Storyteller is a Grande Reserve protocol from Amoriano PDO winery-owned vineyards.
This is the first time we produce this protocol; we started with a late harvest grape from three different vineyards, destemmed in the barrels with no pump, hand-punched down until the end of the fermentation and bucket transferred by hand in the press.
Aged for one year in the tank and 18 months in French and American oak barrels.

Vineyard
Storyteller is born from three distinct organic vineyards, each owned by the winery. Two of them lie beneath the imposing Prophet Ilias Mountain, where chalky, nutrient-poor soil challenges the vines, yielding Amoriano grapes of exceptional quality.
The third vineyard rests under the shadow of Attaviros Mountain, near the village of Emponas, where the land’s natural harshness shapes the character of the fruit.
Amoriano thrives in sun-drenched, well-drained soils that push the vine to its limits.
While naturally abundant, this variety sacrifices quality in fertile soil, making these rugged, demanding terrains the perfect cradle for producing truly remarkable grapes.

Production protocol of Storyteller
Our winemaking protocol begins with a late harvest of Amoriano grapes from our organic vineyards, carefully hand-picked into 20 kg baskets.
To preserve freshness and enhance extraction, the grapes are refrigerated for over 24 hours, allowing us to initiate tannin and color extraction at a very low temperature.
Once ready, we destem the grapes and transfer the juice, along with the skins, into 200L barrels.
A three-day cold soak follows before we introduce wild yeast to kickstart fermentation.
Every eight hours, we perform gentle manual punch-downs in each barrel, ensuring optimal extraction.
To enhance complexity, we introduce two different yeast strains, creating a more layered and nuanced fermentation.
Our focus is on maximizing color and tannin extraction, both essential for the wine’s aging potential.
Fermentation temperatures never exceed 18°C.
Once complete, we transfer the barrels beside the press and carefully move the grape must by hand, without the use of pumps, preserving its delicate structure.
The wine then rests on the lees in tanks at 10°C for 12 months before aging for 18 months in a mix of French and American oak barrels, both old and new.
Finally, after aging, we blend the wine in tank and bottle it without filtration or stabilization, ensuring its purest expression.

Organoleptic profile of Storyteller
A deep, dark red hue hints at the wine’s intensity.
On the palate, firm yet well-integrated tannins create a grippy, chewy texture, gradually giving way to a smooth, refined finish.
The acidity is vibrant yet harmoniously balanced with the alcohol, leading to a long, lingering aftertaste.
The nose is layered and expressive, revealing ripe red fruit aromas intertwined with hints of tobacco, black tea, and subtle chocolate nuances from barrel aging.
A wine of depth and structure, promising elegance and aging potential.

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Vineyard
The Dancing Forest Retsina is crafted from three distinct vineyards, each contributing its unique characteristics to the blend. The first 30% of the Athiri component comes from a vineyard nestled on the slopes of a mountain, where ancient, ungrafted vines thrive in limestone-rich soil. Harvested early, this portion brings high acidity and a pronounced minerality to the wine.

The second 30% is sourced from a semi-mountainous vineyard with dark, well-draining stone soil. This addition imparts a more pronounced fruity profile to the blend. The final 40% comes from Assyrtiko, a revered variety in Rhodes. Known for its high acidity, Assyrtiko enhances the wine with both crisp acidity and earthy undertones. This vineyard, located beneath the towering Profítis Ilias Mountain and surrounded by forest, adds depth and complexity to the overall blend.

Production protocol of Dancing Forest
After harvesting the grapes in 20 kg baskets, we refrigerate them for 24 hours to lower their temperature, minimizing oxidation and preserving aromatic compounds. The following day, we destem the grapes and perform a cold soak by adding dry ice to the press. This process extracts more aromas from the skins and contributes to a fuller body and mouthfeel in the wine. We maintain the must at 5°C to encourage the separation of solids at the bottom of the tank. After two days, we transfer the clarified must to another tank and initiate fermentation with wild yeast. This step enhances the wine’s complexity and helps lower volatile acidity. Two days into fermentation, we switch to the primary yeast strain to ensure complete fermentation. One day later, we add 600 grams of pine resin to the fermenting wine to introduce unique aromatic characteristics. Upon fermentation’s completion, we add additional pine resin to further enhance volume and complexity of pine aromas.

