Nikolou Winery
Avros Nikolou
Category: Varietal Dry White Wine.
Location: Atsiki Lemnos.Volcanic soil, with the variety perfectly suited to the unique terroir of the island, with good technological maturation for dry wine, while the typical aromas of Moschato Alexandria are incorporated into the juice and constitute the predominant primary aromatic potential of wine.
Winemaking : Pre-cryo-extraction and static settling for 24 hours.
Organoleptic characteristics: White-yellowish color, aromatic complex, with notes of rosemary and tropical fruits. Well matured in the bottle. The flavor insists on the complex fruity and floral character with a good balance with acidity adding freshness and minerality. Full body and aromatic, long aftertaste.
Accompanies seafood, white meat and cheeses.
Enjoy at 8-10 ℃.
Malagouzia Nikolou
Category: PGI Attiki
Winemaking: Manual harvest in mid-August, vinification and static settling for 48 hours. Alcoholic fermentation with selected yeasts at controlled temperatures, in stainless steel tanks.
Organoleptic characteristics: Light white-yellow color with green highlights. Fruity aromas with a dynamic presence of citrus fruits and nuts. Rich and aromatic mouth, crispy acidity and long-tempered aftertaste.
Accompanies fish, seafood, white meats, pasta, wild mushroom risotto and cool-aromatic salads.
Enjoy at 8-10 ℃.
Mandilaria Rose
Category: PGI Attiki.
Location: From a young vineyard at the foothills of Hymettus in the region of Koropi. It is found at an altitude of 600 meters.
Winemaking : Harvesting by hand in stacks, destemming and extraction for 2 hours. Static settling, of the free-flowing must, and alcoholic fermentation at controlled temperature with selected yeasts. The wine stays 2 months in stainless tanks on the lees and 1 month in new barrels of oak and acacia for micro oxidation.
Organoleptic characteristics: Bright red color as a characteristic of the variety’s dyeing ability. Herbal aromas, from Hymettus terroir, which are framed by red fruits (such as strawberry and raspberry). Slightly tannic with soft acidity.
Accompanies pasta, white meat, rich salads, grilled fish, shellfish and white sauce foods.
Enjoy at 8-12 ℃.
Merlot Nikolou
Category: Varietal Dry Red Wine.
Winemaking :Grapes with phenolic maturation for the full development of the varietal variety are selected and sown with the milder mechanical treatment to completely remove the skins, while the grape pulp is transported by a peristaltic pump to the winemaker. The extraction of the red anthocyanins of the grape pulp lasts 20 days at 24 ℃. The juice is separated without any pressure. It is then transported to 350 l oak barrels to complete the alcoholic fermentation in a controlled oxygenation environment so that the flavor and flavor balance gives the wine its complexity while the barrel’s contribution to the aromatic potential of the wine is discreet. Τhen, in a stabilization tank with cooling and static physical clarification, clarity is restored without the use of filters. It is bottled and remains for reductive maturation in the underground area of the Winery (14 ℃ and 80% relative humidity) for 3 months.
Organoleptic characteristics: Deep red color. A bouquet of mature red fruits and spices in balance, a gentle, velvety taste with herbal elements, with an excellent balance between alcohol and acidity. Long aftertaste and aging potential.
Accompanies pasta with red sauces, pizzas, cheese dishes, red meat and grilled chicken.
Enjoy at 17 ℃
Assyrtiko Nikolou
Category: PGI Attiki.
An island variety that has been well adapted to Attica’s vineyard giving high quality wines.
Winemaking: Manual harvest in mid-August, vinification and static settling for 48 hours. Alcoholic fermentation with selected yeasts at controlled temperatures, in stainless steel tanks.
Organoleptic characteristics: Shiny white-yellow color with soft golden highlights. Flavors of white fruit, distinctive mineral notes of botanical character. Playful in the mouth with dynamic acidity.
Αccompanies oily fish, shellfish, white meat and green salads.
Enjoy at 8-10 ℃.
Savatiano Fine Lees
Category: PGI Attiki.
From 25 years old vineyards in Koropi.
Winemaking: Manual harvest in the beginning of September, pressure, static settling for 36 hours and alcoholic fermentation with selected yeasts at controlled temperatures. The wine stays on the lees for 2 months.
Organoleptic characteristics: Light yellow-greenish color. Gentle, medium-intensity aromas of citrus peel and stone fruit.
Brioche and bread aromas from batonnage prevail.Full and exuberant body with a long aftertaste.
Accompanies white meats, seafood, fried foods and a variety of Mediterranean cuisines.
Enjoy cool at 9-12 ℃.
Savatiano Yellow
Category: Natural wine, PGI Attiki, without the addition of sulfites from biological grapes.
60-year-old vineyard with a yield of 300 kg / acre.
Winemaking: Τhe harvest in mid-September gives overripe grapes with special flavors. The fermentation is done without the addition of sulphites, with native yeasts. Αlso, carefully hand selected and frozen rams are added in the tank, enhancing the flavor and aroma of the wine. The fermentation is completed in barrels (50% oak and 50% acacia).
