Winery Olympia GiOreino Monopati
White wine
This wine is a blend of 2 varietals which are the Assyrtiko and the Chardonnay.
This wine generally goes well with pork, vegetarian or poultry.
The Oreino Monopati of the Winery Olympia Gi is in the top 30 of wines of Ilia.
Food and wine pairings with Oreino Monopati
Pairings that work perfectly with Oreino Monopati
Original food and wine pairings with Oreino Monopati
The Oreino Monopati of Winery Olympia Gi matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of ham and cheese omelette, skate wing with shallots or nanie's diced ham quiche.
Details and technical informations about Winery Olympia Gi's Oreino Monopati.
Discover the grape variety: Assyrtiko
Taut and mineral whites with exceptional cutting acidity and a lean palate, on intense aromas of lemon, grapefruit, green apple, white flowers, smoke and strongly marked volcanic saline-iodine notes. Fine ageing potential. The absolute star of Santorini PDO on the volcanic soils of the Cyclades (vines trained in kouloura baskets to protect against wind). Now exported to Australia, California and South Africa. Native Greek variety.
Last vintages of this wine
The best vintages of Oreino Monopati from Winery Olympia Gi are 2017, 0
Informations about the Winery Olympia Gi
The Winery Olympia Gi is one of of the world's greatest estates. It offers 14 wines for sale in the of Ilia to come and discover on site or to buy online.
The wine region of Ilia
PGI (2004) of north-west Peloponnese around Olympia, fertile plains and hills from 10 to 700 m irrigated by the Alfios and Pinios rivers, humid Mediterranean climate. Roditis and Avgoustiatis are the autochthonous signatures — Roditis as a pale pink-tinged white with lively citrus notes, stone fruit and a floral hint. Mavrodaphne full-bodied and liqueur-like in reds. Refosco, Agiorgitiko and Merlot in fleshy reds with red fruits and spices.
The wine region of Peloponnesos
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
