Wines

MAKEDONIA: Tsantalis Moschomavro

Location: Grevena in Northwestern Makedonia.
Soil: Deep, with a good structure and neutral pH
Climate: Continental, moderated by the mountainous ranges, with adequate humidity.
Grape varieties: 100% the indigenous variety Moschomavro.
Viticultural techniques: Integrated viticulture. Vines in “double Royat”. The soil is enriched with the grape marc compost.
Harvest: Beginning of October. Manual harvest.
Vinification techniques: Fermentation in stainless steel at 23-24 oC following 2 days cold maceration.
Classification: Makedonikos regional wine (Vin de Pays).
Winemaker's notes: A red wine with a vivid crimson colour; its impressive aroma reveals cherry jam and red fruits of the forest, leading to a playful palate bursting with fresh fruits.
Serving suggestions: Enjoy it as a refreshing summer sipping wine or pair it with light lunches – such as ham and other cold cuts, or chicken salad – as well as with sweet and sour flavours.
Serving temperature: Serve chilled at 13-15 oC.

MAKEDONIA: Tsantalis Alexander Red

History: This wine honours the memory of Alexander the Great, king of Makedonia and world-famous historical figure. Many ancient Greek cities in Makedonia, like Pella (capital of the Makedonian dynasty), Sindos and Pydna, were famous for their excellent wines.
Location: The hilly countryside in central Makedonia.
Soil: Bright sandy and clayey, rich in minerals.
Sub-soil: Calcareous.
Climate: Continental, with sufficient humidity.
Varietal composition: Xinomavro, the dominant grape variety in Makedonia, at 70% and Cabernet Sauvignon at 30%. Harvest: The growing season is usually long, allowing the grapes to develop complex flavours. Harvest stretches for the Xinomavro grape from mid to end of October and mid September (from 10th-20th) for the Cabernet Sauvignon.
Vinification techniques: The vinification of Xinomavro, a complex and high quality grape variety, requires great expertise and facilities. The presence of aromatic elements, along with phenolic compounds and high acidity, requires gentle treatment to retain the grape's varietal essence. The vinification of Cabernet Sauvignon is done according to the traditional method. Extraction of the must and fermentation lasts 6 days, at carefully monitored temperature.
Classification: Makedonikos Regional Wine.
Character: A bright red wine with violet hue, bursting with pleasant aromas of fresh fruits, well-structured, smooth and fruity on the palate, with distinctive hints of blackcurrants.
Serving suggestions: A wine best enjoyed with pasta and poultry dishes, lightly seasoned red meat, mixed grills and mild flavoured cheeses. Also a fine accompaniment to traditional Greek and Mediterranean cuisine.
Serving temperature: Best served at 15-17 oC.

MAKEDONIA: Cava Tsantali Red

Grape varieties: The Greek indigenous Xinomavro at 75% and the French Cabernet Sauvignon at 25%.
Harvest: Beginning of September for the Cabernet Sauvignon and end of September for the Xinomavro.
Vinification: Typical red wine vinification. Long extraction.
Ageing: The wine ages altogether for at least three years in small oak casks and in leaning bottles.
Classification: Makedonikos regional wine (Vin de Pays)
Character: A deep red wine with a mature tint. Its rich bouquet unfolds with dried figs and prunes, and a whiff of pepper and vanilla. A full-bodied and fleshy palate with velvety tannins and a lingering finish.
Serving suggestions: Excellent with roast beef, pork sausages, pot roasts and spicy cheeses.
Serving temperature: Best served at 18-19 oC.

AWARDS

TSANTALI HALKIDIKI RED

Varietal composition: 70% Xinomavro, 30% Merlot
Classification: Halkidiki regional wine
Winemaker's notes: A fruity wine with a deep red colour, featuring fruity aromas on the finish
Serving suggestions: A versatile drinking wine, especially with mixed grills, yellow cheeses and smoked trout.

TSANTALI XINOMAVRO

Varietal composition: Xinomavro
Maturation: 12 month in oak
Classification: Makedonikos regional wine
Winemaker's notes: A red wine with a rich red tint; its aroma reveals olive notes on a background of oakwood and spices. Its richly structured taste is characterized by soft tannins.
Serving suggestions: Red meats, tomato-based dishes, cheeses.