The wine then ages on its lees for six months, with temperature control maintained between 10–12°C to preserve freshness and flavor. After aging, we transfer the clear wine to a new tank and lower the temperature for two weeks to stabilize tartaric acid. We then add bentonite to ensure protein stability. Following filtration, the wine is ready for bottling.

Organoleptic profile of Dancing Forest
The wine presents a lively acidity that dances gracefully on the palate, harmonizing beautifully with the rich sweetness of the alcohol. A subtle yet distinct pine aroma leads the olfactory experience, layered with earthy undertones and a bright citrusy freshness. The finish is long and persistent, revealing a pleasing minerality that lingers, inviting another sip.

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Pink Fox is an enticingly aromatic blend, brimming with fresh summer notes of peach, strawberry, and delicate floral hints. Sourced from semi-mountainous, organic vineyards, this wine is crafted predominantly from Moscato grapes — the island’s third most popular variety.
Balanced with high-acidity varietals like Sauvignon Blanc and Chardonnay, it offers a refreshing contrast to Moscato’s natural sweetness.
Together, they create a unique flavor profile that beautifully captures the essence of its Mediterranean origins.

Vineyard
The Pink Fox vineyards are nestled in several locations beneath Prophet Ilias Mountain. The chalky, limestone-rich soils contribute to the wine’s bright acidity, earthy character, and distinctive minerality.
This unique blend is crafted from two self-rooted old vineyards of Moscato, which make up 60% of the composition. The remaining 40% comes from a carefully selected mix: one vineyard of Chardonnay, two vineyards of Sauvignon Blanc, and a small parcel of Malagouzia. The latter are harvested early to enhance the wine’s acidity and complexity, resulting in a well-balanced and expressive final blend.

Production protocol of Pink Fox organic
After the harvest, the grapes are carefully placed in 20 kg baskets and stored in a refrigerated environment to lower their temperature, preserving their delicate aromatic compounds.
The following day, we destem the grapes and use dry ice to fully protect and extract their aromas from the skins. The juice is then kept at 5°C for two days, allowing natural clarification through gravity.
Once settled, we introduce wild yeast to initiate fermentation. After two days, we transition to the main yeast to ensure a controlled and complete fermentation process.
For this blend, we utilized two fermentation tanks: one inoculated with a thiolic yeast to enhance floral aromas, and the other with an EVC strain, which contributes a rich mouthfeel and vibrant fruit aromas.
Post-fermentation, the wine is aged on the lees for six months at 10°C, adding depth and texture.
Before bottling, we naturally stabilize tartaric acid at -2°C and use bentonite, a natural clay mineral, for protein stabilization.
Finally, the wine is filtered and bottled, preserving its purity and character.

Organoleptic profile of Pink Fox organic
Pink Fox glows with a delicate blush hue, kissed by sunlit orange highlights. Its aromatic bouquet bursts with wild roses, honeysuckle, and hints of ripe peaches and strawberries.
The palate is silky yet lively, with a playful acidity that dances elegantly. Juicy notes of white nectarine and raspberry unfold, leading to a lingering, refreshing finish that echoes the warmth of a summer evening.

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Vineyard
The vineyards of Amoriano are situated in a stunning semi-mountainous area surrounding the charming village of Embona.
There are a total of five vineyards in the region, most of which are self-rooted and produce around 800 kg per acre.
The Amoriano grape variety, which is also known as Mandilaria in the rest of Greece, is a unique berry-like grape with big berries and grippy tannins that possess a high percentage of anthocyanins.
By using this grape variety, winemakers can create a PDO Rodos as red and dry wine, as well as rosé wine that can be blended with 30% Maurathiriko if desired.

