Search results for: 'Oenops Wines'

The talented Nikos Karatzas, founder of Oenops, tours all over Greece and creates wines from different terroir and varieties. This time it 'stops' in Limniona, one of the most rising Greek varieties and in Thessaly. 80% of the wine fermented and aged in clay amphoras, while the rest in large barrels. The result is an excellent wine with purity of fruit and baccarat, but in limited quantity!

Nikos Karatzas's 'grace' arrived to Crete! There, in the area of ​​Heraklion, he chooses Vidiano grapes from mountainous vineyards, manufactures them with mastery in three different types of pots, amphoras, inox tanks and new barrels. It is a stylish Vidano, with a nice fruit and a pretty mineral character that expresses the charm of the variety.

A different and extremely charming expression of Xinomavro where most of it is kneaded with the native yeasts in concrete tanks and the rest in open barrels, while after mixing it matures for several months in amphorae. The grapes come from selected vineyards in the three areas where the variety grows, Naoussa, Amynteo and Rapsani. It is a wine that focuses on the purity of the fruit, the freshness but also the gentle tannins and is bottled unfiltered.

The talented Nikos Karatzas, founder of Oenops, tours all over Greece and creates wines from different terroir and varieties. This time it 'stops' in Limniona, one of the most rising Greek varieties and in Thessaly. 80% of the wine fermented and aged in clay amphoras, while the rest in large barrels. The result is an excellent wine with purity of fruit and baccarat, but in limited quantity!

An ‘orange’ and ‘natural’ wine from Roditi with the signature of Nikos Karatzas, which raises the bar of wines of this style very high. The grapes come from old vineyards and are picked bit by bit. The fermentation is done with the native doughs in a clay amphora and the juice ferments and remains with the marcs for 30 days, acquiring a deep color but also rich and intensely aromatic and tasty characteristics. It then matures for 6 months with the wine sludge in the amphorae. No additions are made, while all work is done manually. This is an exciting gastronomic wine and definitely a suggestion that will make you love wines of this style.