Samling: CANAVA ROUSSOS SANTORINI

 

Canava Roussos, the oldest on Santorini, was founded in 1836 to produce high quality wines uniquely expressing the characters of the numerous varieties of Thiran grapes.

Decades of experience have passed from generation to generation so that, with consistency, continuity and absolute respect, expression is given to the island's art of wine-making.

Today, Canava Roussos, faithfully adhering to the island's traditions, values modern technology and aims at creating wines with individual tastes and bouquets, selecting fruit of the highest quality from the island's select varieties: Asyrtiko, Athiri, Aidani, Mandilaria, Mavrathiro

Canava Roussos, the oldest on Santorini, was founded in 1836 to produce high quality wines uniquely expressing the characters of the numerous varieties of Thiran grapes.

Decades of experience have passed from generation to generation so that, with consistency, continuity and absolute respect, expression is given to the island's art of wine-making.

Today, Canava Roussos, faithfully adhering to the island's traditions, values modern technology and aims at creating wines with individual tastes and bouquets, selecting fruit of the highest quality from the island's select varieties: Asyrtiko, Athiri, Aidani, Mandilaria, Mavrathiro

 

Afla: a small duct at the base of the press from which the must runs into the 'lino' (see below).

Asyrtiko, Athiri, Aidani: the island's three basic white grape varieties, the first being most prominent.

Canava: a family's group of installations housing mainly the wine-making activities. Normally it was dug into the workable Thiran rock, then built up with stone and mud, with at least two wine-presses, for black or white grapes and built-in benches to support barrels (afoures) holding around 1400 litres. A further area, the 'rakidio', was set aside for preparing 'tsikoudia' and distilling, and another space for producing tomato-paste.

Ferendini: the harvest jack-knife.
Kofini: a woven wicker basket with two side-handles used in the collecting and transporting of grapes and tomatoes.

Lino: underground cisterns next to the press where the must is collected and transferred to the barrels.
Manggano: a wooden, vertical, hand-cranked grape-press.

Nihteri: in the past, harvesting and treading was done at night ( νύχτα ) and the people of Santorini would say "let's go and do the "nihteri", the night's work. The name is now used on bottles of dry, white wines, with the appellation, Santorini, having lain in barrels for at least three months with a minimum alcoholic content of 13.5%.
Ο . Π . Α . Π .: Greek initials for Appelation of Origin of Superior Quality, and when seen on a label, strictly defines the wine as having been harvested and pressed from grapes of particular variety from within a legally defined grape-producing area.

Traventzo : means of loading barrels onto ships
Vedema: the harvesting and wine-making period, beginning in August and ending around October.
Vinsanto: the traditional and historically-significant name given to the sweet wines from sun-dried grapes with the appellation, Santorini. The grapes producing this wine are the Asyrtiko, Athiri and Aidani varieties from the islands of Thira and Thirasia. (Vin Santo Erini)

 

2 produkter
  • CANAVA ROUSSOS : Vin Rouge sec / CALDERA RED 2007 : MANTILARIA - ASYRTIKO / ALC 12.8% - VQPRD-
    Forhandler
    www.greekwine.dk
    Normalpris
    Udsolgt
    Udsalgspris
    203,12 kr
  • CANAVA ROUSSOS : NYKTERI 2016 DRY WHITE WINE / ASSYRTIKO 100% / ALC. 14% - VQPRD-
    Forhandler
    www.greekwine.dk
    Normalpris
    227,50 kr
    Udsalgspris
    227,50 kr