Cephalonia, Greece
Established
in 1978, the Gentilini Winery was founded by the
Cosmetatos family. The Gentilini family originated
in Este, a town near Padua Italy. In 1593, the Venitian
Senate commissioned Marino Gentilini to build the
extensive forts of Assos in Cephalonia. Eventually,
he married and settled on the island permanently.
In present times, Spiro-Nicholas Cosmetatos, a descendant
of the Gentilini family, studied winemaking at the
Wine Institute of Stellenbosch, South Africa. Upon
completion of his studies, he decided to return to
Cephalonia and begin producing world-class wines
in Greece. In 1978, the first vineyards were planted
with local grape varieties near the village of Minies.
After careful cultivation and growth of the new vines,
the first wines were released in 1984. Today, the
Cosmetatos family oversees all aspects of their winery.
Together with the resident winemaker, Gabrielle Beamish,
Gentilini winery produces approximately 50,000 bottles
annually. Their attention to quality and desire to
produce the best wines possible can be seen throughout
their portfolio. The winery has been passed on to
the second generation and is going to celebrate it's
20th anneversary in 2004. For more info please visit www.gentilini.gr.
To
read about the soil and microclimate of the Gentilini
vineyards and the Robola grape, click
here.
Gentilini vineyards are certified organic by the Greek organization, DIO
Gentilini Winery & Vineyards
Presentation 2009  |
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Robola:
The grape for this wine is sourced from the slopes
of Mount Ainos in the center of the island. A dry,
fresh and vibrant wine that is rich in mineral and
flower aromas. It is light to medium bodied with
tangy citrus flavors on the palate and crisp acidity.
For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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Syrah:
A world class and limited production red wine made
from Syrah 85% and Mavrodaphne 15%. After harvest,
fermentation and color extraction take place in an
open stainless steel vat. In order to achieve the
desired color and flavor, pumping over is performed
ever four hours for ten days. Once fermentation is
complete, it undergoes malolactic fermentation. Once
complete, the wine is transferred to French oak barrels,
where the wine is left to mature for seven months.
The resulting wine is a complex Syrah with a deep
purple color that is almost black when the wine is
young. Typical characteristics of Syrah, such as
spice and pepper are detected almost instantly on
the nose. The small amount of Mavrodaphne in this
wine can be detected on the nose with a softness
that rounds out the spiciness of the Syrah. For in-depth
information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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Robola Cellar Selection: Grapes harvested from prime, south-facing
vineyard. Bunches are harvested at night and
undergo gentle pressing where only 60% of
the juice is extracted. Partially aged in French
oak barrels to give additional depth and
complexity. A fresh, citrusy, dry white wine that expresses
all the variety’s characteristics: citrus, stone
fruit and minerality. Complex, balanced and
dry, with a long finish.
For in-depth
information, click
here (Acrobat
Reader Required)
(Click on Label to enlarge)
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Aspro:
Select harvesting of grapes from the Minies
region and vinification in steel tanks. Complex and balanced, medium bodied with
subtle floral fruit with citrus, melon and honey
notes.
For in-depth
information, click
here (Acrobat
Reader Required)
(Click on Label to enlarge) |
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Red:
Select harvesting of grapes from Koutsi in
Nemea (Agiorgitiko) and from Minies for the
Syrah/Mavrodaphne. Extraction for 10 days in
open vats followed by 6 months aging in new
and old French oak barrels. Fresh, medium bodied wine with complex sour
cherry, mocha and spicy notes, velvety
tannins and a long finish.
For in-depth
information, click here (Acrobat
Reader Required) (Click on Label to enlarge) |
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Eclipse:
Mavrodaphne grapes are bought from a single,
high-altitude vineyard. Vinification and bottling
is completed at the Gentilini winery.
Fermented in steel vats and aged for 12
months in French oak casks. Dark red wine with layers of red fruit, spice,
licorice and wild mint. On the palate, it is rich
and complex with soft, round tannins and a
long finish. For in-depth
information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
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