Dessert

This wine is made from sun-dried grapes of the Moschato Mavro Tyrnavos variety which is cultivated in the fertile and warm land of Thessaly. It is a sweet wine that _locks_ in the sun and flavors, due to its natural way of dehydration and its stay in oak barrels for two years. A well-made dessert wine with a unique identity and the characteristic name. Accompany dried fruits or traditional Greek spoon sweets or desserts like baklava and kadaifi.

Gaia Vinsanto is the most iconic traditional sweet expression of PDO Santorini, a wine with deep roots in the island's history. It's made from sun-dried grapes, primarily Assyrtiko, that are dried in the shade to preserve their natural acidity and freshness. After 10 years of aging in old oak barrels, the result is a deep, multi-dimensional wine with aromas of caramel, roasted coffee, and dried fruits. Its full-bodied taste is perfectly balanced by the vibrant acidity of Assyrtiko, offering an endless finish. Serve chilled at 6-8C. It pairs perfectly with dark chocolate, blue cheeses, and nuts. Avoid red meats and seafood. This is a wine that promises a legacy of flavor with every sip!

Garalis Salome is created 100% from the Moscato variety of Alexandria. The Muscat of Alexandria finds in this wine its classic expression: sweetness, exuberance and expressiveness, in a wine that fascinates. Wonderful aromas reminiscent of sweet spoon grapes, creme brulee, blonde currant, rose petals, dried apricots, honey and honeycomb. In the mouth it is sweet and generous, with moderate acidity, high alcohol, full body and a long aftertaste. Exuberance and Mediterranean charm from a wine that is released only in selected years. Garalis Salome will accompany wonderful fluffy cakes, brownies and chocolate souffles, as well as emmec, ravani and other syrupy sweets. This sunny Muscat of Alexandria also pairs beautifully with chocolate flavors such as a chocolate tart or a mosaic, contributing a honeyed allure. Also great next to our espresso, instead of a sweet spoon, grafting the sweetness of the wine with the pleasant, roasted bitterness of the coffee.

Moschato variety, will thrive in the ideal climate and the hospitable soil of Patras. The producers will collect it carefully and will get the best possible result by creating the Muscat De Patras White Sweet. It is a wine with an intense amber color and rich aromas such as apricot, elm, jasmine, bergamot and rose, which are what make it stand out.

Ktima Akrani Naturally Sweet has a varied composition of Moschato Alexandria 50% and Sauvignon Blanc 50%.

The Belvedere White Sweet of the Merkouri Estate is an aromatic wine due to the variety that creates it, the Aromatic Malvasia.

Hortais Red Sweet wine of the Mercouris Estate, is aged and produced from sun-dried grapes of the varieties Mavrodafni and Corinthian Raisins whose fermentation was stopped at the appropriate time with the addition of alcohol and aged for five years in oak french barrels.

Dionysos company is a company with a tradition since 1936 in the production of fine wines. It is able to meet the requirements of the domestic market as well as abroad, maintaining high quality levels, selecting the best grape varieties and processing their spirits in state-of-the-art facilities.

Anatolikos is a rare sweet wine, a special expression of Agiorgitiko from PDO Nemea. The process begins with sun-drying the grapes to concentrate their juice. It then matures for 5 years in old oak barrels, developing a serious, deep, and complex profile. With aromas of dried fruits, spices, and chocolate, this wine is the ideal companion for chocolate desserts and blue cheeses. It is served chilled at 10-12C and has high aging potential. Avoid savory or acidic foods, which will destroy its sweet dimension. This is a wine made to conclude special moments in the sweetest way!

Leipsi Apasperitis is a journey of taste, crafted from the island's traditional Fokiano grape. For generations, Leipsi has produced this sweet red wine by sun-drying the grapes to achieve a rich aroma. On the nose, honey, sweet grape, and dried fruits dominate. The palate is full-bodied, with balanced acidity and a long finish. It is the perfect companion for syrupy desserts like baklava and kadaif, melomakarona, as well as chocolate sweets and aged cheeses. Serve it at 14-16°C. Avoid very fatty or salty dishes.