Contains one of each of the following.
DONGO FURMINT - MAD WINES
MAD Dongo is the Hungarian wine that you can compare with our own Assyrtiko. The region of Tokaji is famous for its sweet wines, Tokaj Aszu, and for its special volcanic soils, which give a strong mineral character. MAD Dongo is a single vineyard wine from the charismatic Dongo vineyard, cultivated since the 18th century in the village of Tállya. The harvest was done manually and the wine was fermented by native yeasts. It then underwent malolactic fermentation and matured for 10 months in third-use Hungarian oak barrels called “zempléni”, which gave it its characteristic finesse.
SANTORINI - ARTEMIS KARAMOLEGKOS WINERY
Santorini of Artemis Karamolegos Winery is a classic and crystalline expression of the Santorini terroir. The best vineyards of the island join forces in a mineral white wine that impresses. The traditional and aromatic blend, from 90% Assyrtiko and 10% Athiri and Aidani. The grapes come from the villages of Pyrgos, Exo Gonia, Fira, Akrotiri, Emporio and Megalochori. The wine matures for 5 months on its lees to acquire fatness, able to balance its sharp acidity.
MALAGOUZIA - KITRVS WINERY
Malagouzia from Kitrvs Winery has now won the title of one of the best Malagouzia (if not the best!) in Greece and every year it justifies its title and reputation. This particular Malagouzia has a North Helladic style, i.e., refreshing acidity, a tight body and a tremendous sense of freshness in the mouth and this is one of the reasons why it is closed with a high aesthetic and quality stelvin cap that perfectly preserves its freshness.
AMAUTA TORRONTES - BODEGA EL PORVENIR DE CAFAYATE
Amauta Torrontes from Bodega El Porvenir de Cafayate, is an epic value for money wine, since it comes from 50 year old vines, at an altitude of 1650m. in Salta, Argentina, with impressive purity of fruit and formality. The harvest is done in two phases, beginning and middle of February to synthesize a wine with complexity, acidity and intense fruity but floral character. In order to preserve all of the above, fermentation takes place in stainless steel tanks while malolactic conversion is avoided.
ELIA VIDIANO SUR LIE - KARAVITAKIS WINERY
When you try Elia Vidiano Sur Lie, you will not believe how many possibilities this amazing grape has! Fermentation has taken place in both tank and barrel. 77% of the variety has been fermented in stainless steel tanks and then left on the lees for 4 months. The remaining 23% is fermented in French Burgundy oak barrels. Then it also remains for 4 months, in contact with the lees. After the fermentations are complete, they are mixed in stainless tanks, where they remain there for 3 full years in contact with the lees, where the aromas and its structure are shielded. The wine ends up being bottled with minimal filtering.
GREAT ESCAPE CHARDONNAY - THISTLEDOWN
This is a very different version of Australian Chardonnay with 93pts from James Suckling and 92pts from Robert Parker, which has blown us away with its rich fruit, refreshing acidity and perfect balance. Great Escape Chardonnay is produced from Chardonnay grapes found in the highest vineyards of the Eden Valley, where they are ripened to the best possible level. The fruit is pressed very lightly and the free-flowing juice is transferred to stainless steel tanks to separate it from the lees, while a small amount is placed in French oak barrels, where fermentation takes place with native yeasts. If you're wondering how it can be so fruity and refreshing, it's because they avoid malolactic fermentation. We told you that it is from the new generation of winemaking and you will not believe how fruity it is!
