s
Orfanos malagouzia
a l a g o u z a i n g l e V i n e y a
TYPE
White Dry
Protected Geographical Indication Achaia
VARIETIES
Malagouzia 100%
The Grape
The white variety that once came very close to extinction, but now is widely cultivated in many parts of Greece which indicates that it can adapt to different environments, soils and climates and always give great results.
Vigorous plant, productive but sensitive to botrytis and powdery mildew. It shows resistance to drought and usually ripens at the end of August. Fruit with thin skin, and yellow-gold colour, gives moderately acidic and alcohol, aromatic wines.
The Wine
Cold extraction for 10 to 12 hours. Vinification in stainless tanks using controlled, low temperatures. Wine maintenance on its fine lees until bottling procedure.
A wine with bright yellow colour, and a typical nose of the variety with aromas of citrus-fruit, apple, pear and green notes just as pepper and asparagus. Well-bal-anced mouth and crispy acidity lead to a fragrant aftertaste.
Food Pairing:
Green salads, pasta, seafood, fried or grilled fish as well as poultry cooked in white sauce.
Served at:
8-10°C
The power of nature
s s y r t i k N t u r a l
TYPE
White Dry
Protected Geographical Indication Achaia
VARIETIES
Malagouzia 100%
The Grape
The white variety that once came very close to extinction, but now is widely cultivated in many parts of Greece which indicates that it can adapt to different environments, soils and climates and always give great results.
Vigorous plant, productive but sensitive to botrytis and powdery mildew. It shows resistance to drought and usually ripens at the end of August. Fruit with thin skin, and yellow-gold colour, gives moderately acidic and alcohol, aromatic wines.
The Wine
Cold extraction for 10 to 12 hours. Vinification in stainless tanks using controlled, low temperatures. Wine maintenance on its fine lees until bottling procedure.
A wine with bright yellow colour, and a typical nose of the variety with aromas of citrus-fruit, apple, pear and green notes just as pepper and asparagus. Well-bal-anced mouth and crispy acidity lead to a fragrant aftertaste.
Food Pairing:
Green salads, pasta, seafood, fried or grilled fish as well as poultry cooked in white sauce.
Served at:
8-10°C
the French are here
y r a h O r a n s
TYPE
Red Dry
Protected Geographical Indication Achaia
VARIETIES
Syrah, Mavrodaphne
The Grape
Syrah is an international variety with small grapes, fertile, moderately productive and widely planted around the world which ripens late August to early September. It is characterized by its thick and dark-skinned fruit, the intense aromas of black pepper and licorice and the exuberant, fleshy mouthfeel. The famous Black Daphne, originally well known for red, sweet wines, proved itself for producing excellent dry ones. Moderately vigorous and productive plant, it ripens from the beginning to the middle of September. Fruit with thick, red-black skin but colourless flesh, soft, sweet and slightly astringent.
The Wine
The international grape of Syrah and the Greek Mavrodaphne are combined ideally and compose a ruby and full-bodied wine. With the coexistence of must and skins during alcoholic fermentation at controlled temperature, the extraction of valuable pigments and organoleptic components is achieved. Aging the wine in French oak barrels for 12 months, matures its tannins and enriches its mouth with red fruits, plums and pepper while the aftertaste is smooth and fruity.
Food Pairing:
Red meat, roast lamb, sausages and cooked venison.
Served at:
14-16°C
smooth and tasty
R F A N O S E M S W E E T
TYPE
White Dry
Protected Geographical Indication Achaia
VARIETIES
Malagouzia 100%
The Grape
The white variety that once came very close to extinction, but now is widely cultivated in many parts of Greece which indicates that it can adapt to different environments, soils and climates and always give great results.
Vigorous plant, productive but sensitive to botrytis and powdery mildew. It shows resistance to drought and usually ripens at the end of August. Fruit with thin skin, and yellow-gold colour, gives moderately acidic and alcohol, aromatic wines.
The Wine
Cold extraction for 10 to 12 hours. Vinification in stainless tanks using controlled, low temperatures. Wine maintenance on its fine lees until bottling procedure.
A wine with bright yellow colour, and a typical nose of the variety with aromas of citrus-fruit, apple, pear and green notes just as pepper and asparagus. Well-bal-anced mouth and crispy acidity lead to a fragrant aftertaste.
Food Pairing:
Green salads, pasta, seafood, fried or grilled fish as well as poultry cooked in white sauce.
Served at:
8-10°C
sustainability
i n d f u l n s s o f t h e E n v i r e t