For this year’s label, we chose to go with 100% Amoriano to capture the unique taste and characteristics of this exceptional grape.
To achieve the smooth tannins that are characteristic of Amoriano, winemakers need to take extra care in the winemaking process.
It is important to note that only vineyards located in semi-mountainous areas can produce high-quality red dry wine using this variety.
It is not suitable for cultivation near the sea or in cooler spots; it requires direct sunlight and nutrient-poor soil for grapes of the highest quality.

Production protocol of Amoriano
After harvesting the Amoriano grapes, it is important to store them in the fridge for at least a day to lower the temperature.
However, if the temperature is not low enough, it is advisable to keep the grapes in the fridge for an extra day.
This helps to preserve the grapes’ quality and ensure optimal flavors and aromas are retained.
Once the grapes are adequately cooled, we destem them and place them in oak barrels to ferment.
We ferment the skins and juice together to extract maximum flavor and character.
For the first three days, we perform a cold soak to ensure that the temperature remains low enough for yeast activity.
After the temperature rises to around 12°C, we start fermentation using wild yeast for a low rate before switching to the main yeast on the fifth day.
This year, we used a yeast that was specially selected for its ability to bring out all the characteristic aroma of the Amoriano grape variety.
We ferment the grapes in oak barrels for two weeks, making manual punch-downs every eight hours to extract more anthocyanins while avoiding the pumping of the juice.
This process helps to take only the smooth tannins from the grapes.
To ensure the smoothness of the tannins, we maintain the low fermentation temperature range of 12–18°C.
After two weeks of fermentation, we take the barrels beside the open press and manually transfer the grape skins and juice to the press.
We press until 0.9 atm and lead the juice into a tank for further fermentation and lees aging for ten months.
After aging, we clear the wine naturally with gravity and stability; it comes naturally with time, so no filter or stabilization is needed before the process of bottling.

Organoleptic profile of Amoriano
Its deep color of dark red with blue highlights is just an introduction to what is to come.
Upon nosing, the wine reveals a strong aroma of ripe red fruits, the likes of blackberry, black currant, cherry, and strawberry.
These notes are brilliantly balanced with the background aroma of the terroir, giving it a distinct character.
On the palate, the wine’s fine bouquet is partnered with grippy tannins that quickly balance the full body with roundness.
And just when you thought it can’t get any better, its smooth ending with a long aftertaste leaves a beautiful lingering finish, making it a perfect addition to any wine collection.
Overall, this wine is a lovely example of Sauvignon Blanc with added complexity and depth that is sure to please even the most discerning palate.
Enjoy it with a light meal or simply savor it on its own.

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Vineyard

Wavecrasher wine is a blend of grapes from six different vineyards, including two seaside vineyards that benefit from the cool breeze of the Aegean. These low-altitude vineyards impart a fruity aroma to the wine, while the higher altitude vineyards contribute a more herbal aroma. Additionally, there are four vineyards located in semi-mountainous areas beneath the mountain of Prophet Ilias, which is rich in limestone.

The two most popular grape varieties used in Wavecrasher wine are Malagouzia and Assyrtiko. Malagouzia is a medium aromatic grape with a smooth acidity and notes of herbs, fruit, white flowers, and strong night flowers. Assyrtiko, on the other hand, is known for its minerality, citrus aroma, and high acidity. What’s unique about this grape is that it can withstand high temperatures in the summer, allowing for a later harvest while still maintaining its acidity. This grape has gained worldwide recognition and is even being grown in other countries such as Australia and South Africa. The Assyrtiko grape originated from Santorini Island and has since become a famous Greek variety enjoyed by wine enthusiasts all over the world.

Production protocol of Wavecrasher

Our winemaking process for Malagouzia and Assyrtiko begins with handpicking each grape variety in 20kg baskets, ensuring the grapes are carefully selected for quality. The baskets are then immediately placed in the fridge to drop the temperature, allowing us to extract the best juice possible. We take only the free run and nothing above 0.2 atm from the press to ensure that only the highest quality juice is being used. Both varieties are fermented separately in different tanks. Before fermentation begins, the juice is kept at 5°C for a day to ensure all solids settle at the bottom of the tank. We use a wild yeast to start fermentation, which is then followed by a second specific yeast for each variety. This process adds a greater complexity to the wine, producing unique characteristics for each variety.

