Located on the Sithonian Peninsula of Chalkidiki are the vineyards and winery of Porto Carras. The Estate's four hundred seventy five acres is bordered by Mount Meliton and the Gulf of Torone. The vineyards are planted in 1967, with the first vintage available to the public in 1972. The Estate produces all of its wines from their own vineyards, therefore ensuring complete control over the harvest and Vinification process. To date, the vineyards are planted with fourteen varieties, both Greek and international. Of the Greek varieties, Malagouzia and Limnio are the most notable.

The difficult economic conditions that presented itself in Greece during late eighties and early nineties resulted in financial hardship for the winery. As a result, production was drastically reduced. Since December of 1999, ownership of the winery, vineyards and resort complex has passed onto the Technical Olympic Group. Their hard work and commitment to re-establishing the Porto Carras wines in the international market have come to fruition. It is with great pride that Athenee is able to include these wines in our portfolio and present them to the American public.

Click here to view photos from the Porto Carras Winery.

LIMNIO PORTO CARRAS
Type: Red Dry Wine, Cotes de Meliton, Appelation d'Origine de Qualite Superieure.
Varietal Composition: Limnio 90%, Cabernet Sauvignon 10%.
Method of Production: Eraflage, foulage and maseration for 6-8 days. The presses used are low pressure pneumatic. Alcoholic
fermentation followed by malolastic fermentation. Aging in new French oak barrels for 12 months.
Analysis: Deep red colour with spicy aromas of pepper and cinnamon. Full and easy mouth, with delicate tannins.
Alcohol by vol.: 12.5%.
To Accompany: Mediterranean cuisine, red meats.
Served: At 16 °C.
Packaging: Box of 12, 750 ml bottles.
(Click on Label to enlarge)

MALAGOUZIA PORTO CARRAS
Type: Regional Dry White Wine ofSithonia.
Varietal Composition: Malagouzia.
Method of Production: The presses used are of the discontinuous low-pressure type. After static sedimentation, fermentation occurs in stainless steel vats at temperatures of less than 18-20 °C, aging in French oak barrels for almost 6 months.
Analysis: Yellow colour, blossom with notes of mint. Rich and round mouth, with apricot and peach flavours.
Alcohol by vol.: 13%.
To Accompany: Fresh fish and white meat.
Served: At 8-12 °C.
Packaging: Box of 12, 750 ml bottles.
(Click on Label to enlarge)

SYRAH PORTO CARRAS
Type: Regional Red DlyWineofSithonia.
Varietal Composition: Syrah.
Method of Production: Eraflage, foulage, maseration for 6-8 days. The presses used are low pressure pneumatic. Alcoholic fermentation followed by malolastic fermentation. Aging in new French oak barrels for 12-18 months and then staying for one year in bottles, in our cellars.
Analysis: Dark deep red colour. Rich and compound aromas of violet, carnation and pepper. Rich in the mouth, with long finish.
Alcohol by vol.: 13%.
To Accompany: Red meats, complicated sauces and desserts.
Served: At 18-19 °C.
Packaging: Box of 12, 750 ml bottles.
(Click on Label to enlarge)

CHATEAU PORTO CARRAS
Type: Red Dry Wine, Cotes de Meliton, Appelation d'Origine de Qualite SupCrieure.
Varietal Composition: Cabemet Sauvignon, Cabemet Franc, Merlot, Limnio.
Method of Production: Eraflage, foulage, and maseration for 6-8 days. The presses used are low pressure pneumatic. Alcoholic fermentation followed by malolastic fermentation. Aging in new French oak barrels for 12-18 months and then staying for one year in bottles, in our cellars.
Analysis: Rich, deep blue, red colour with purple reflections. Complex aromas with clear nose dominated by red fruits and vanilla. Delicate, smoky, with medium tanins. Excellent quality woods rich and long velvety finish. This wine has all the qualities
needed for long aging.
Alcohol by vol.: 13.5%.
To Accompany: Game, red meats and complicated sauces.
Served: At 18-19 °C.
Packaging: Box of 12, 750 ml bottles.
(Click on Label to enlarge)

CHATEAU CARRAS ROSE

(Click on Label to enlarge)

For Technical info click here.