IOKALLIS Merlot (100%) — 750 ml Bottle
Characteristics: Aromas of ripe red fruits. Produced from renowned, top-quality varieties that yield wines of outstanding quality, with rare nuances little known in much of mainland Greece, influenced by the aromatic herbs surrounding the vineyard (wild thyme, oregano, savoury, etc.).
Yield: 550 kg per stremma (≈0.1 ha).
Vineyard site: South-eastern exposure at 10–50 metres above sea level, facing the sea.
Alcohol: 12% ABV.
Vinification: Classic red winemaking with 10–15 days’ maceration. Aged for 12 months in new French oak barrels, then rests a further 6 months in bottle.
Suitable for refined élevage and ageing for 12 months in French oak prior to release.
Serving: 18–19°C. Pairs beautifully with red meats in spicy sauces and with feathered or four-legged game. Suggested cheeses: Brie, Camembert.
Aromas of ripe red fruits. Produced from renowned, top-quality varieties that yield wines of outstanding quality, with rare nuances little known in much of mainland Greece, influenced by the aromatic herbs surrounding the vineyard (wild thyme, oregano, savoury, etc.).
IOKALLIS Cabernet Sauvignon (100%) — 750 ml Bottle
Conceived as an ageworthy wine intended to define the estate’s identity.
Characteristics: The result is a very limited-production wine with deep purple colour, rich aromas of wild black fruits and spices, a plush, velvety body and a long, lingering finish.
Yield: 550 kg per stremma (≈0.1 ha).
Vineyard site: South-eastern exposure at 10–50 metres above sea level, facing the sea.
Alcohol: 12.5% ABV.
Vinification: Classic red winemaking with 10–15 days’ maceration. Maturation and ageing for 12 months in new French oak barrels, followed by 6 months’ bottle ageing.
Further ageing potential up to 2 years. Pairs wonderfully with game, red meats, naturally cured cold cuts and cheeses.
Serving: 16–18°C. Excellent with red meat, soft cheeses, and pasta with light red sauces; also pairs well with red meats and hard cheeses.
IOKALLIS Malagousia (60%) – Assyrtiko (40%) — 750 ml Bottle
Crafted by marrying two Greek varieties, Assyrtiko and the rare Malagousia.
Characteristics: Vivid greenish-yellow hue with striking clarity and a persistent finish.
The nose is expressive and ever-shifting: alongside exotic fruits appear notes of green pepper, jasmine, orange, melon, herbs and lemon.
Yield: 550 kg per stremma (≈0.1 ha).
Vineyard site: South-eastern exposure at 10–50 metres above sea level, facing the sea.
Alcohol: 12.5% ABV.
Vinification: Traditional white winemaking at a low, steady temperature.
Only the free-run juice was used. Cold-stabilised at −8°C for 10 days.
Serving: 8°C. Food pairings: assortments of white-fleshed fruits, seafood dishes, and medium-intensity meze based on white meats.