For Assyrtiko, we use a specific yeast that emphasizes the terroir of the vineyard, while for Malagouzia, an esteric yeast is used to give a more herbal and flowery aroma. After the aging process on the lees for six months, we make our final blend and stabilize the proteins and acidity for two weeks. We then lightly filter the wine before bottling it.

Our meticulous winemaking process ensures that you can taste the highest quality of Malagouzia and Assyrtiko in every glass.

Organoleptic profile of Wavecrasher

This wine shows a beautiful light yellow hue with stunning green highlights that capture the light beautifully. On the nose, one is immediately transported to a summer orchard filled with ripe stone fruits like juicy peach at its peak of ripeness. One can also detect the aroma of delicate flowers adding a touch of elegance to the wine.

As you take your first sip, you’ll experience a smooth acidity that is perfectly balanced with a great roundness that fills your mouth with a sensation of luxury. It’s undeniable that this wine is full of minerality, which can be attributed to the soil where the grapes are grown. The minerality in the wine complements the aroma of stone fruit and citrus.

The finish is just as perfect as the first sip, with the aroma of stone fruit lingering long after the last drop. Overall, if you’re in search of a light, flavourful wine that leaves you wanting more, give Wavecrasher a try.

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Vineyard

Armenistis wine is a true masterpiece, crafted from the finest selection of five different organic vineyards. Two of these vineyards are home to rare, ungrafted Moschato grapes,which give the wine a unique profile that cannot be found anywhere else on the island of Rodos.

The Chardonnay vineyard boasts an impressive age of 27 years, while the Sauvignon Blanc and Malagouzia vineyards are a respectable six years old. All of these vineyards are located in a semi-mountainous region beneath the mighty Prophet Ilias mountain, which is rich in limestone.

The grapes from these exquisite vineyards are harvested early, around the 25-29 of July. This means that the Armenistis vineyards are the first in all of Europe to be harvested, showcasing the exceptional quality and dedication to detail that is put into each bottle of Armenistis wine.

Production protocol of Armenistis

After harvesting the grapes, it is crucial to store them in the fridge for 24 hours. This ensures the temperature drops from 30°C to 15°C or below, sometimes even as low as 6°C. Any temperature below 20°C is acceptable, but the lower, the better. To preserve the natural flavors and aromas of the grapes, we do not use any sulfides during the juicing process. We only extract juice until the pressure reads 0.2 atm. Additionally, to prevent oxidation, we use dry ice as an antioxidant. Carbon dioxide competes with oxygen, ensuring the aroma of the grapes remains intact.

We keep the juice at 5°C for a day or two and then begin the fermentation process. Firstly, we prepare wild yeast and ferment for three days. Next, we introduce the second yeast, which completes the fermentation process. We employ one tank for Chardonnay, Malagouzia, and Sauvignon Blanc blends, and conduct their alcoholic fermentation at 14-16°C. We use a neutral yeast for the second tank, which we use for Moschato, this yeast expresses the vineyard’s terroir and brings out the limestone flavor.

After fermentation, we age the wine on the lees for six months. Following this, we blend the wine and stabilize it at -2°C. Lastly, we employ light filtration, and bottle the wine. Overall, by adhering to strict temperature and preparation guidelines, we ensure the highest quality wine possible.

Organoleptic profile of Armenistis

Armenistis is a dazzling light yellow wine, sparkling with green highlights that catch the eye. Upon opening, the nose is swept away with a symphony of green aromas, epitomized by succulent notes of apple, herbal freshness, and an expressive minerality that pays homage to the vineyards.

Upon tasting, the wine’s full body is immediately apparent, as its rich flavor combines effortlessly with an impeccable acidity that brings everything into balance. The minerality once again takes center stage, accentuating a roundness that extends to the mouth and indulges the taste buds. The wine’s long aftertaste provides the perfect amount of complexity and finishes each sip on a high note.

