Wines

Tselepos Santorini Nychteri Kanava Xrysou was introduced to us in 2018 and is another label created from 100% Assyrtiko. From the estates of the Chrysos family in Santorini and with the knowledge and experience of Giannis Tselepos, the grapes of the vineyards over 120 years old, will give us their best characteristics. They will be collected at the limits of natural maturation and will be fermented in large oak barrels, wherever it remains for 8 months together with its fine wine lees.

Perfectly ripe grapes are carefully selected, gently harvested and vinified to give life to this exceptional Brunello di Montalcino. It ages a total of 5 years before being released, 36 months in French oak barrels and 6 months in the bottle. This wine has aromas of dried fruit, sultaninas and brown sugar. In the mouth it is full bodied with ripe tannins, chocolate, coffee and more dried fruit on the finish. It is impressively concentrated and refined. It is a great match for grilled meats, game and mature cheeses. The 2013 vintage was awarded the 2019 Decanter Wwa Silver Medal.

This is a smooth and gourmet champagne. The first sensation on the nose is reminiscent of candied lemon and marzipan. It then opens with notes of peach and pear. Finally, the aromas of ripe and juicy fruits develop. The fruity roundness of Cuvee Brut Premier Cru "Alexandre" will seduce you.

Kalkofen GG is located on the plateau above Deidesheim. 65 year old vines grow on sandstone and limestone. It ferments spontaneously in 500 liter oak barrels and matures in yeast for 1.5 years. It has aromas of clove and vanilla and is dense, smooth, creamy, hedonistic with a full body and extremely juicy on the palate. It is a wonderful and delicious wine that you will surely enjoy!

Fruity Riesling with a dominant aroma of Mirabelle plum. With a full and rich body, refreshing acidity that makes it a very balanced wine. You can age it or enjoy it now, accompanied by salads, seafood, fish, sushi, fried chicken or pork.

Afianes Natural Sparkling is a rare sparkling wine from Ikaria, made from the local Begleri grape. Its bright gold color and elegant bubbles, forming a persistent "cordon" in the glass, are a perfect invitation to a unique experience. The unique taste and rich aroma come from its underwater fermentation and aging process. The wine's multi-layered and creamy character, with a long and complex finish, makes it ideal for special occasions or a seafood night. It pairs beautifully with coquilles St. Jacques, fresh oysters, and scallops with lemon. For the best experience, serve it chilled at 6-8°C.

Delightful and elegant wine suitable to accompany moments of pleasure, accessible to all Mourvedre lovers. Beautiful color with purple highlights. Complex and fine nose. From fruits it is reminiscent of cherries and plums, from herbs we distinguish lavender, thyme and mint, from spices we can distinguish white pepper. Medium body, elegant acidity and wonderful aftertaste. Enjoy it with sausages, lamb, roast meats, game or even with a delicious beef burger.

Gunther Steinmetz is a master of balance in his red wines. A stunning Pinot Noir from the Moselle that has a Burgundian style in terms of finesse. With medium body and noticeable tannins complemented by refreshing acidity in the mouth. On the nose, aromas of plums, strawberry, spices such as pepper and a subtle hint of wood and smoke. Ideally, you can enjoy it now or from 2025 and for several years with tuna, mushrooms (roasted or risotto), truffle recipes, duck or veal Bourguignon.

A refined blend of Merlot and Cabernet Sauvignon, hand-harvested and fermented in concrete and wooden tanks. Aged 12 months in oak barrels, it reveals aromas of cassis, red plum, violets, black cherries, licorice, and cedar. The medium- to full-bodied palate is layered with velvety tannins and a long aftertaste. Pairs beautifully with roasted lamb, filet mignon, beef tenderloin, T-bone steak, and gourmet hamburgers. A structured and elegant wine that brings out the best in rich meat dishes!

Cloudy Bay Pinot Noir comes from one of the best Marlborough vineyards in New Zealand. Its low acreage yields and clay soils are the main culprits for this exquisite Pinot Noir. The stalks of the grapes are removed in the stainless steel tanks and after pre-fermentation cold extraction, the fermentation process started with yeasts that appeared naturally, at a maximum temperature of 32 Β° C. After three weeks of fermentation, the must and the grapes will be transferred to French oak barrels where they will mature for 12 months.