First of all let’s see how it is produced.
Mavroudi, Assyrtiko and Muscat are cultivated in the rain fed vineyard in Hoirodasos, right next to the sea. The grapes lay in the sun for 17 days. When all the water has evaporated and all that is left is minimum juice full of concentrated sweetness, then it's time to start the fermentation. But not as usual. In clay amphorae for 100 days, with indigenous wild yeasts. At the end of the process comes the turn of the barrel. Small oak barrels. The very scarce and valuable juice will remain there for 36 months. It will condense further. Then it will be ready to be bottled in tall, beautiful bottles.
His name Pollios Wine as the famous ancient Thracian wine. It is said that Maron, King of Maroneia gave Odysseus 12 amphorae of Pollios wine for his journey to Troy. These were used by Odysseus to make Polyphemus drunk.
The Anatolikos Vineyards are experimenting for the first time with a dessert wine. Without any additions, the Pollios Oinos is characterized sundried naturally sweet.
Enchanting manifold, wonderfully sweet, with crisp acidity which cleans the mouth and keeps you waiting for the next sip, the Pollios Oinos 2013 Anatolikos Vineyards is one of the very big favorite to become the next your favorite sweet wine.
It became ours.
