Wavecrasher is a blend mainly from Malagouzia. Malagouzia and Assyrtiko are the two most popular varieties of Greece. Malagouzia is a medium aromatic variety with roundness smooth acidity herbal and fruit aroma. Assyrtiko is full of edges with very high acidity, citrus aroma and minerality. These two varieties are quite the oposite from each other but the blend is an incredible result.

Vineyard

The Wavecrasher vineyards boast semi-mountainous terrain, comprising 3 parts Malagouzia and 1 part Assyrtiko cultivars. Positioned underneath the limestone-infused Prophet Ilias mountain, these vineyards are a sight to behold. While the harvest begins in August, we deliberately delayed harvesting for this particular label to create a unique profile with a more pronounced fruity flavor and reduced herbal notes, with an altered balance of sweetness and acidity. The blend of this label leans more towards 80% Malagouzia and 20% Assyrtiko.

Production protocol of Wavecrasher

Wavecrasher is a unique and distinct wine that is carefully crafted through the combination of two tanks made from grapes sourced from four different terroirs.

To achieve the perfect blend, our winery utilizes a cooling chamber to freeze the grapes at 4°C. From there, we undergo a cold soak and extract only the first low-pressed juice. Following settling, we ferment the juice with two different strains of yeast, which imparts complexity and depth to the wine.

Our team of experts then conducts lab control tests to ensure a consistent and high-quality product. Finally, we blend the tanks to achieve the ultimate complexity and a complete wine that is truly worthy of its name- Wavecrasher.

Organoleptic profile of Wavecrasher

The bright yellow color with green highlights, reminiscent of golden sunbeams shining through verdant foliage, immediately captures the eye. The aroma is equally captivating, with inviting green fruit notes of freshly picked green apples. As you delve deeper, you’ll discover aromatic hints of delicate flowers with gentle herbal notes that tease the senses. The magic continues as you take a sip, with tantalizing floral and herbal flavors that fill your mouth, balanced by a round body and pleasant acidity that perfectly complement the aroma.

And let’s not forget the extraordinary finished, an aromatic and lingering aftertaste that enticingly lingers on the tongue, begging for another sip. This wine is a mesmerizing triumph of winemaking, an excellent choice for those who crave a wine that is both elegant and aromatic.

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The terroir we use to produce this label is a high altitute old ungrafted vineyard with limestone ground

giving a mineral layred Athiri with complexity crispy acidity stone fruits deepness and long after taste.

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.

Production protocol of Athiri

The production of Athiri wine is a careful and meticulous process that involves several steps to ensure the highest quality of the final product. After the grapes are hand-picked in 20kg baskets, they are refrigerated for 24 hours to preserve their freshness.
The next day, the grapes are destemmed in a press filled with dry ice, and a cold soak of around 3 hours is performed to extract maximum aroma from the skin. This results in a wine that is perfect for summer. The press is worked until 0.9 atm, and the juice is then sent to a tank at a temperature of 6-9°C. The tank is kept at 5°C for a day or two, allowing all solid parts to settle at the bottom.
To begin fermentation, wild yeast is added to the clean must, requiring 0 ppm of sulfides to work. After two or three days, the main yeast is added, which will continue and complete the fermentation. The fermentation temperature is maintained at 12-14°C, and it can take anywhere from 15 to 45 days, depending on the specific case.
Following fermentation, the wine is aged on the lees for 6 months at a temperature of 10-12°C. After this process, the yeast is removed, and tartaric acid stabilization is performed at a temperature of -3°C. After two weeks, a light filtration is performed, and the wine is then bottled.
We use very low amounts of sulfides in our production process and never use any animal by-products such as egg whites, gelatin, or fish glue to stabilize proteins. Instead, we use bentonite. Our production process adheres to the organic protocol, which also makes our wine suitable for vegans, in accordance with European law for organic wine production.
By following these rigorous production methods, we ensure that every bottle of Athiri is of the highest quality possible.

Organoleptic profile of Athiri

This wine has a vibrant, light yellow color with a brilliant green hue that is characteristic of its variety.
The aroma is intensely fragrant and evokes a range of sensations that are both playful and sophisticated.
Notes of ripe stone fruit, such as luscious apricot and juicy peach, are balanced by a rich minerality that speaks to the terroir of the vineyard.
On the palate, this wine dances with a lively acidity that quickly balances the sweetness of the alcohol, creating a silky-smooth mouthfeel that finishes with a lingering aftertaste of minerality and freshness.
The wine’s roundness and depth are a testament to the careful and attentive winemaking that went into its production, creating an overall experience that is both complex and approachable.
delegance are sure to impress even the most seasoned wine connoisseur, making it a true gem among the world’s great wines.

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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

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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