THRACE - MARONIA: Tsantali Syrah

Location: Maronia in Thrace, Northern Greece. The Tsantali vineyards lie on small hills with a south-west orientation.
Soil: Granuloblastic to augen and porphyroblastic with a dark, red colour.
Sub-soil: Schistose and granular.
Climate: Mild, with rainy winters and favourable temperatures during spring. In the summer, the north winds cool down the atmosphere.
Varietal composition: 100% Syrah.
Vinification techniques: The classical vinification for red wines. The grape skins remain with the must for 7 days at controlled temperature.
The wine undergoes malolactic fermentation before ageing in casks.
Ageing: In small new oak casks, 100% French (Allier), 300 L. M+, for 1 year and continues ageing in the bottle.
Classification: Ismarikos regional wine.
Winemaker's notes: A dark ruby red wine, with intensive bouquet, velvety in texture, with lots of plum and blackberry flavours, finishing with a hint of oak.
Serving suggestions: Stuffed turkey, game with spicy sauces and medium-flavoured cheeses.

AWARDS

MOUNT ATHOS - METOCHI CHROMITSA: Metoxi

Origin: The slopes of Mount Athos , a unique place of great natural beauty; a monastic community dedicated to the perpetual glorification of the Mother of God. A place of devotion, prayer, obedience and meditation. From the early settlements, the monks at the cloister of St. Panteleimon, on the slopes of Mount Athos (250 m above sea level), have cultivated the vines under harsh conditions. It was the beginning of a notable winemaking tradition that lasted throughout the centuries and made the Mt. Athos wine renowned.
Location: The vineyard surrounding the St. Panteleimon cloister, at an altitude of 250 m above sea level.
Soil: Sandy clay.
Sub-soil: Deep calcareous sub-soil and adequate humidity. It has resulted from a change in the composition of granite and schistose beds.
Climate: The weather conditions are near perfect, with bright summer sunshine (more than 2,000 hrs of sunshine), few rainfalls (151 mm) and coastal maritime breezes. This combination provides the perfect conditions for grape maturation, promoting ideal grape constitution and excellent development of colour and aromas.
Varietal composition: 60% Cabernet Sauvignon and 40% Limnio.
Harvest: Mid of September. Manual harvesting. The unique ecosystem of Mount Athos , isolated as it is from other cultivations, and possessing ideal climatic conditions, is the ideal setting for the practice of organic farming, which respects the biodiversity of the land. The vineyards at Mount Athos are organic, tended only with organic compost material and natural resources.
This year's extremely benevolent climatic conditions led to a harvest characterised by exceptional fruit quality. The 2003 winter on Mount Athos was mild; t he warm spring with abundant sunshine was followed by a cool summer, with adequate periods of sunshine and no extreme heat that would scorch the vines.
The harvest at Mount Athos started on the dates expected, producing the usual smaller quantity of must. The production was 30% lower than normal. The grapes were of very good quality, especially the red grapes which are expected to give deep colour, rich aromas, and excellent properties for ageing.
Most of the Cabernet Sauvignon was harvested middle of September, having attained deep colour and sugar concentration around 14 Be. Where possible, th e TSANTALI viticulturists achieved an extra degree of phenolic ripeness by waiting to pick. We experience tremendous flavours in the fruit.
The limited-release red wine Metochi is produced from selected parcels of Cabernet Sauvignon and Limnio, growing in elevated vineyards around the St. Panteleimon Monastery. The vintage year 2003 for the Limnio gave wines with aromatic finesse and body, with a prevalence of the alcoholic infrastructure, while for the Cabernet Sauvignon the supermaturation gave deep-coloured, almost black wines, with phenolic wealth.
Vinification techniques: Traditional red vinification in open vats imparts a rich aroma and smooth taste that is enhanced by ageing. Extended maceration for approx. 15 days during and after fermentation. Malolactic fermentation in well-toasted small oak barrels follows the fermentation.
Ageing: The wine stays in French ( Allier ) new oak (first fill) for 8 months and continues to evolve its character in bottle. A wine with great ageing potential. Classification: Mount Athos Regional wine – Domain of the St. Panteleimon Monastery.
Character: The unique ecosystem of the St. Panteleimon cloister on Mt. Athos gives birth to a truly 'grand vin'. Deep red colour, a harmony of spices on top of complex fruit notes. Intense and generous presence of the Cabernet Sauvignon with a velvety texture that marks the Limnio. Impressive silky tannins and subtlely integrated barrique tones. Weight and bitter elegance on a melted chocolate background.
Serving suggestions: Exquisite with steak au poivre, roasted lamb ribs, duck in caramelised sauce, game and full-flavoured cheeses.
Serving temperature: Best served at 18 -20 oC.

