heteroclito cave & bar a vin

G R E E K V I N E Y A R D VIDIANO …WHITETREASURE An exceptiona l and rare white vari- ety from the vineyards of Rethymnon and Heraklion in the island of Crete. Its charismatic nature could result in a huge success and it could leave its own mark. When you taste it, you wi ll adore the hints of ripe peach, apricot, minera ls and aromatic herbs. It has an elegant mouth feel and a lengthy aftertaste. It was least expected for such a variety to rise from oblivion and to become increasingly well known with more people looking forward to knowing it. Unfortunately, it is quite limited as far as quantity is concerned but there are many labels based exclu- sively on it or blended with other varieties, Vilana for instance. Late- ly it has been tested in barrels and the first samples are impressive. Tips Best served at 10-12 °C. Best matches: Sa lads, fried fish and cheeses like Metsovone for instance. Spending time in the barrel or in the bottle helps it evolve and gives you the chance to appreciate its complexity within 2-3 years. THRAPSATHIRI …WHITECRISPYCONSPIRACY It is white and Crete is its birth- place. It has drawn a lot of atten- tion on beha lf of wine lovers, for the right reasons. If you are looking for something different, new, pow- erful and interesting then a glass of Thrapsathiri is your answer. Yel- low fruits like melon and peach are hidden behind its bright, golden yel- low colour. A variety full of explo- sions of taste offering you excel- lent wine tasting moments. Alcohol content works well with acidity. You should know that a nice Thrapsathiri comes from the area of Lasithi in Crete and in order to fully develop its ski lls it needs sma ll-sca le vineyards. You wi ll find it a lone in dry and even sweet wines, in fresh or barrel aged wines and a lso blended with other Cretan, Greek or interna- tiona l varieties. You will love it, the way it loves premium gastronomic combinations. Tips When served at 12-14 °C, it un- folds a ll its potentia l. Try it with Mastelo cheese, fish, or seafood. This variety likes the barrel, which makes it even more complex. It is tempting to taste both fresh and aged Trap- sathiri. KOTSIFALI …THEBESTREDBLACKBIRD It is not a ...bird but one of the great- est varieties of a great island, Cre- te. It leaves its finest mark in the area of Heraklion but it is cultivat- ed a ll over the island. A ruby co- loured variety with soft tannins, high a lcohol content and ba lanced acidity being its main qua lities. It is the best choice for those looking for a superb soft red that is very gen- erous in the nose and on the pa late. Once served, you can taste the scents of black fruits, dried fruits, dry nuts and spices. However, what is truly remarkable is the way sweet flowers, earth ly beings and leather make their appearance. Its mouth feel is equa lly full and yet velvety. These exact qua lities make Kotsifa li such an irresistible vari- ety to experience even when com- bined with other varieties like Man- tilaria. Tips Kotsifa li is a soft red that can be pleasantly consumed during the summer in lower temperature. Pre- pare a plateau with San Micha lis cheese and Lountza smoked pork tenderloin and fi ll up your glass! Its round tannins offer great age- ing potentia l so remember to keep it and taste it after 5 years. Projecten_Layout 1 10/25/2012 4:55 PM Page 7