At the end of the fermentation, no sulfites is added until bottling.
Organoleptic characteristics: The aromatic and taste complexity of this wine is unique: Rich and complex aromas of tropical and spring fruits, citrus peel with sweet notes of spice, with intensity and duration.
In the mouth the taste complexity verifies its aromatic composition. Sweet aftertaste and greasiness gives the feeling of a completed wine. Maturation gives new aromatic and delicious notes.
Despite the complete absence of sulphites, it appears to mature very well in the bottle.
Accompanies special dishes that many wines cannot be combined with, such as stuffed baked tomatoes, legumes, boiled meat and soups. It can also be combined with cheese with special flavors, such as blue cheese.
Enjoy at 10-12 ℃.
Agiorgitiko Nikolou
Category: Dry Red Wine PGI Peloponnese.
Location: Nemea, Peloponnese.
Winemaking: Grape sorting, mild precipitation and the use of a peristaltic pump, gives a grape leaf with minimal mechanical strain. The extraction of the red anthocyanins of the grape pulp, with limited use of sulphites, and fermented fermentation enriches the juice with qualitative anthocyanins, while not allowing the incorporation of bitter tannins. Fermentation is completed in oak barrels where the new wine remains for 3 months under controlled microoxygenation conditions, in order not to develop reductive glandular elements and to complete malolactic fermentation. The wine is stabilized tartarically and stays for 2 months for static clarification, it is not filtered, but its bottling is free-flowing without the use of pumps. It matures and evolves in an underground area of the Winery with a natural temperature of 14 ℃ and a relative humidity of 78%.
Organoleptic characteristics: Bright red color, luminous with purple, violet and blue reflections due to maturing conditions, with red fruits, blackcurrant and forest fruits, with prune jam notes, figs and aromatic spices. The mouth is soft with well-structured tannins and long aftertaste.
Accompanies grilled dishes, spicy variations, cheeses, and pasta combined with red sauces.
Enjoy at 18 ℃.
Kodra Retcina
Category: Retsina, Traditional Appellation PGI Attiki, Orange wine, without the addition of sulfites.
Organoleptic characteristics: Rich and complex aromas of tropical and spring fruits, citrus peel , drupes with delicate pine-tree resin influence in the background.
In the mouth, the taste complexity verifies its aromatic composition. Medium+ acidity, balances ideally with the 13,5% of alcohol. The herby influence appears in the aftertaste revealing the Retsina’s fingerprint Despite the complete absence of sulphites, it appears to mature very well in the bottle.
Accompanies special dishes that many wines cannot be combined with, such as stuffed baked tomatoes, legumes, boiled meat and soups and Asian cuisine. It can also be combined with cheese with special flavors, such as blue cheese.
Enjoy at 10-12 ℃.
Botanic Base
Category: Retsina PGI Attiki, Traditional appellation.
From a 20-year old vineyard of NE Attica.
Winemaking: Early harvesting in stacks, vinification and static settling for 48 hours in stainless steel tanks. Addition of pine resin and alcoholic fermentation with selected yeasts at controlled temperature. Under these conditions an ideal base wine is produced for second fermentation in the bottle.
Organoleptic characteristics: Light yellowish green color. Mastiha and herbs are combined with the fresh-fruity aromas of alcoholic fermentation. Rich body, characteristic of Savatiano variety, with long aftertaste.
Accompanies crispy fish, shrimps, seafood and delicacies of Greek gastronomic tradition.
Enjoy at 8-10 ℃.
Savatiano
Category: PGI Attiki.
From 25 years old vineyards in Koropi.
Winemaking: Manual harvest in the beginning of September, pressure, static settling for 36 hours and alcoholic fermentation with selected yeasts at controlled temperatures. The wine stays on the lees for 2 months.
Organoleptic characteristics: Light yellow-greenish color. Gentle, medium-intensity aromas of citrus peel and stone fruit. Full and exuberant body with a long aftertaste of herbal character.
Accompanies white meats, seafood, fried foods and a variety of Mediterranean cuisines.
Enjoy cool at 9-12 ℃.
Botanic Sparkling
Production method: Methode traditionnelle.
Winemaking: Early grape harvest of Savatiano variety is used to produce a wine with high acidity and low pH. For the base wine, we used free-run must that represents only the 30% of the grapes. Static settling at 10 ℃ and controlled fermentation at 17 ℃.
After the clarification of the wine, a secondary fermentation inside the bottle with the traditional method of producing champagne follows. The sparkling wine is aged for 6 months in bottles (sur lies fines).
Organoleptic characteristics: Lemon yellow colour with fine persistent bubbles – pine aromas and masticha –full-bodied taste- botanical aromas with a long aftertaste.
Accompanies seafood and traditional Greek dishes.
Enjoy it at 8 ℃.