CHARDONNAY:

Rich and exuberant barrel-aged Chardonnay from Aivalis Winery. Ideal for pairing with food.
Ageing Potential: Ideal for immediate consumption, but can be enjoyed over the next 4-5 years.
Serving: Ideally served at 10 -12°C.
Technical Characteristics: Fermentation took place in French oak barrels, where it remained for 3 months, gaining complexity.
Tasting: Bright golden in appearance with aromas of apricot, peach, orange peel, with a buttery, oily and dry-fruited feel. In the mouth it is oily, with a medium to full mouth and a dry-fruited character.
Pairs well with: It goes ideally with traditional Greek dishes, fish and seafood, lemon pork, baked chicken with lemon potatoes, pasta with white sauces, white cheeses.

Les Larmes de L' Ange: 

Viognier "the angel's tear" from Aivali Winery is a rich wine with aristocratic finesse. It is a different expression of the variety that will stay in your mind and you will want to try it again.

Part of it was vinified for 4 months in a tank with the wine lees and the rest was fermented in new French barrels for 25 days.

Lemon color. Intense, exuberant nose with explosive aromas of citrus fruits, pear, apricot jam, white flowers and nuts.

Medium to full-bodied, rich and at the same time elegant mouth with a velvety oiliness, impressive complexity and excellent structure. The presence of the barrel is evident while the balanced acidity gives vitality.

Long and delicious aftertaste.

It can accompany lemony lamb, baked pork, pasta with rich white sauces, chicken with fruit sauce and cream, and yellow cheeses.

Pera Meria: 

Characteristics: Pera Meria from Aivali Winery is produced from the varieties Rio Patron (50%) and Assyrtiko (50%). It has a bright color, earthy aromas and hints of banana, peach and citrus and a body full of a texture of sea salt.

Vinification / Aging: The vines for this wine are located in selective vineyards of the Rio region where the microclimate is maritime Mediterranean and is bottled unfiltered. Classic white vinification in stainless steel tanks and low temperatures. The wine then remains with the fine lees to acquire richness and oiliness. It is fermented at 14°C for 30 days.

Flavor combinations: Aivali Pera Meria goes well with white meats, fish, seafood, risotto, shellfish.

Assyrtiko : 

After Agiorgitiko, in which they excel, they decided to focus on Assyrtiko and as you can well imagine, Assyrtiko from Aivalis Winery is incredible. Expansive, with a barrel-like character and an oily feel, it will win you over from the first sip!

Sotiris Aivalis, under the watchful eye of his father Christos, has begun experimenting with new varieties and techniques and as everything shows, the talent for winemaking is something that runs in the family’s veins. After his studies in the Mecca of wine, Burgundy, Sotiris shows that he is ready for great things.

Assyrtiko is undoubtedly the greatest white Greek variety, so he decided that it was time to focus on it. A vineyard in Pera Meria, planted with Assyrtiko, formed the basis for the winery’s new wine. Sotiris wanted to make a rich and intense wine, which could accompany difficult and complex dishes. So, he chose to extract the must with the marc for 24 hours. This gave aromas and structure to the wine, which was fermented and matured in a second-use barrel for 8 months. The result is based on the sweet and smoky character of the barrel, embracing the rich fruit and crisp acidity.

Assyrtiko from Aivali Winery is oily and intense, made for great gastronomic emotions.