Wine making process: Grape harvest at the end of September. In small containers for a better exploitation and maintenance of the vineyards quality. Right after their collection, the grapes are destemmed and then the berries are crushed. The next steps are the inoculation of the grape juice and the fermentation requiring 8-10 days to be completed. During the approximately 8 months of the wines being stored in American oak barrels, the malolactic fermentation takes also place, thanks to which these wines acquire special characteristics.
Organoleptic characteristics: Bright red colour with purple shades. Compound bouquet consisting of aromas from red fruits (sour cherry, strawberry marmalade) fig and vanilla. Rich body with soft tannins and a spicy aftertaste.
Harmony of tastes: Served at 16°C. Ideally, it accompanies meat balls in tomato sauce, spaghetti with minced meat sauce and hare stew.
Wine making process: Grape harvest at the end of September. In small containers with bare hands. After carefully sorting and destemming the grapes, the aromatic and colour compounds of the grapes are extracted through pre-fermentation cold soak at a temperature of 8-10°C for 2-3 days. The next steps are controlled fermentation at a temperature of 18°C, as well as soak after fermentation for a more concentrated, dense fruitiness. The process is completed by the ageing stage in French oak barrels for one year, along with the malolactic fermentation. Organoleptic characteristics: Deep red colour, exquisite bouquet, bringing in mind flavours of cherry and milk chocolate, with hints of smoke, roasted chestnut and butter, with a rich, full body in the mouth and an intense aftertaste. Harmony of tastes: Served at 18 °C, it accompanies a variety of rich fatty meat with intense sauces, wild boar stew, deer in red sauce, spicy cheese and cold meat.
Wine making process: Grape harvest in the beginning of September. In small containers with bare hands. 6 hours of pre-fermentation soak at a low temperature and in an anaerobic environment for a better protection of the aromatic compounds of the variety, sorting of only the free run grape juice, static racking, low temperature of 12°C during the whole fermentation process, maturation in the fine wine lees for 2 months and bottling. Organoleptic characteristics: Bright blond-yellow colour with greenish shades. Initial taste of fruity flavours from yellow fruits (green quince, pear and citron), accompanied by hints of lemon tree flowers, acacia, eucalyptus and bracken. Body with lemon sourness, fruity and fine flavours that last. Harmony of tastes: Served at 10-12 °C. It accompanies fried and grilled fish, shellfish, pasta with seafood or white sauces, dishes of Mediterranean cooking, rich aromatic cheese and salty cold meat.
Wine making process: Grape harvest in the beginning of October for both varieties from a specific part of the vineyard selected for the making of this particular wine. Wine making through 18-22 hours soak, fermentation of the free run grape juice at a low temperature of 14°C. Fermentation stop at the desired level, maturation in the fine wine lees for a short period of time and bottling. Organoleptic characteristics: Bright rose colour, intense aromatic bouquet with a characteristic flavour of rose, cherry and bubble gum. Rich sweet and sour taste, silky tannins and cool sweetness. Harmony of tastes: Served at 9-11°C, it accompanies dishes of Asian and Mexican cooking, sweet and sour pork with fresh vegetables and hot and spicy chicken. Pasta with seafood, such as lobster spaghetti, as well as dishes of Mediterranean cooking with red sauce. Varieties of cold meat and sweet cheese, fruit salads, while it is also perfectly served as an aperitif.
Wine making process: Grape harvest in the beginning of September. Pre-fermentation soak at a very low temperature in order to acquire and maintain the varietys aromatic compounds, sorting of only the free run grape juice received without destemming, immediate racking of the grape juice, fermentation at a low temperature of 12°C, maturation in French and American oak barrels through bottonage for 2-3 months and then bottling. Organoleptic characteristics: Blond-yellow colour with soft golden yellow shades, intense and compound flavours conveying fine aromas of mature apple, melon and mango, combined with aromas of roasted almond, vanilla, honey and biscuit. Full body, fatty in an elegant way, with a special minerality. Aromatic aftertaste that lasts. Harmony of tastes: Served at 11-13°C. It accompanies perfectly fried cheese, roasted potatoes with fresh spices, fatty fish roasted on charcoal, grape vine leaves with rice stuffing, cheese pies and vegetable pies.
Wine making process: Grape harvest in the beginning of September. Typical white wine making at a low temperature, sorting of only the free run grape juice received without destemming, static racking, low temperature of 14°C during the whole fermentation process, maturation in the fine wine lees for a short period of time and bottling. Organoleptic characteristics: Soft yellow colour with golden yellow shades. Remarkable aroma characterized by fresh aromas of citron and orange, with an aroma of lemon and green apricot in the background. Body with well-balanced acidity in the mouth, easy to drink and light, fresh aftertaste with fruity hints. Harmony of tastes: Served at 10-12°C. It accompanies shellfish and seafood, appetizers with strong spices and in general dishes of the Aegean cooking.
Wine making process: Grape harvest at the end of September. In small containers for a better exploitation and maintenance of the vineyards quality. Right after their collection, the two varieties are equally mixed and, after being destemmed, they are cooled with dry ice in an anaerobic environment, so that the aromatic compounds and fine tannins are soaked through pre-fermentation, then the grape juice is inoculated and the fermentation starts, requiring 8-10 days to be completed. During the approximately 10 months of the wines being stored in French and American oak barrels, the malolactic fermentation takes also place, thanks to which the wine acquires a special character. Organoleptic characteristics: Lucid red colour with red tile shades. Aromatic complexity featuring the ideal combination of the two varieties, with aromas of cherry, coconut, cacao, wood and vanilla. Light body in the mouth, intense tannins and good acidity. Harmony of tastes: Served at 16°C. Ideally it accompanies meat with spicy red sauces, cannelloni with minced meat sauce, rooster braised in wine, beef baked in the oven, aged yellow cheese and smoked sausages and cold meat.
At the heart of Laconia, one can find the vineyard and winery of George Theodorakakos, a family business which has strongly connected its history to the Laconian wine since the beginning of the 20th century. Focusing on local varieties such as Kydonitsa and Mavroudi, the wines are made in our private owned vineyards conforming to certified organic methods and are identified as Laconian Regional Wines.
2010 is a year of development for the business with several wine labels, awards, several distributors and quality partnerships, while the expansion work of the state-of-the-art winery is being completed. As more and more people are getting interested in wine culture, the Estate Theodorakakos opens the doors of its premises to the public and invites you to host in it any event but also a private celebration. At the same time, the Estate inaugurates the WINE | ART | COMMUNICATION program, aspiring to move the public through the wine and art mating.