(2025) A Charmat method wine, a 50/50 blend of the white variety Monemvassia, and red variety Mandilaria. It spent four months on the lees in tank. Peachy pink in colour with modest bubbles, there's a herbal and floral undertow to fresh red berries. In the mouth the mousse is crisp, and there's a certain creaminess to the texture that is quite luxurious. Given it is Extra Brut, the fruit sweetness more than compensates, before a dry, stony finish and decent length.
(2025) Made in stainless steel, but with three months on the lees with weekly batonnage. This is 100% of the white grape Monemvasia, and has a most appealing nose, with a hint of nectarine opulence to fresh citrus and light herbal/nettle notes. In the mouth it is clean as a whistle, dry, with a light-body that has the pithy freshness of sliced apple and lemon, a twist of bitter leaves. At the same time there is a background sense of spangle fruitiness and ripeness, in a clear and crisp, most enjoyable white wine.
(2025) 100% Mandilaria, this has four days pre-fermentation soak at a temperature of 10°C, then remontage during the alcoholic fermentation. For the next six months in stainless-steel, lees were stirred weekly. Medium density crimson in colour. The nose has a dry, cranberry fruit character with sour cherry. It's a little bit gamy, for me a slightly off-putting nod towards a mousy character. In the mouth the sweetness of the fruit is striking, plum and bitter orange notes. Slightly gamy in character again, with inky tannins and good acid balance. It's an interesting wine. Being unfamiliar with the Mandilaria I cannot say whether or not it is typical.
(2025) This special cuvée of just over 3,000 bottles is 100% Monemvassia, fermented with solids for 30-40 days. 40% of the total volume was aged in new, 500-litre barrels, the remaining 60% in stainless steel tanks. Aromatically it is similar to the regular Monemvassia cuvée, just a little added nuttiness, a touch of walnut husk character maybe. In the mouth the fruit is sweet and ripe, though there's that underlying bite of endive and something quite saline. It's a more complex wine, a little more intense and weighty too.
