Brettos

Dry red wine, 100% Agiorgitiko from the Nemea in Peloponeese.

Varieties: Agiorgitiko 100%

Location: Abelotopi Sikitsa Trikarnaron mountain of Nemea, 650m altitude

Producer: Sotiris Aivalis

Soil: 4 acres of sloping soil, 80% rocky ground.

Age of vineyard: 150 years old

Wine making: Vinification for 40 days in stainless tanks. The wine matures for 36 months in new oak barrels.

Tasting characteristics: Very rare vintage produced in an estate of 4 acres. The annual production is no more than 150 kilos. Full bodied wine, intense aroma of black fruits, ink and black truffle. Solid tannin structure with full body and long aftertaste.

Color : Deep red of ruby.

Alcohol: 13,5 %Vol

Ageing: Obligatory ageing for 15 years after harvest.

Serving tips: Best served at 18°C.

Food Pairing: Enjoy with dimpon steak, bon filet, game, yellow cheese and Roquefort.

Aivalis Estate started its wine activities in 1986. Aivalis family is the 4th generation of wine makers and both the vineyard and the winery are located in OPAP Nemea zone. The varieties cultivated are Agiorgitiko, Syrah, Tanat, Chardonnay. They prefer low production (they produce less than 700 kg per stremma), because they want to keep the high quality of their wines.

Life and soul of the winery is Mr Hristos Aivalis, who still believes in the personal manual work input. Final target, high quality products. To achieve this goal, during the last years, investments on both built and technological infrastructure have been taking place.

The domain adopts a basic philosophy: non-intensive agriculture, with almost no lubrication, so that the root system will be forced to look deep into the soil for feed and moisture. The wines are not stabilized, they are not filtered, in order to keep their originality and their unique character, result of the terroir they grow.

The vineyards are located in Ag. Sotira, KALYVIA area, and in a village called Monopati, Nemea area. They are under integrated crop management. Today, apart from Agiorgitiko variety, Aivali Estate also grows syrah and Tanat varieties.

The main characteristic of Aivalis family business (all work is done by Christos Aivalis and his family members), is the love for manual work. They believe that the production of wine is an art or a "handicraft", not a result of "extreme" technologies. So, they keep the level of their production very low, allowing fermentation only with native fungi and they use different vintage and winemaking for each vineyard.