Anatolikos Gaïa

Under the October sun, the estate carefully spread out and leave to deshydrate slowly, the perfectly ripe Agiorgitiko grapes. After 3-4 weeks we collect the half-grained grapes and we press them exhaustively until they give even their last drop of must. The process lasts more than six hours, resulting in a small quantity of highly aromatic and concentrated must.

Then, a slow fermentation will begin, which will stop before being completed, leading to the birth of a sweet wine. The young wine ages in French old oak barrels where the oxygen will endow ANATOLIKOS with a more serious and complex personality.

ANATOLIKOS can be aged for more years and evolve in its bottle for many years, towards complexity, as long as we provide the ideal storage conditions. Enjoy it cold but never chilled with chocolate-based desserts.