OUR WINES
ANODOS RETSINA OF SPATA
- CATERGORY: Wine of traditional appelation / P.G.I RETSINA ATTIKI
- VARIETY: Retsina
- OINOLOGIST: George Georgopoulos
- VINEYARDS: Mesogeia area Attiki over 50 years old
- MICROCLIMATE: Mikd winter - Dry summer
- WINEMAKING: Barrel fermented, 0,1% pine raisin extract from Penteli pine forrest is added at the beginning of the alcoholic fermentation. Stays 5 months in oak battels.
- AGING: 5 months in oak barrels
- ALCOHOL: 12,5%
- CHARACTERISTICS: Mastic - Vanilla - Citrus - Mango - Delicate pine aromas. Refreshing acidity and full body
- FOOD PAIRING: Mediterranean and Greek traditional cuisine - Appetizers - Seafood - Japanese Specialties
- TASTING TEMPERATURE/SERVICE: 10 -12 degrees Celsius
- AWARDS
- 2016 INTERNATIONAL AWARD OF THESSALONIKI – GOLD METAL
- 2016 DECANTER BRONZE
- 2017 DECANTER BRONZE
- 2009 PROFESSIONAL REVIEWS
ANDREAS LARSON 89/100 – MADELINE PUCKETTE WINE FOLLY MENTONED ABOUT ”ANODOS” AS ONE OF THE BEST.
SAVVATIANO KTIMA EVINOS
- CATEGORY: Wine of traditional appelation / P.G.I SAVVATIANO ATTIKI
- VARIETY: Savvatiano
- OINOLOGIST: George Georgopoulos
- VINEYARDS: Mesogeia area Attiki over 50 years old
- MICROCLIMATE: Mikd winter - Dry summer
- WINERY: Static extraction and controlled fermentation in a stable environment of 17 degrees Celsius
- ALCOHOL: 12,5%
- CHARACTERISTICS: Aromas of citrus, tropical fruits, banana, lemon, pineapple, COLOR: yellow-green, pleasant acidity, full body, long aftertaste
- FOOD PAIRING: Mediterranean Cuisine - Appetizers - White Meats - Fish - Shellfish - Sushi - Salads
- TASTING TEMPERATURE/SERVICE: 10 -12 degrees Celsius
- AWARDS
- 2003: THESSALONIKI INTERNATIONAL COMPETITION SILVER MEDAL
- 2004: THESSALONIKI INTERNATIONAL COMPETITION GOLD MEDAL
- 2010 : INTERNATIONAL WINE CHALLENGE BRONZE
- 2011 : INTERNATIONAL WINE CHALLENGE BRONZE
- 2016 : THESSALONIKI INTERNATIONAL COMPETITION SILVER MEDAL
- 2016 : DECANTER BRONZE
- 2017 : DECANTER SILVER
2009 : Honorary diploma as the best Savvatiano of Attica at
” Dionysia 2009 ” at the Zapio Megaron.
COMMENTS OF PROFESSIONAL WINERY :
SIMOS GEORGOPOULOS
- 2017: A great wine at its peak. Concentration of ripe yellow fruits incredible body and buttery finish in the mouth. Probably the best Greek ’17 for immediate consumption (****)”Simosgeorgopoulosblog – Walk in the Attic Vineyard ”
- 2018 : Evinos Perihelion: Pretty ripe nose – if one considers its youth – with brioche and ripe yellow fruits. Balanced, exuberant will reach the same as in 2017 at its peak + 2-3 years.
- 2019 : GRADE 8/10 ” AS CLOSTER AS POSSIBLE IN THE ABSOLUTE SAVVATIANO”
2019 : ANDREAS LARSON 88/100
KTIMA EVINOS RED WINE
- CATERGORY: Wine of traditional appelation / P.G.I. THIVA
- VARIETY: Merlot - Cabernet Franc - Grenache Rouge
- OENOLOGIST: George Georgopoulos
- VINEYARDS: Kaviria - Thebes over 25 years old
- MICROCLIMATE: Mikd winter - Dry summer
- ALCOHOL: 13,5%
- CHARACTERISTICS: At the beginning intense and clear aromas of vanilla, wood-rasbery and bluberry, fill up the glass. After while, the aroma of spices sweet pepper tobacco, chocolate comes up
- FOOD PAIRING: Grilled meat, chops, heavy stews
- TASTING TEMPERATURE/SERVICE: 16 degrees Celsius
KTIMA EVINOS ASSYRTIKO
- CATERGORY: Wine of traditional appelation / P.G.I ATTIKI
- VARIETY: 100% Assyrtiko
- OENOLOGIST: George Georgopoulos
- VINEYARDS: Mesogeia area Attiki
- MICROCLIMATE: Mikd winter - Dry summer
- ALCOHOL: 12,5%
- CHARACTERISTICS: Mild yellow with gold yellow reflections. Yellow-Green fruits aromas pleasnat acidity and long aftertaste
- FOOD PAIRING: Fish - Seafood - Salads - White cheese - Pasta and white meat
- TASTING TEMPERATURE/SERVICE: 10 - 12 degrees Celsius