Overall, Armenistis is a wine that embodies the excellence of the vineyards it comes from. Its lightness stands in perfect contrast to the fullness of its taste, while its delicate green hue adds to its distinctiveness. A bottle of Armenistis is like a time capsule of the vineyard’s flavors, kept ripe and ready for consumption.

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Vineyard

A delicate fusion of carefully selected white vineyards from seaside to high hills, boasting an exceptional range of flavors and aromas. These vineyards produce from 400kg to 900kg of grapes per acre, with no access to water beyond rainfall.Thankfully, last year’s rain season was favorable and lasted until April. However, zero rainfall was recorded from April until harvest. Despite this, we are thrilled to report that this white blend has exceeded expectations.

In a surprising turn of events, we experienced five days of unprecedented snowfall. While this may sound alarming, it actually yielded several benefits for our vineyards. Firstly, the snow effectively cleared the vines from any potential fungus. Secondly, this cold snap provided a period of rest for the vines that proved to be advantageous for the upcoming production season.

Treat your palate with the exceptional taste of our White Blend, proving that Mother Nature continues to surprise us with her bounties.

Production protocol of White button

After producing our main labels up to 0.2 atm, we continue pressing until we reach 0.9 atm and gather all the juice in two tanks. This process allows us to make use of the Non free run juice, which would otherwise go to waste.

To ensure that we produce a high-quality wine, we follow the same protocol as the other main labels. Firstly, we use dry ice and avoid using sulfides. We start with the wild yeast and then switch to the main yeast. The wine is then aged on the lees at 10°C for six months. After this period, we stabilize proteins and acidity before finally bottling the wine.

While this wine may have fewer elegant aromas and may not last as many years, it still offers a complex and satisfying flavor that is perfect for those looking for a young, enjoyable wine. By using all the juice, we maximize our resources and minimize waste, while still producing a high-quality product that our customers can enjoy.

Organoleptic profile of White button

White button wine displays a beautifully pale yellow hue with delicate green undertones. The aroma is reminiscent of ripe stone fruit and delicate white blossom, with subtle herbal notes and a hint of minerality. Upon taking a sip, the wine envelopes the palate in a luxurious roundness that is perfectly balanced by a bright and zesty acidity, showcasing the freshness of the wine. Layers of ripe fruits unfold on the palate, intermingling with the delicate floral and herbaceous notes detected on the nose.

The delightful fruitiness and complexity of the wine linger long after each sip, leaving an unforgettable and refreshing finish. Overall, the white button wine is a true masterpiece of finesse and elegance, perfectly poised for any occasion.

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Vineyard

These historic vineyards, planted in the 1920s by Italian occupiers of Rodos Island, boast pre-phylloxera vines with European root systems. The Athiri grapevines, grown at an elevation of 950m on the limestone slopes of Mount Attaviros, are a unique expression of this terroir. Our harvest begins in early September, nearly a month after other Athiri vineyards have been picked. The dramatic temperature shifts between day and night help to preserve the grapes’ natural acidity,while the limestone soil lends minerality to the wine.Furthermore, the high-altitude location exposes the grapes to strong UV rays, which prompts the production of more aromatic compounds that protect the fruit from sun damage. All of these factors contribute to the singular character of our vineyard and the exceptional quality of our wine.

Vinification & winemaking process

Athiri acacia is a premium wine crafted from the free run juice of Athiri grapes sourced from the old vineyards situated on the mountain above Emponas village. To ensure the grapes are at the perfect temperature, we refrigerate them for a day upon arrival, bringing them to a temperature below 12°C due to cooler September weather. The next day, we carefully fill the press with grapes and dry ice to extract high-quality free run juice before the press start which is then transferred to a clean tank.

To prevent any fermentation, we keep the tank at 5°C and allow the solids to settle at the bottom. Next, we prepare the wild yeast for the next day, which will be transferred to the tank along with the clear juice to initiate fermentation. After two days of primary fermentation, we add the main yeast to the mix.

We follow a strict organic feeding program for the yeast, and we transfer 20% of the ongoing fermentation to two new Acacia barrels to finish the fermentation process. We age the wine on lees for 11 months in the tank and in the barrels before blending, stabilizing, filtering, and bottling the final product.

