GOUMENISSA RED

Protected Denomination of Origin GOUMENISSA (P.D.O.)

Varietal Composition: Xinomavro 70%, Negoska 30%

Vineyard: Linear layout of organically cultivated in Fyliria (wine growing region of Goumenissa)

Soil: Medium textured sandy- clay.

Vinification: The must undergoes a pre-fermentation, cold maceration for 2 days. Following this cold soak, the temperature in the vats is allowed to rise gradually for the alcoholic fermentation to take place during the extended maceration. After the alcoholic fermentation is completed, the wine remains in contact with the lees for 8 months before being transferred to French oak barrels where aging continues for an additional 12 months.

Aging: 12 months in French oak barrels, 6 months in the bottle.

Organoleptic features: This red wine has a deep garnet color with a complex bouquet of red berries such as raspberry, blackberry and cherry. There are hints of spice including olives, tomatoes and vanilla. This full-bodied red is aromatic, rich with tannins with a complex and lasting finish. Best served between 16-18⁰C and paired with red or white meats (grilled, cooked or accompanied by sauce), pasta and yellow cheese.

XINOMAVRO-CABERNET SAUVIGNON RED

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

Varietal Composition: 60% Xinomavro- 40% Cabernet sauvignon

Vineyard: Linear layout of organically cultivated in Bidabla (wine growing region of Goumenissa)

Soil: Light textured sandy -clay

Vinification: The must undergoes a pre-fermentation, cold maceration for 2 days. Following this cold soak, the temperature in the vats is allowed to rise gradually for the alcoholic fermentation to take place during the extended maceration. After the alcoholic fermentation is completed, the wine remains in contact with the lees for 8 months before being transferred to French oak barrels where aging continues for an additional 12 months.

Aging: 12 months in French oak barrels, 6 months in the bottle

Organoleptic features: This full-bodied red wine has a deep garnet color with a complex bouquet of red berries such as raspberry, blackberry and cherry and hints of spice and vanilla. This wine is aromatic, with soft tannins and a smooth finish. Best served between 16-18⁰C and paired with red or white meats (grilled, cooked, or accompanied by sauce) pasta and yellow cheese.

MOSAIC RED

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

Composition of the varieties: 25% Xinomavro- 25% Negoska- 25% Cabernet sauvignon- 25% Merlot

Vineyard: Linear layout of organically cultivated in Bidabla (wine growing region of Goumenissa)

Soil: Light textured sandy-clay

Vinification: The must undergoes a pre-fermentation, cold maceration for 2 days. Following this cold soak, the temperature in the vats is allowed to rise gradually for the alcoholic fermentation to take place. After the alcoholic fermentation is completed, the wine remains in contact with the lees for 3 months before being bottled.

Organoleptic features: Light red wine with hints of violet. The aroma is floral, composed of red berries and sweet notes of jasmine and white pepper. This light bodied, refreshing wine has juicy tannins and a soft, fruity finish. Best served chilled at 12⁰C.

VAGGELI! ARE YOU LISTENING TO ME? WHITE

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

Varietal Composition: 60% Sauvignon blanc – 40% Assyrtiko

Vineyard: Linear layout of organically cultivated in Fyliria (wine growing region of Goumenissa)

Soil: Medium textured sandy-clay

Vinification: The must undergoes a pre-fermentation, cold maceration for 6 hours. Following this cold soak, the temperature in the vats is allowed to rise gradually for the alcoholic fermentation to take place.  After the alcoholic fermentation is completed, the wine remains in contact with the lees for 3 months during which time the lees are stirred once per month.

Organoleptic features: This medium bodied, crisp white wine has a tropical bouquet with hints of lime, wild roses and white fleshed fruits. The high acidity results in a crisp, clean flavor a lingering aromatic finish. It is best served chilled at 12⁰C and paired with seafood, white meats and pasta.

Story behind the name: : “Vaggeli! Are you listening to me?” asked a friend cheerfully across a large table we had for the bottling of our first white wine in 1985 in Goumenissa. This unique wine was created in celebration of the winery’s 10 Year Anniversary in 2017.

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ASSYRTIKO WHITE

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

Varietal Composition: 100% Assyrtiko

Vineyard: Linear layout of organically cultivated in Fyliria (wine growing region of Goumenissa)

Soil: Medium textured sandy-clay

Vinification: The must undergoes a pre-fermentation, cold maceration for 24 hours. Following this cold soak, the alcoholic fermentation occurs at a controlled, low temperature. After the alcoholic fermentation is completed, the wine remains in contact with the lees for 2 months before being transferred to aged French oak barrels, where aging continues for an additional 3 months with regular stirring.

Aging: 3 months in French oak barrels, 3 months in the bottle

Organoleptic features: This full-bodied white wine has a golden color and flavors of citrus, white-fleshed fruits and small white flowers. It is full flavored, crisp and clean on the pallet, with a lingering aromatic finish. It has an added advantage of being able to withstand time and is best served chilled at 10-12⁰C.

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MOSAIC WHITE

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

Varietal Composition: 25% Xinomavro blanc de noir- 25% Roditis, 25% Sauvignon blanc, 25% Assyrtiko

Vineyard: Linear layout of organically cultivated in Bidablas (wine growing region of Goumenissa) for Xinomavro, Roditis, Sauvignon blanc and linear layout of organically cultivated in Filyria (wine growing region of Goumenissa) for Assyrtiko.

Soil: Light textured sandy- clay in Bidablas and medium-textured sandy clay in Fyliria.

Vinification: Roditis, Sauvignon blanc and Assyrtiko are gently pressed and let to ferment in separate vats at low temperatures. Xinomavro is pressed and immediately separated from the skins (blanc de noir procedure), and then left to ferment at low temperatures. Following the alcoholic fermentation, the wines are blended together, with the final wine remaining in contact with the lees for 3 months before being bottled.

Organoleptic features: This white wine has golden tones with hints of green. The aroma is complex, fruity with citric notes. It is light bodied, refreshing and has a soft, fruity finish. Best served chilled between 10-12⁰C.

CHLOE ROSE

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

Varietal Composition: 70% Xinomavro – 30% Cabernet sauvignon

Vineyard: Linear layout of organically cultivated vineyard in Bidabla (wine growing region of Goumenissa)

Soil: Light textured sandy-clay

Vinification: The 2 varietals stay with the skins until the desired color is achieved and then they undergo alcoholic fermentation at low temperatures before the 2 wines are then blended together, with the final wine remaining in contact with the lees for 3 months before being bottled.

Organoleptic features: This rosé wine has a rich bouquet of exotic fruits such as wild strawberry, cherry and blueberry with elegant hints of fresh herbs. The mouth feel is perfectly balanced with rich flavors and crisp acidity, which results in a clean, smooth finish. Best served chilled between 8-10⁰C.