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We are pleased the
announce the results
of the World Wine Championships competition 2013,
organized by the Beverage Testing Institute in Chicago.
The wines of “Katogi &
Strofilia S.A” ; “Xinomavro Averoff”, “Nemea Strofilia
Agiorgitiko” and “are highly rated and awarded
DRY RED '06
Katogi Averoff Red
it with red meat dishes, grilled lamb, sausages and ham
complex red with deep, attractive highlights. A distinctive bouquet
arises from a balanced blend of the various fragrances with that of
the oak. In the mouth, a soft fullness accompanies the rich aromatic
qualities provided by the varieties and a long maturation in barrels
at low, stable temperatures.
red vinification in stainless tanks with a 20-25 days maceration and
then drainage and pressing until 0,6 bar pressing level. Ageing for 12
months in oak barrels and 6 months in bottles
DRY RED '04
Regional Dry Red Metsovo Wine
at 16-18 oC with game, roast lamb and mature cheeses
in colour. Aromas of ripe red fruits with hints of spices, vanilla,
coffee and wood essence. Mellow in the mouth with a solid
"backbone", sweet tannins, balance, a subtle tannic finish
and a lasting aftertaste. Considerable ageing potential .
red vinification in stainless tanks with a 25-30 days maceration and
then drainage and pressing until 0,6 bar pressing level. At least 12
months ageing in new oak barrels (225 lt) and 6 months in bottles.Producer:
Katogi & Strofilia S.A
AVEROF ESTATE TRAMINER
Averof Estate Traminer
vineyards in Metsovo (altitude 900m)
Serving Suggestions: Excellent
accompaniment for salads, appetizers, and grilled fish.
Best served at a temperature of 12 C.
Characteristics : A deep golden-yellow
hue with fragrances of fruits, flowers and a variety of
exciting inorganic aromas. Full in the mouth with a pleasant
acidity and aromatic aftertaste.
Vinification : Classical white vinification in stainless
tanks with an 8-12 hours maceration and then drainage and
pressing until 1 bar pressing level. Three months bottle
ageing before release.
ROSIU DI MUNTE YINIETS
Averof Rosiu di Munte Yiniets
Mainly with meats, especially beef roast or served with rich
Characteristics Deep-hued with a purple sheen. Its
bouquet is redolent with the aromas typical of the variety
combined with oak notes from the barrel. Full tasting with a
range of rich tannins, its structure is suited to lengthy
Vinification Bursting, pressing and maceration
for 22 days. There are 2-3 plungings per day during the
fermentation process, which takes place at 20° - 25° C.
Maceration at an end, the must is put into 300-litre French
oak barrels to mature over its lees for at least two months.
The lees are then removed and the wine matured for a further
White Dry wine of Peloponnese
Perfect partner for
grilled fish, chicken and pasta with white sauce.
white wine with golden reflections, aromas of fruit
and flowers, a harmonious flavour and rich aftertaste.
white vinification in stainless tanks with an 8-12
hours maceration and then drainage and pressing until
1 bar pressing level.
Origin Naoussa of High Quality
Enjoy it with game,
roasts and casseroled meat
Characteristics:A dry red wine, of a
bright ruby colour with tints of purple. Aromas of red fruits
and spices, with notes of violet and liquorice can be detected
in the nose. Its tannins, which are immediately perceptible
without being aggressive, its acidity, which retains the
freshness of its characteristics for years, and its complex
structure make up a wine of distinction with a strong
pre-fermentation maceration at a temperature of 15 oC for seven
days. Fermentation and then maceration for approximately 20 days
at temperatures ranging from 30 - 32 oC then follows.
The new wine is transferred to oak barrels for malolactic
fermentation to take place; it remains there on its lees for a
period of two months with constant stirring. When the malolactic
fermentation is completed, the lees are removed, and maturation
in the barrels continues for at least a further ten months.
Dry Rose wine of Peloponnese
partner for sweet and sour dishes and Chinese cooking
bright rose with fruity fragrances, a rich full-bodied
flavour and a pleasant aftertaste.
rose vinification with an 15-16 hours maceration and
fermentation in stainless tanks at a temperature of 18
Katogi & Strofilia S.A
Regional Dry Red
wine of Metsovo
It makes an
excellent accompaniment to grilled meat and beef stewed in red
A deep red colour
with brick-red tints. A light aroma of oak harmoniously matched.
immediate inoculation of the must, in conjunction with constant
saturation of the stems and skins, lasting approximately 25
days. The fermentation temperature does not exceed 30 oC;
this is followed by at least 12 months of maturation of the new
wine in new French oak barrels. The wine after bottling remains
for at least six months in the bottle for reductive ageing.
750 ML X 6
Xinomavro Region Vineyards in the Naoussa region and specifically
in the community Polla Nerase at an altitude of around 250 meters.
The vineyards are linear and the load does not exceed 900 kg per
hectare. The soil is clay and sand with good drainage. The climate
is characterized by rainy and cold winters, sometimes with several
snowfalls, cool spring with some rains and dry summers. The
evening winds blowing from Vermio help to have enough difference
in temperature during the summers between day and night, which
helps correct ripening.
Olga Kefalogianni, Minister of Tourism and Amal
Alamuddin-Clooney enjoy their meal and Katogi Averoff Red wine
Amal Alamuddin-Clooney enjoys
Katogi Averoff wine
Katogi Averoff Red wine remains at the first choices of
“famous” people !During
her visit in Greece, Amal Alamuddin-Clooney chose Katogi
Averoff Red 2009 to accompany her lunch .