Our time-intensive and costlier approach yields the best results, delivering an incredibly smooth and fine-tasting wine with unique characteristics from the Athiri grapes and the acacia barrels.

Organoleptic profile of Athiri Acacia

Indulge your senses with Athiri Acacia, a remarkable wine that embodies the essence of nature. As you pour it into your glass, marvel at its exquisite light yellow hue with green highlights, evocative of sunlight filtering through lush trees in a pristine forest.

Prepare to be transported to a realm of tantalizing aromas that will leave you breathless. Aromas of succulent stone fruits will dance, tantalize and enchant you, heightened by earthy notes delicately infused by the acacia barrels and the vineyards. As you take a sip, the wine will caress your palate, with its smooth acidity and rounded texture, delicately balanced with a minerality that amplifies the taste sensation.

The finish lingers, providing an unforgettable aftertaste as the flavors linger long after the last sip. Athiri Acacia is a wine that engenders a remarkable harmony between the senses, elevating your wine experience to new heights. Indulge in this beautiful creation, and discover why it stands apart from the rest.

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Vineyard

The vineyards of Amoriano are situated in a stunning semi-mountainous area surrounding the charming village of Embona.
There are a total of five vineyards in the region, most of which are self-rooted and produce around 800 kg per acre. The Amoriano grape variety, which is also known as Mandilaria in the rest of Greece, is a unique berry-like grape with big berries and gripy tannins that possess a high percentage of anthocyanins.
By using this grape variety, winemakers can create a PDO Rodos as red and dry wine, as well as rose wine that can be blended with 30% Maurathiriko if desired. For this year’s label, we chose to go with 100% Amoriano to capture the unique taste and characteristics of this exceptional grape.

To achieve the smooth tannins that are characteristic of Amoriano, winemakers need to take extra care in the winemaking process. It is important to note that only vineyards located in semi-mountainous areas can produce high-quality red dry wine using this variety. It is not suitable for cultivation near the sea or in cooler spots; it requires direct sunlight and
nutrient-poor soil for grapes of the highest.

Production protocol of Amoriano

After harvesting the Amoriano grapes, it is important to store them in the fridge for at least a day to lower the temperature. However, if the temperature is not low enough, it is advisable to keep the grapes in the fridge for an extra day. This helps to preserve the grapes’ quality and ensure optimal flavors and aromas are retained.
Once the grapes are adequately cooled, we destem them and place them in oak barrels to ferment. We ferment the skins and juice together to extract maximum flavor and character. For the first three days, we perform a cold soak to ensure that the temperature remains low enough for yeast activity. After the temperature rises to around 12°C, we start fermentation using wild yeast for a low rate before switching to the main yeast on the fifth day.
This year, we used a yeast that was specially selected for its ability to bring out all the characteristic aroma of the Amoriano grape variety. We ferment the grapes in oak barrels for two weeks, making manual punch downs every eight hours to extract more anthocyanins while avoiding the pumping of the juice. This process helps to take only the smooth tannins from the grapes.
To ensure the smoothness of the tannins, we maintain the low fermentation temperature range of 12-18°C. After two weeks of fermentation, we take the barrels besides the open press and manually transfer the grape skins and juice to the press. We press until 0.9 atm and lead the juice into a tank for further fermentation and lees aging for ten months. After aging, we stabilize the clear wine for proteins and acidity, filter it lightly, and bottle it.
The result is a unique, high-quality wine that highlights the distinctive flavors and aromas of the Amoriano grape.

Organoleptic profile of Amoriano

Its deep color of dark red with blue highlights is just an introduction to what is to come. Upon nosing, the wine reveals a strong aroma of ripe red fruits, the likes of blackberry, black currant, cherry, and strawberry. These notes are brilliantly balanced with the background aroma of the terroir, giving it a distinct character.
On the palate, the wine’s fine bouquet is partnered with roundness. And just when you thought it can’t get any better tannins that quickly balance the full body with its smooth ending with a long aftertaste leaves a beautiful lingering finish, making it a perfect addition to any wine collection.

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