Producer: Semeli Estate
Wine region: Aegialis, Peloponnese
Grape: Malagousia & Chardonnay
Alcohol percentage: 12.5% vol
Unit Quantity: 750ml
Wine maker’s notes
From select vineyards in the high-caliber upland Aegialia wine region at an altitude of 900m, a blend of locally grown Chardonnay and Malagousia, whose extraordinary flavor makes it one of the most aromatic Greek cultivars.
Bright straw color with greenish highlights. Intense on the nose, with aromas of green apple, ripe pear, bell pepper, and fresh herbs. Full and balanced in the mouth thanks to its crisp acidity, with Chardonnay’s distinctive sense of oiliness. Rich on the palate with hints of green fruit and lemongrass, and a spicy finish.
Enjoy with sashimi and sushi, seafood or fish carpaccio, grilled poultry, carried pork, fried rabbit, seafood pasta, asparagus risotto, grilled peppers, and green salads with aromatic herbs.
It is best served at 10-12°C.
Tip: The shipping cost per bottle drops significantly the more bottles you buy. Join forces with friends and family to buy more bottles and bring the cost down.
-It is an offense to purchase or attempt to purchase alcoholic liquor if you are under the age of 18.
-The price includes safe packaging cost
About Semeli Estate
Founded in 1979, Semeli Estate is a leading Greek winery and one of the country’s most significant wine-related developments. With deep roots in time-honored traditions and our eyes in the future, we produce wines of exceptional quality offering consumers the best value for money.
In 2003, Semeli built a modern, stylishly designed winery set amidst company-owned vineyards in Koutsi, Corinthia. This state-of-the-art 4,000m² facility is a benchmark winery at a national level both in terms of innovative layout and excellent services. Designed with respect for the natural environment and built on a vineyard-covered hillslope with a long reputation of producing vintage grapes, the Semeli winery reflects our holistic approach to modern winemaking.
Blending traditional values with the latest advances in viticulture, our winery uses a gravity-fed process that takes full advantage of the sloping terrain. From pressing to barreling and then on to bottling, the entire process relies on the force of gravity rather than on mechanical methods that may damage the grape. Moreover, by reducing grape temperature to 7-8˚C prior to crushing and then carefully controlling both temperature and humidity throughout the facility, we are able to minimize oxidation and promote fermentation under ideal conditions.