in contact with the lees for 6 months in the bottle and then it is manually disgorged. No sulfur is added.

Aging: 6 months with the lees in the bottles

Organoleptic features: This sparkling wine is very fruity with a pleasant aroma of peaches, white fleshed fruits, and elderflower. It is full-bodied in the mouth with good acidity, intense flavors, and well-formed bubbles.

MIGMA PETNAT ROSE VARIETAL VINE

Varietal wine

Varietal composition: 70% Negoska, 30% Xinomavro

Vineyard: Linear layout in Pentalofos and Griva (wine-growing region of Goumenissa)- 700m altitude

Soil: Medium textured sandy clay soil

Vinification: Maceration takes place over few hours in the press before spontaneous co-fermentation is allowed to take place between Negoska and Xinomavro grapes in INOX tanks. No additions, fining or filtering occur. The wine is bottled while fermenting in order to finish the alcoholic fermentation in the bottle, making it naturally sparkling. It remains in contact with the lees for 6 months in the bottle and then it is manually disgorged. No sulfur is added.

Aging : 6 months with the lees in the bottles

Organoleptic features: This sparkling wine has an intense pink color. It is fruity with a pleasant aroma of cherries and strawberries. In the mouth it has crisp acidity, high acidity and well-formed bubbles.

VꓤƐ VARIETAL WINE

Varietal wine

Varietal composition: 100% Malagousia

Vineyard: Linear layout of organically cultivated vineyard in Plagia

Soil: Light textured sandy clay soil

Vinification: Grapes are carefully hand selected and lightly pressed. Spontaneous fermentation is allowed to take place in stainless steel tanks, with no additives, fining or filtration, and with very low sulfur content added before bottling. Following fermentation, the wine stays with the lees in the tank for 4 months.

Organoleptic features: This white wine has golden tones and a low level of turbidity. In the nose it is impressive and intense, with aromas of citrus, vanilla, toasted wood and small white flowers. The mouth is very complex with crisp acidity, balanced astringency and a long finish.

SPIN

Protected Geographical Indication Slopes of PAIKO (P.G.I.)

Varietal composition: 100% Negoska

Vineyard: Linear layout of organically cultivated vineyard in Plagia

Soil: Medium textured sandy clay soil

Vinification: This wine is a blend between 2 different harvest dates of Negoska grapes- one early and one late. Grapes are harvested carefully hand selected and crushed before being allowed to go through spontaneous fermentation in INOX tanks, without additives, fining or filtration and with very low sulfur content added before bottling. The early harvested grapes undergo skin maceration for 5 days while the late harvested ones for 3 weeks.  Following fermentation, the skins are lightly pressed, and the wine is aged in separate French oak barrels for an additional 4 months. After aging, the 2 harvests are blended resulting in this balanced red wine.

Aging : 4 months in old French oak barrels, 1 year in the bottle

Organoleptic features: This wine has an intense red color with hints of violet and a low turbidity. The bouquet is composed of black cherries, small red fruits, liquorice, vanilla, spices and green pepper. The pallet is full bodied and structured with good tannins, balanced acidity and a long finish.

Β2

Protected Geographical Indication Slopes of PAIKO (P.G.I.)

Varietal composition : 100% Assyrtiko

Vineyard : Linear layout of organically cultivated vineyard in Pentalofos (Wine- growing region of Goumenissa), 700m altitude

Soil: Light textured sandy soil with schist

Vinification :Grapes are carefully hand selected and stomped by foot, before
undergoing pre-fermentation cold maceration for 2 days. Following this cold soak, spontaneous fermentation is allowed to take place in 6 years old French oak barrels, with no additives, fining or filtration, and with very low sulfur content added before bottling. Following fermentation, the wine is aged in the same French oak barrels for an additional 7 months while a weekly battonage (periodical stirring of the lees) takes place.

Aging : 5 months in old French oak barrels, 12 months in the bottle.

Organoleptic features : This white wine has golden tones and a low level of turbidity. In the nose it is impressive and intense, with aromas of citrus, vanilla, toasted wood and small white flowers. The mouth is very complex with crisp acidity, balanced astringency, and a long finish.

Story behind the name : B2 was the best produced barrel of spontaneously fermented Assyrtiko for the vintage 2018. It was impressively different from the other ones as the grapes came from the mountain. Only 140 bottles were produced.