Contains one of each of the following.
NAOUSSA ALTA - THYMIOPOULOS VINEYARDS
Thymiopoulos is the man who touched the tough red variety with his magic wand and transformed it. He radically changed the profile and winemaking style of Xinomavros, creating the so-called "modern" school, where fruit and finesse dominate rather than vegetality and tannins. Naoussa Alta walks the same path and gives lessons in finesse and balance. While it is medium to light bodied, it has incredible concentration of fruit and tannins that are juicy and silky.
LAGREIN- ELENA WALCH
The Lagrein variety may be unfamiliar to you, but it has its roots in Trentino, Italy, producing fruity, light-bodied red wines. Elena Walch, one of Alto Adige’s top winemakers, crafted a Lagrein that reflects the region’s terroir. With classic red winemaking and aging in French oak barrels, the result is a wine that pairs perfectly with food—especially tomato-based sauces!
LIMNIONA - DOMAINE MIGAS
Dimitris Migas is a man who loves his place. Shaking evidence is the huge, for the region's data, investment in a winery that is one of the most technologically advanced in Greece. D. Miga Estate's Limniona was one of the most impressive reds of last year's Thessaloniki Competition and fought head-to-head for the title of Best Red of the competition. Careful vinification and aging for 14 months in French oak barrels gave a wine of unique finesse and expressiveness.
ORIVATIS RED - AKRIOTOU MICROWINERY
One of the most cosmopolitan varieties in the world, finds its way to the Greek vineyard, in a version that is completely different from the few that already exist. For the first time without passing through a barrel, Pinot Noir gave the hands of oenologist Vassiliki Akriotou and Giorgos Kollias a fine and delicate red wine. A lighter version of the beloved 'Burgundy' variety than we've seen so far shows that it might just be the character that suits it.
MAVRO KALAVRYTINO NATURE - TETRAMYTHOS WINERY
Tetramythos Winery is located in the mountainous Aegialia and for years it has been known for its steady upward trend and its dedication to local varieties. Mavro Kalavrytino is one of them and if you haven't heard of it until now, it's time to learn about it. The absence of added sulphides and other interventions, the use of native yeasts and the 12-month fermentation and aging in large oak tanks, constitute the basis for a Mavro Kalavrytino in its purest - terroir version.
PINOT NOIR - ESTATE PAPAIOANNOU
The Pinot Noir from Ktima Papaioannou is one of the first Greek Pinot Noirs, with a juicy and fruity character. Thanasis Papaioannou, a pioneer of organic cultivation, discovered that Nemea offers ideal conditions for this challenging variety. Careful winemaking and balanced barrel aging highlight the fruit, while the wine matures for a total of 18 months, gaining a loyal following thanks to its typicity and exceptional value.