AWARDS

HALKIDIKI - AGIOS PAVLOS: Tsantalis Merlot

Varietal composition: 100% Merlot.
Harvest: End of September. Manual harvesting.
Vinification techniques: The classical vinification for red wines. The grape skins remain with the must for several days.
Ageing: In small new oak casks, French ( Allier ), 300 L. M+, for 9 months.
Classification: Halkidiki regional wine.
Character: It has a deep garnet colour and rich plummy fruit, with hints of vanilla and oak flavours that linger on the finish.
Serving suggestions: A wine well recommended with beef ragout, lamb and full-flavoured aged yellow cheeses.
Serving temperature: Best served at 19-20 oC.

AWARDS

NAOUSA: Tsantalis Naousa

Varietal composition: 100% Xinomavro.
Harvest: End of September until beginning of October.
Vinification techniques: The vinification takes place at our winery near the village of Stranza in the Naousa region. It is the classical red method and the maceration lasts for an average of 6 days. The temperature is controlled between 26-30 oC.
Ageing: In small oak French casks for 12 months and then in leaning bottles. A wine suitable for long time ageing.
Classification: Naousa O.P.A.P. (V.Q.P.R.D.)
Character: A full-bodied wine, ruby-red in appearance, with aromas of ripe berries accented by new oak, well balanced with an elegant long finish.
Serving suggestions: A wine recommended with most Greek traditional dishes like “Yiouvetsi” (Oven-baked lamb or beef with macaroni in tomato sauce), barbecued meats in spicy sauces and Feta cheese.
Serving temperature: Best served at 19 oC.

AWARDS

NAOUSA: Tsantali Naousa Epilegmenos (Reserve)

Varietal composition: 100% Xinomavro.
Harvest: End of September until beginning of October.
Vinification techniques: Classical red wine vinification at 26-28 oC at the Tsantali winery in Naousa, followed by 6 days maceration.
Ageing: In small French oak casks for 12 months and at least another 24 months in leaning bottles. A wine suitable for long term ageing.
Classification: Naousa O.P.A.P. (V.Q.P.R.D.) Epilegmenos (Reserve).
Character: Lovely mature burgundy colour. A delicious hint of black olives on a fruit-driven nose. Soft and mature fruit in the mid palate. Well-rounded tannins take all these flavours through to an excellent fruit-driven finish of great length where flavours of dried dates abound.
Serving suggestions: Its robust and rich taste gives it the potential to match well with rich foods, making them more palatable. It has an excellent gustative affinity with anything containing tomato, from a simple meat in tomato sauce stew, such as “kokkinisto”, to even oven-baked fish in tomato sauce. Its favourite cheeses are those that, like the wine, have an intense character, such as Kefalotyri, Batsos of Naousa, and most mature medium hard cheeses.
Serving temperature: Best served at 19 oC.

AWARDS

RAPSANI: Tsantalis Rapsani

Location: The vineyards of Rapsani lie on the southern slopes of Mt. Olympus , the Mountain of the Gods. Specific vineyard sites because of the soil, microclimate conditions and cultivation techniques, have the ability to create superior grapes. If the growing season is perfect, only the finest parcels are selected. These grapes, under the guidance of our expert winemakers, will give an outstanding wine.
Soil: Ferruginous slate.
Sub-soil: Sand and clayey loam.
Varietal composition: The Greek (indigenous) Xinomavro (34%), Krassato (33%) and Stavroto (33%).
Harvest: End of September. Manual harvesting.
Vinification techniques: Co-vinification of all three varieties. Fermentation at 28-30 oC for 8-10 days, followed by malolactic fermentation.
Ageing: In small French ( Allier ) 300 L. oak casks for 6 months. The wine ages 50% in new barrels and 50% in second/third-fill barrels. It then continues its ageing for at least 6 months in bottle (min. ageing period 1 year).
Classification: Rapsani appellation.
Character: A wine that has a bright deep ruby colour and a seductive bouquet of spices and dried fruits that reveal its ageing. It has a round balanced flavour, a velvety texture and a lingering mellow finish.
Serving suggestions: A fine wine to complement foie gras, poultry, lightly seasoned red meats and full-flavoured cheeses.
Serving temperature: Best served at 18 oC.

