With over 60 hectares of vineyards at its disposal - some owned, some rented, others belonging to associates - in Metsovo, Macedonia, the Peloponnese and Attica along with wineries in Metsovo, Anavyssos and Nemea, Katogi & Strofilia SA is one of the most dynamic wine production companies in Greece. The company invests systematically in its vineyards, its winemaking facilities and its personnel and produces wines from both Greek and international grape varieties. The company has embraced two core principles: firstly, its wine-producing activities should be as environmentally-friendly as possible; secondly, it must do all it can to fully utilize its human and natural resources.
Averoff Estate Cabernet Chauvignon
Varieties Cabernet Sauvignon from the Averoff vineyards in Metsovo
Region Metsovo Epirus
Rich in colour. Aromas of ripe red fruits with hints of spices, vanilla, coffee and wood essence. Mellow in the mouth with a solid "backbone", sweet tannins, balance, a subtle tannic finish and a lasting aftertaste. Considerable ageing potential.
Classical red vinification in stainless tanks with a 25-30 days maceration and then drainage and pressing until 0,6 bar pressing level. At least 16 months ageing in new oak barrels and 12 months in bottles.
Enjoy at 16-18 C with game, roast lamb and mature cheeses.
Katogi Averoff red
Varieties Cabernet Sauvignon, Merlot, Agiorgitiko
A complex red with deep, attractive highlights. A distinctive bouquet arises from a balanced blend of the various fragrances with that of the oak. In the mouth, a soft fullness accompanies the rich aromatic qualities provided by the varieties and a long maturation in barrels at low, stable temperatures.
Classical red vinification in stainless tanks with a 20-25 days maceration and then drainage and pressing until 0,6 bar pressing level. Ageing for 12 months in oak barrels and 6 months in bottles.
Enjoy it with red meat dishes, grilled lamb, sausages and ham.
Varieties Roditis, Savvatiano, Sauvignon Blanc
Region Anavissos, Attica and Mamoussia Attica
Vintage Savatiano & Sauvignon Blanc: First days of September, Roditis: First days of October
Ideal with seafood, fish, salads and light dishes of Mediterranean cuisine.
Yellow colour with green tints. It is very expressive, with aromas of citrus and fresh tropical fruits. Medium bodied with a refreshing acidity, it shows complexity and a long persistent finish.
Vinification takes place separately for each variety. After careful sorting of the grapes both in the vineyard and at the winery, they are subjected to light pressing to obtain only the first juice. The lees are then removed and inoculation with a different strain of saccharomyces for each variety takes place. The temperature of fermentation ranges from 13º C - 16º C, and it is completed after approximately 25 days.
Anavyssos: mild winter with little rainfall, very hot, dry summer. Mamousia: cold winter with heavy rainfall, hot dry summer.