Under the October sun, we carefully spread out and leave to dehydrate slowly, the perfectly ripe Agiorgitiko grapes. After 3-4 weeks we collect the half-grained grapes and we press them exhaustively until they give even their last drop of must. The process lasts more than six hours, resulting in a small quantity of highly aromatic and concentrated must.
Then, a slow fermentation will begin, which will stop before being completed, leading to the birth of a sweet wine. The young wine ages in French old oak barrels where the oxygen will endow ANATOLIKOS with a more serious and complex personality.
But why we chose the name ANATOLIKOS? Perhaps because somewhere there to the east, at the foothills of Caucasus, are the roots of all wines. Maybe because for us the taste of the East is sweet and nostalgic. Maybe because we just liked it …
ANATOLIKOS can be aged for more years and evolve in its bottle for many years, towards complexity, as long as we provide the ideal storage conditions. Enjoy it cold but never chilled with chocolate-based desserts. -always cold but never chilled.