NAOUSA: Tsantali Rapsani Epilegmenos (Reserve)

Location: The vineyards of Rapsani lie on the southern slopes of Mount Olympus , the Mountain of the Gods. Specific vineyard sites because of the soil, microclimate conditions and cultivation techniques, have the ability to create superior grapes. If the growing season is perfect, only the finest parcels are selected. These grapes, under the guidance of our expert winemakers, will give an outstanding wine.
Soil: Ferruginous slate.
Sub-soil: Sand and clayey loam.
Varietal composition: The Greek (indigenous) Xinomavro (34%), Krassato (33%) and Stavroto (33%).
Viticultural techniques: Old vine vineyards (30 years old); bush trained.
Vinification techniques: Co-vinification of all three varieties. Fermentation at 28-30 oC for 8-10 days, followed by malolactic fermentation.
Ageing: In small French ( Allier ) 300 L. new oak barrels for at least 12 months and at least another 12 in bottle (minimum ageing period 3 years). A wine with great ageing potential, it will continue to evolve and achieve extra depth of character.
Classification: Rapsani Appellation Epilegmenos (Reserve).
Winemaker's notes: An elegant wine, deep purple-red in colour, with a juicy blackcurrant flavour and hints of liquorice richness. Velvety, lush, echoing nicely on the graceful finish.
Serving suggestions: A fine accompaniment to game and other dark red meats with rich and spicy sauces. An impressive glassful on its own, it tastes delicious with roasts, poultry and full-flavoured cheeses.

AWARDS

NEMEA: Tsantali Nemea

Location: Nemea, the most renowned wine region of Peloponnese, S. Greece.
Soil: Limestone.
Sub-soil: Siliceous and clay.
Climate: The climate is typical Mediterranean , with mild winters, light rain and hot summers with ample sunshine.
Varietal composition: 100% Agiorgitiko.
Harvest: Middle till end of September.
Vinification techniques: The classic vinification for red wines. The grape skins remain with the must for 5 days at controlled temperature.
Ageing: One year in new oak casks.
Classification: Nemea O.P.A.P (V.Q.P.R.D)
Character: Prunes, a touch of mint and good oak in the nose. In the palate, round and balanced.
Serving suggestions: Steaks, souvlaki, ‘bifteki' (beef patties), roasts, lamb dishes and delicate cheeses.
Serving temperature: Best served at 18 oC.

AWARDS

Tsantali Xinomavro

HALKIDIKI: Tsantali Halkidiki

Tsantali Rouge

Location: The peninsula of Halkidiki in Makedonia, Northern Greece . The vineyards lie on small hills, close to the sea.
Soil: Mainly sandy clay.
Sub-soil: Deep calcareous.
Climate: Typical Mediterranean (long hot summers, mild winters) with a high sunshine index during the growing and maturation season. Varietal composition: Xinomavro, the dominant grape variety in Makedonia, at 70% and Moschomavro at 30%.
Vineyard area: 50 ha. planted under Xinomavro and 10ha. under Moschomavro.
Harvest: Beginning of August until end of September. Manual harvesting.
Vinification techniques: The vinification is the classical vinification for red wines, with a short period of skin contact, in order for the wine to acquire smooth tannins.
Classification: Table wine.
Character: This deep red wine features inviting ripe berry fruit aromas.
Serving suggestions: A versatile drinking wine, especially with pasta, mixed grills or a selection of cheeses.
Serving temperature: Best served at 15-17 oC.

DESERT WINE: Tsantali Mavrodaphne

Location: Small vineyards around the Corinthian Gulf.
Climate: Mild Mediterranean.
Varietal composition: 70% Mavrodaphne, 30% Black Corinthian.
Harvest: Beginning of September for the Black Corinthian and end of September for the Mavrodaphne.
Vinification techniques: The two grape varieties are vinified separately, until approximately half their sugars have been converted into alcohol. The fermentation is stopped with the addition of wine distillate to the fermented must, bringing the wine to 15% alcohol. It is then aged for at least one year in oak.
Classification: Mavrodaphne Appellation.
Character: Deeply coloured, with a hint of brick red. Its fine bouquet harmoniously blends the spicy aromas of plums with those of mocha and cocoa, accompanied by cinnamon and clove. A round and generous wine, its velvety sweetness envelopes the palate and reveals its rich aromatic character, with cocoa and a faint sense of vanilla. Full-bodied, well structured, with an alluring finish.
Serving suggestions: This wine makes a great aperitif and is also ideal with fresh fruit and fruit salads. Desserts also provide a great match – fruit pies and tarts, light puddings, plain cakes and sorbets.
Serving temperature: Best served at 13-14 oC as an aperitif or at 16 oC as an after dinner drink, on its own or with desserts.

AWARDS

Home | Foods | Wines | Machines |Links | Contact


Produced by Photoenhancements.com
All Rights Reserved © 2003-07