Averoff > Peloponnese

EPIRUS / PELOPONNESE

Some of the most mountainous and difficult vineyards to reach in Greece are in Epirus, hidden between the slopes of Mt. Pindos. Despite the difficult growing conditions many wine experts agree that excellent wines are being produced in this region. The Peloponnese is the land of Dionysus, the Greek god of wine. It is the land where the cultivation of the vines has flourished for thousands of years. The wines of the Peloponnese were praised by Homer, Thoucidides, Pavsanias and many other important authors and historians. The first references to the winemaking of the Peloponnese were in Homer’s Iliad. In this famous epic poem Homer gives us some wonderful insights and precious information about the viticulture of the Peloponnese, a land he referred to as, “winebearer” and “full of vines”.

The history of the production of wine at Metsovo begins in the late 1950s, when Evangelos Averoff planted on the slopes of the Pindus the first vines in Greece of the Cabernet Sauvignon variety and bottled in the cellar (katogi) of his house the wine which takes the name of Katogi Averoff. Today, Katogi & Strofilia cultivates vineyards at Metsovo (St Nicholas Monastery, Yiniets), in Eastern Zagori (Voutsa Monastery), and in Eastern Macedonia. The winery, which is in the village of Metsovo, is the center of the making of the red wine of Katogi & Strofilia, with a cellar with hundreds of French oak barrels and premises for the ageing of the wines in ideal conditions of temperature and humidity.

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Traminer

Regional white wine of Ioannina. Traminer from the vineyards at Metsovo and the eastern Zagori.

Light yellow color with glints of green. It has a rich floral aroma and notes from the scents of fruit and herbs. It is rich in the mouth with a pleasant acidity and a long elegant finish. Served with seafood, pasta with white sauce and dishes containing foie gras. It also makes a great aperitif when drunk on its own.

Fresco White

Roditis and Savatiano.

As the name implies, Roditis is a rosé colored grape that is very popular in Attica, Macedonia, Thessaly and the Peloponnese where it is cultivated for the production of AOC Patra wines. It produces the best results when cultivated with low yields on mountainous slopes. Roditis produces elegant, light white wines with citrus flavors and a pleasant aftertaste.
Savatiano is the predominant grape in the region of Attica where it displays excellent resistance to the dry summer weather there. It leads to the production of elegant, well balanced white wines with an aroma of citrus fruits and flowers.

Yellow-green in color. Fresh and lively, with pleasant acidity, tones of citrus fruit and a subtle herbal aftertaste. Serve with seafood and grilled fish, salad and pasta, and many of the casseroles of Greek cuisine.

Fresco Red

Agiorghitiko from Asprokambos, Nemea.

One of the most noble of the Greek red grapes, Agiorghitiko (St.George) is grown mainly in the AOC region Nemea in the Peloponnese. It produces wines that stand out for their deep red color and remarkable aromatic complexity. Agiorghitiko’s soft tannins, in combination with its balanced acidity, lead to the production of many different styles of wine, ranging from fresh aromatic reds to extraordinary aged reds. It also produces pleasant aromatic rosé wines.

Bright red color, distinguished for its scents of red fruit and aromatics. It is rich in the mouth, with a characteristic fresh taste and a very pleasing after-taste. Serve with red meat or roasts and many dishes from Greek cuisine.

Katogi

Cabernet Sauvignon and Agiorghitiko.

A complex red with deep, attractive highlights. A distinctive bouquet arises from a balanced blend of the various fragrances combined with oak. In the mouth a soft fullness accompanies the rich aromatic qualities provided by the varieties and long maturation in barrels at low, stable temperatures.

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Estate

Regional dry red wine. Made from 90% Cabernet Sauvignon, 5% Merlot and 5% Cabernet Franc, from the private vineyard of Metsovo (the first vines of a foreign variety to be cultivated in Greece).

Rich in color. Aromas of ripe red fruits with hints of spices, vanilla, coffee and wood essence. Mellow in the mouth with a solid "backbone." Sweet tannins and balance with a subtle tannic finish and a long finish. Considerable ageing potential. Serve with grilled meats, with tomato sauce and cheeses.

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