Grapes are sourced from contract growers of Naousa, Amyntaio & Rapsani, from vineyards of 45-80 years old. Winemaking is a reproduction of the techniques of the last century, combined with modern know-how. The blast is done by hand, leaving a percentage with the whole bunch for complexity. The vinification takes place in clay amphorae and a concrete tank while the slow fermentation is accompanied by a controlled extraction. The wine matures for an additional 6 months in amphorae and old large barrels, thus gaining depth and while maintaining its elegance. It is bottled without adding anything in any of its phases, unfiltered to keep the maximum of its natural character and elegance.
Its refined nose wins from the first moment with notes of black cherry, pomegranate and gooseberry that are harmoniously complemented with aromas of flowers and some herbal notes. The complexity of the nose continues in the juicy mouth, with the elegant density, where its velvety tannins and the long, fruity aftertaste make a positive impression.
Excellent combination with cooked and grilled, ribs, variety of cheeses and cold cuts as well as Asian cuisine.
The Family of “Raw” is a family of single varieties of wines from 2 famous varieties of Northern Greece: Xinomavro and Roditi. Extremely terroir, cold climates, very old vineyards (45-80 years old) stand out through viticulture and winemaking with zero interventions. Our goal is to clearly capture the variety and the soils from which it comes, trying hard to produce wines like our ancestors and to remain “invisible” in the end result
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