Freshen up your senses...with an AGRYROS ESTATE ASSYRTICO 2008

Assyrtico Argyros 2008
Brand Name: Assyrtico Argyros
Vintage: 2008
Alcohol : 13%
Wine Type: Dry white
Wine category: Appellation of Origin Santorini of Superior Quality
Producer: Argyros estate
Grape Variety: Assyrtico 100%
Region: Episcopi Gonia, Santorini
Altitude: 150m
Ecosystem, soil: volcanic l
Climate: typical Mediterranean, warm, dry with strong winds
Vines per Ha : 1800
Yield :25 hl/ha
plant density :2,5*2 m
harvest:14/8/2008 - 30/8/2008
Vinification:Destemming & use of pneumatic presses. Alcoholic fermentation with selected yeast,in inox vessels.
Barrel used: No
Bottles produced :40.000
Tasting comments:Crystal-clear yellow colour, distinctively flavoured with citrus overtones. The relatively high acidity of Asyrtico gives it a crisp freshness, while the vineyard's extremely low performance offers body, structure and substance. Can be cellared for an additional 2-3 years.
Storage suggestions: Store in dark, clear and cool place
Serving Suggestions: At 8-10 C
Total Acidity: 7,10(gr/l,as tartaric acid)
Volatil acidity: 0,24(gr/l,as acetic acid)
PH: 3,5
Reducing sugar:1,2(gr/l)
Total sulphur acid:110 (mg/l)
Free sulphur acid:21(mg/l)

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A PINK "EXPLOSION' IS..THE WINE OF THE MONTH

TECHNI ALIPIAS ROSE '08

Producer: Wine Art Estate
Type of wine: Dry Rose, Regional wine of Drama
Varietal composition: Cabernet Sauvignon – Nebbiolo – Syrah – Merlot - Sangiovese
Region of production: Mikrochori, Drama
Origin of grapes: Mikrochori Vineyards (Drama, Macedonia, Greece)
Soil: Sandy-Clay
Climate: Continental with intense temperature changes of day and night, southern winds during summer.
Vineyards altitude: 200 meters app.
Vintage: 2008
Vintage start: Early - September
Region of bottling: Mikrochori , Drama
Vinification methods: Classical Rose vinification (each variety is separately vinified)
Alcohol: 13.8% vol
Acidity: 5.7 gr/lt
Sugars: 3.5 gr/lt
Characteristics: TECHNI ALIPIAS ROSE is made from Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo and Syrah. It has a particularly appealing rosé colour, with a rich fragrance whose palette of aromas includes scents of ripe strawberry, blackberry and violet. The taste is soft, rich and warm, all freshness and fruit.
The wine is best enjoyed with pasta - Varenika, white meats and cooked vegetable dishes, such as mushrooms cooked in wine, aubergine roll, stuffed tomatoes, as well as cold dishes of preserved meats and cheeses.
Serving Temperature: 10°C

DOUGOS WINERY- RESULTS OF THE 4th GREEK TASTING FOR WINES OF ORGANIC GRAPES

We are proud to inforn you that, at the recent Annual 4th Greek Tasting of wines of Organic grapes, Dougos Winery top scored once again, achieving admittedly outstanding rankings!!

GOLD MEDAL

· METH’YMON Acacia White Dry 93, 4 / 100 points
· DOUGOS Roditis – Assyrtico White Dry 89, 2 / 100 points


SILVER MEDAL

· METH’YMON Syrah Red Dry 2006 87, 0 / 100 points
· METH’YMON 7 varieties Red Dry 2007 85,6 / 100 points


For more info, please contact:
E-mail: dseitanidis@gmail.com
Mobile: +30 69 48 188 797

WEEKENDER'S DELIGHT..

An original Greek Summer recipe for those who are willing to enjoy a light dish on a Sunday evening with friends & family...

KOLOKYTHAKIA GEMISTA

( STUFFED COURGETTES)

serve 6 persons, preparation time : 25 min. cooking time : 90 min.

INGREDIENTS

- 1 kg COURGETTES
- 600 gr. BEEF MINCE
- 2 ONIONS, FINELY CHOPPED
- 1/2 CUP OF GREEK SHORT - GRAIN RICE
- 125 ml OLIVE OIL
- 1 BUNCH DILL
- SEA SALT & FRESHLY GROUND PEPPER

FOR THE "AVGOLEMONO" = EGG & LEMON SAUCE

- 1 LEMON JUICE
- 3 EGG YOLKS
- A LITTLE SEA SALT

COOKING INSTRUCTIONS

• Wash, top & tail the courgettes.
• Lighly scrape their skin off with the blade of a blunt knife.
• Hollow them out so they resemble to cylinders, closed at one end.
• Mix the minced meat, rice, 3/4 bunch of dill,onion,salt & pepper in a bowl and then stuff the courgettes.
• Place the cougettes one next to the other in a shallow pot with the open end on top.
• Add the olive oil and just a little hot water.
• Cover & simmer for approx. 1:30' hours.

Additionally

• Strain the pan juices and pour into a small pan.
• Beat the egg yolks with the lemon juice & salt and slowly add the pan juices, continuously beating..
• Pour over the courgettes and garnish with the remaining dill.

Accompany this light dish with a fresh, aromatic white wine, preferably a Lafazanis Roditis, a Techni Alipias Sauvignon Blanc/Assyrtico or a Claudia Papayianni Alexandra Malagouzia.

THAT WAS IT!!

...and when the feast is over...you can send me your comments at : dseitanidis@gmail.com

THANK YOU ALL...

Just a few words to deeply thank all my friends from around the world, for their kind messages!!

Guys, you're giving me the strength I need to move forward....

Soon enough I will be able to communicate with you, from the new GREEK WINES WORLDWIDE website!!

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NEW LABELS FOR IDISMA DRIOS range...by WINE ART ESTATE

The "multi - champion" varietal range of WINE ART ESTATE...is now "dressed up" in new classy labels; the current vintages are already available at a limited number of bottles.

For more info please contact us at : dseitanidis@gmail.com