ΝΕΜΕΑ SINGLE VINEYARD:

Nemea is a single vineyard Nemea that will charm you with its unique character.
Ageing Potential: Ideal for immediate consumption, but you can also consume it within 5-6 years.
Serving: Ideally served at 16-18°C.
Technical Characteristics: The grapes come exclusively from the Gerakina vineyard. The wine remained for 14 months in new French oak barrels.
Tasting: Medium purple in appearance. Aromatic character in which aromas of red fruits (plum, sour cherry, strawberry) in combination with floral (violet) and herbal notes as well as hints of solocata are the protagonists. The barrel imparted aromas of cloves and vanilla, while as it remains in the bottle it develops aromas of tobacco. Dry in the mouth, with flavors of red fruits, spices and chocolate, moderate tannins and balanced acidity.
Pairing: It goes well with red meats, pasta with meat and red sauces, beef steaks, yellow cheese platters.

The Path: 

"The Path" is a Nemea that is distinguished by its rich and dynamic character.
Ageing potential: You can drink it immediately, but it can be aged for about 10 years.
Serving: Ideally served at 16-18°C.
Technical characteristics: After fermentation, the wine remained for 16 months in new French oak barrels.
Tasting notes: Purple in appearance with purple hues. The nose is dominated by fruit aromas such as cherry, plum, raspberry combined with aromas of black pepper, vanilla and chocolate. Dry in the mouth, with moderate tannins, high alcohol and flavors of plum, cherry and chocolate.
Pairs well with: Ideal with red meats, pasta with meats and red sauces, beef steaks, BBQ, cold cuts and yellow cheese platters.

LE SANG DE LA PIERRE: 

An emblematic Nemea is Le Sang de la Pierre or in Greek "The Blood of the Stone", a Premium Nemea that you should definitely try.
Ageing Potential: It can be consumed immediately, but can be aged for about 10 - 12 years.
Served: Ideally served at 14-16°C.
Technical Characteristics: The grapes come from the Traganes vineyard, with northwest exposure to the sun, in a particularly rocky soil and with a 10-year absence of fertilization. For its production, 5% of the fruit is raisined, resulting in an intense concentration of fruit. The fermentation took place in large 500lt oak barrels where it remained for 14 months, acquiring complexity and structure.
Tasting: Deep purple color with purple highlights. Truly impressive in appearance. The nose is dominated by aromas of ripe red fruits (cherry, blueberry, plum, sour cherry, cassis) that come jammy in the mouth and remind you of cherry and raspberry jam. The fruity character is ideally complemented by floral notes of violet, cedar and hints of chocolate. With aging, it develops more aromas and flavors of chocolate and tobacco. In the mouth, full, with high alcohol (15%), silky tannins, balanced acidity and flavors of ripe red fruits.
Pairing: It goes well with red meats, veal steaks, game, veal in the oven or in the pot, mature cheeses and cold cuts.

Deux Dieux: 

Aivalis Deux Dieux is an impressive red wine from Nemea, which highlights the dynamic coexistence of two great varieties, Agiorgitiko and Syrah. Coming from old, dry vineyards with extremely low yields per acre, it expresses with unique intensity the philosophy of the Aivalis winery for wines of great concentration, depth and aging potential. The two varieties are vinified separately and mature for 30 months in French oak barrels before being combined and bottled.

In the glass it displays a deep, almost impenetrable purple color with intense violet highlights. The nose is particularly complex and multidimensional, with aromas of ripe cherry, sour cherry, blackberry and black fruit coexisting with notes of lavender, violet and aromatic herbs. Gradually, shades of green pepper, spices, vanilla, cocoa, dark chocolate, tobacco, cedar and leather develop, creating a particularly complex and charming aromatic ensemble.

In the mouth it is full and imposing, with abundant fruit concentration, well-crafted tannins and balanced acidity that provide excellent structure. The flavors of ripe red and black fruits are framed by notes of vanilla, cinnamon, coffee, cocoa and sweet spices, while the long and persistent aftertaste reveals the wine's significant aging potential. This is a label that combines power, finesse and complexity, with the potential to evolve for more than a decade.

It is an ideal accompaniment to red meat dishes, grass-fed beef steaks, game, wild boar stew, braised lamb and rich BBQ recipes. It is also excellent with mature yellow cheeses and dishes with intense sauces, which can stand up to the rich character and structure of the wine.

Τέσσερα (Tessera / Four 4): 

The Four "4" from Aivali Winery is among the most sought-after, the most difficult to find and certainly among the top Greek wines. Four, as many as the acres of the dry, pre-phylloxera vineyard in the Fliasio Pedio area, where it comes from. Four, as many as the minutes that its endless aftertaste lasts. Four, as many as the bottles you must have in your cellar to open one every 5 years and see its incredible evolution over time!

In a vineyard that has seen the entire evolution of modern viticulture, from the horse and the sweat of the farmer, to the modern tractor, the vines of Agiorgitiko are over 150 years old (the dowry of his grandmother, his grandmother). "We like to toughen our vines," says Christos Aivalis, and the extremely low yield per hectare, which does not exceed 150 kilograms per hectare, proves it. The vinification of the uniquely concentrated, super-precious juice is done in an open tank with a particularly long extraction of 45 days (this is where its black color and robust structure come from). The wine is then aged for 30 months in French oak barrels and for 6 months in the bottle.

Armakas : 

Armakas from Aivalis Winery is perhaps the most daring and absolutely collectible red wine of Nemea. Suffice it to say that its creator, Christos Aivalis, when he first created it, had the legendary Penfolds Grange of Australia in mind! Yes, we are talking very seriously and if you have tried it you know what we mean. If not, read below and you will understand.

Christos Aivalis had been looking for years to find a vineyard that was arid, barren, full of armakas (the large stones on which workers in the vineyard traditionally rested) and virgin from chemicals and fertilizers. And he found it, along with the name of the wine (Armakas). He decided to plant Syrah, Merlot and Malbec there. The yields per hectare are below 300 kilos per hectare and as you may know by now, this guarantees a shocking concentration for the Armakas of Ayvali.

The grapes are picked overripe and a little Agiorgitiko from its top vineyards is added to the blend. Long extraction and aging in French oak barrels for 40 months, create a top wine, which in structure and style is very reminiscent of the Italian Amarone!