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On the nose there’s lots of aromatics of wild thyme and oregano balanced by delicate lemon and pineapple scents. On the palate there’s lemon, lemon drop, grapefruit and subtle herbs. Crisp with lively acidity and a long finish. Perfect with grilled fish or grilled vegetables, shellfish or even a seafood risotto. 60% Roditis, 40% Savatiano. Harvested on September 19th for the Savatiano and October 1st for the Roditis. Can be cellared 2-3 years.
Vegetarian/ Vegan Friendly
The history of Kokotos wine is very much of a family story. It all began in the late 1970s when the Kokotos family decided to leave Athens and to move closer to nature. They settled near the village of Stamata, which is fairly close to the capital, yet it is surrounded by the picturesque countryside. Soon, in 1980, Anne and George Kokotos planted their first vines on the northern slopes of Mount Pendeli, where in ancient times the god of wine, Dionysus, was worshipped.
The terroir here is excellent for growing high quality grapes. The vines are planted at an altitude of 450 metres and benefit from the colling effect of north and north-eastern winds.
Kokotos vines grow on soil which is poor in organic matter and made up of limestone and slate. Therefore, it provides good water drainage for the vines as well as naturally limits their fertility. This results in higher concentration of aromatic compounds in the grapes and, further on, brings more complexity and better structure in the wines. Kokotos wine is typically full-bodied and can age well.
The estate’s vineyards use organic methods. Both international and indigenous varieties are cultivated with care and each bottle from the Kokotos wine range expresses unique characteristics of these grape varieties. The winery stands at the highest point of the estate, with gorgeous panoramic views over the mountains of Pendeli and Parnitha and the island of Evia.