The Aegean sea is one of the main elements that influences the production of the Ariousios company, born in 1998 with the desire to relaunch the wines made on the island of Chios. A historic area that boasted of being considered the most famous wine area of ??the ancient way.
Today the philosophy is decidedly natural, the principles of biodynamics are followed and wines with a great personality are produced. The excellent climatic conditions guarantee perfect ripening of the grapes as in the case of this Chiotico Krasero.
Dry red, obtained from the ancient vine of the same name, with a territorial character and a strong structure. A wine to keep up with, with a dense tannic texture that gives it an excellent drink.
A wine for enthusiasts born from the desire to recover this grape variety that many call "the father of Aglianico".
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Rosso rubino intenso.
Profumi di frutta rossa matura e sentori speziati mediterranei, con richiami di confettura.
In bocca è potente e vigoroso, con corpo pieno, vino e dalla tannicità spiccata. Buona la freschezza e la persistenza.
Formaggi stagionati, primi piatti elaborati e carni alla griglia
0,75 L Standard
Chios Island (Greece)
Svinatura e affinamento per 12 mesi in botti di rovere francese da 500 litri e per 24 mesi in bottiglia.
PLANTS FOR HECTARE
Fermentazione spontanea in tini di acciaio inox da 500 litri e macerazione sulle bucce di 30 giorni.
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It was the dream and vision of Dimitris Kefalas together with some friends, in 1998, that brought wine production back to Chios alone, specifically in Ariousia Chora, the north-western part of the island. This land is mentioned as the most famous and important wine growing area in the ancient world; for about 2500 years the area had the reputation that Bordeaux has today. The construction of the winery as we know it today was completed in 2008.
The company's intention was to keep rare varieties of local vines alive and grow new ones using traditional methods, preserving the environment from any pollution, without the use of chemical fertilizers, using only organic chicken manure. This process is carried out for all the wines that are produced, both conventional and natural. On the 9 hectares planted with vines, cultivation and harvesting are done by hand, as the mountainous landscape and terraces do not allow easy access to technical means.
Nowadays, thanks to Luca Gargano's input towards a more natural production, Dimitris intends to increase more and more the production towards this direction. The most representative wines are the natural dry red "Chiotiko" and the natural dry white "Assyrtiko". Old amphorae are also used to allow fermentation and to approach the production method of the old ancestors.