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A cold and wet winter with enough rainfall and snow in February helped our vines rest during dormant season.
In early spring temperatures rose in daytime but remained cold after dark.
This pattern continued throughout the summer until harvest time, extending the ripening process of our grapes.
The result was a balanced crop yield that was hand harvested at the beginning of September and delivered wine with good alcohol levels, aromatic intensity and low ph.
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After a perfect growing season for us, we were able to harvest our chardonnay grapes in a single day. Exactly when we wanted to. Because of the quality grapes received, we chose to extend the grape juice contact with the skins to 48 hours, before racking and the start of fermentation.
Fermentation was carried out at low temperatures (16*C) to dryness for 20 days.
Later on we transferred 40% of the wine volume to new French and American 300 liter oak barrels for ageing. The remaining 60% of the wine was left in stainless steel vats and stirred periodically with the fine lees.
After 9 months of ageing separately we blended the two lots and clarified the wine before bottling.
No pressed grape juice was used during this process.
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Vintage 2022
Varietal Chardonnay
Appellation PGI Thessaly
Vineyard Designation Milea Single Vineyard
Acid 6,4g/L
pH 3.24
40% aging 8 months in New French and American Oak
Bottling Date 01/06/2023
Residual Sugar 0.019
Alcohol 13.5%
Milea Single Vineyard Chardonnay
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A cold and wet winter with enough rainfall and snow in February helped our vines rest during dormant season.
In early spring temperatures rose in daytime but remained cold after dark.
This pattern continued throughout the summer until harvest time, extending the ripening process of our grapes.
The result was a balanced crop yield that was hand harvested at the beginning of September and delivered wine with good alcohol levels, aromatic intensity and low ph.
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Our rose wine comes from merlot grapes from two different vineyard sites.
We use cold stabulation, a winemaking method which simply put means we freeze the tanks containing the juice and fine lees before fermenting for approximately 14 days. During this process we stir daily to extract aromatic intensity and a bigger mouthfeel.
When the time is right, fermentation is carried out to dryness at low temperatures (16*C).
After fermentation is over, we keep the wine in contact with the fine lees for an extended period, before fining and bottling.
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Vintage 2022
Varietal Merlot
Appellation PGI Thessaly
Vineyard Designation Milea Single Vineyard, 30ri
Acid 5.8 g/L
pH 3.27
Bottling Date 05/12/2022
Residual Sugar 0.019
Alcohol 13.0%
Milea Rose
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A cold and wet winter with enough rainfall and snow in February helped our vines rest during dormant season.
In early spring temperatures rose in daytime but remained cold after dark.
This pattern continued throughout the summer until harvest time, extending the ripening process of our grapes.
The result was a balanced crop yield that was hand harvested at the beginning of September and delivered wine with good alcohol levels, aromatic intensity and low ph.
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Throughout harvest we visited our vineyard to taste for maturity and ripeness to determine the precise moment to pick our fruit.
The fruit was harvested by hand on several different days to catch the ripeness of the different parts of the small vineyard at the perfect moments.
To craft this wine, only free run juice was collected and each lot underwent a two day pre-fermentation cold soak before the tanks were allowed to go through low temperature fermentation to dryness, lasting roughly 20 days.
We fermented this wine in 3 separate tanks, two open-spaced stainless steel tanks and a 5 ton oak tank with daily manual punch downs.
To maintain freshness and add complexity, we kept half of the wine in neutral stainless steel tanks and the other half was aged in a mixture of new and used French and American 300 liter oak barrels.
After approximately 12 months of ageing the wine was racked off the lees and blended for clarity before being bottled unfiltered.
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Vintage 2021
Varietal Merlot
Appellation PGI Magnesia
Vineyard Designation Milea Single Vineyard
Acid 7.6 g/L
pH 3.27
50% was aged 12 months in used 300L French and American Oak barrels
Bottling Date 01/12/2022
Residual Sugar 0.019
Alcohol 14.5%
Milea Single Vineyard Merlot
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Overall 2020 was a great year in the vineyard for us.
Winter was cold and rainy with some snowfall.
Springtime temperatures were mild, bud break was on time and a healthy amount of rain fell during this time exactly when it was needed.
During the summer months, daily temperatures remained cool allowing an even and extended maturation of our grapes.
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We have a limited amount of pinot noir vines that we are able to harvest by hand in a single day.
Because of this, we can afford to wait and pick our grapes when we deem the time is right.
Before fermentation we cold soaked the crushed grapes for 48 hours.
We then began the fermentation process at low temperatures (16 degrees Celsius) in an open stainless steel vat with daily punch downs, which lasted 21 days.
After fermentation was over we kept the wine in contact with the grape skins for 10 days of maceration and color extraction.
Then the wine was transferred to semi used French and American 300 liter oak barrels.
After 12 months of ageing in our cellar, the wine was racked of the lees and bottled unfiltered.
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Vintage 2020
Varietal Pinot Noir
Vineyard Designation Milea Single Vineyard
Acid 7 g/L
pH 3.26
Aging 10 months in New French and American Oak 300L barrels
Bottling Date 10/05/2023
Residual Sugar 0.019
Alcohol 15.0%
