Winery Methymnaeos - Chidiriotiko Dry White

Winery MethymnaeosChidiriotiko Dry White

2.8
Note - 1Note - 1Note - 0.5Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
The tasters did not really appreciate this wine.
The Chidiriotiko Dry White of Winery Methymnaeos is a white wine from the region of Lesvos of Aegean Sea.
This wine generally goes well with
The Chidiriotiko Dry White of the Winery Methymnaeos is in the top 10 of wines of Lesvos.

Details and technical informations about Winery Methymnaeos's Chidiriotiko Dry White.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Gaillard 2

Interspecific cross between an othello-rupestris and the noah obtained in 1885 by Fernand Gaillard. In the 1960s, Gaillard 2 still represented nearly 4,000 hectares, particularly in the Centre-West and Burgundy regions. Today, it has practically disappeared.

Informations about the Winery Methymnaeos

The winery offers 4 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Lesvos in the region of Aegean Sea

The Winery Methymnaeos is one of of the world's greatest estates. It offers 4 wines for sale in the of Lesvos to come and discover on site or to buy online.

Top wine Aegean Sea
In the top 6500 of of Greece wines
In the top 10 of of Lesvos wines
In the top 400000 of white wines
In the top 1500000 wines of the world

The wine region of Lesvos

The wine region of Lesvos is located in the region of Aegean Sea of Greece. Wineries and vineyards like the Domaine Methymnaeos or the Domaine Makara produce mainly wines red and white. On the nose of Lesvos often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of non oak, oak or spices. We currently count 2 estates and châteaux in the of Lesvos, producing 4 different wines in conventional, organic and biodynamic agriculture.


The wine region of Aegean Sea

The Aegean Islands – the most famous of which are Crete, Dodecanese/rhodes">Rhodes, Samos and Cyclades/santorini">Santorini – lie in the Aegean Sea between Greece and Turkey. The islands have a Long and influential winemaking history spanning thousands of years, but in the modern day are most famous for Santorini's Dry, minerally, white wines made from Assyrtico-based white wines made from Assyrtico. The Aegean Sea covers roughly 83,000 square miles (215,000 sq km) between the Southern coast of Greek Macedonia and Crete in the south. Several groups of islands make up the Aegean archipelago, including the Sporades in the North, the Dodecanese just off the coast of Turkey and the Cyclades near the Attica coast.

News related to this wine

Chablis: #locationmatters by Yang LU

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...

At the heart of the terroirs of Mâcon-Péronne

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Péronne, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWine ...

At the heart of the terroirs of Mâcon-Azé

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The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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