It's not so long since people were considering that Southern Mediterranean wine region could not produce elegant, refreshing, aromatic wines with crisp acidity. Nevertheless, in Greece, during the last 20 years, there is a real revolution in the world of wine. The introduction of new technology & know-how created small miracles. Many new, high quality & exciting wines have been emerged, one of them is Notios (in Greek it means the Southerner) Notios White is produced from two pink-skin grape varieties of Greece that combine their virtues, Moschofilero & Roditis. Moschofilero from the mountainous vineyards of Arcadia wine region brings fruitiness & crisp acidity, while Roditis from the planes of upland Corinth provides elegance. Notios White is ideal as an aperitif or as an accompaniment to light meals & delicate flavours. Enjoy it at 8-10 C. Good company is always an added bonus! ...

In Antiquity, mixing wine with sea (Thalassa in Greek) water was a very well known practice applied to give therapeutic virtues to wine. The wines resulting from this process were called Thalassitis Oenos (sea-originated wine). Without mixing, obviously, our wine with seawater, we strongly believe that the proximity of Santorini’s vineyard to the Aegean Sea is one of the most important factors forming the special character of our Thalassitis. Thalassitis is produced from Santorini’s indigenous white grape variety, Assyrtiko. Perhaps, it is the only variety in the Mediterranean that manages to combine full maturity of grapes with considerably high acidity, despite the specific climatic conditions of the Isl&. This fact is an essential factor for accomplishing flavour balance in dry white wines. All the Assyrtiko grapes selected for Thalassitis originates exclusively from our vineyards in Episkopi, Akrotiri & Pyrgos regions. The vines are almost 80 years old & have a particularly low-yield that never exceeds 25 hl/ha. Thalassitis is a bone-dry wine with strong character: full-bodied, well-structured with crisp acidity, distinctive minerality & delicate honeysuckle aromas. Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce. Try cellaring Thalassitis for 2 to 3 years at a temperature no higher than 12ο to 14οC & you will witness a change in it. Its mineral dimension will subside while the fruity & honey aromas will exp&. Don’t forget to pour Thalassitis into a wide decanter half an hour before serving. You will definitely be pleased by the result! ...

In Antiquity, mixing wine with sea (Thalassa in Greek) water was a very well known practice applied to give therapeutic virtues to wine. The wines resulting from this process were called Thalassitis Oenos (sea-originated wine). Without mixing, obviously, our wine with seawater, we strongly believe that the proximity of Santorini's vineyard to the Aegean Sea is one of the most important factors forming the special character of our Thalassitis. Thalassitis is produced from Santorini's indigenous white grape variety, Assyrtiko. Perhaps, it is the only variety in the Mediterranean that manages to combine full maturity of grapes with considerably high acidity, despite the specific climatic conditions of the Isl&. This fact is an essential factor for accomplishing flavour balance in dry white wines. All the Assyrtiko grapes selected for Thalassitis originates exclusively from our vineyards in Episkopi, Akrotiri & Pyrgos regions. The vines are almost 80 years old & have a particularly low-yield that never exceeds 25 hl/ha. Thalassitis is a bone-dry wine with strong character: full-bodied, well-structured with crisp acidity, distinctive minerality & delicate honeysuckle aromas. Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce. Try cellaring Thalassitis for 2 to 3 years at a temperature no higher than 12 to 14C & you will witness a change in it. Its mineral dimension will subside while the fruity & honey aromas will exp&. Don't forget to pour Thalassitis into a wide decanter half an hour before serving. You will definitely be pleased by the result! ...

This wine has slight citrus aromas well-combined with elegant oak notes, a rich mouth fell, crispy acidity, intense mineral flavours & a long finish. Enjoy this wine with seafood, fatty fish, lamb & poultry at 8 to 10 degrees centigrade. Keep the wine for 2-3 years under proper cellar conditions & it will undergo profound changes. Its mineral dimension will subside while the fruity & honey flavours will envelop its body. Pour Assyrtiko by Gaia-Wild Ferment in a wide decanter for around half an hour before enjoying it. ...

Rich. Mellow. Deep. All the craftsmanship & artisan knowledge that goes into both Galliano & an aged Balsamic vinegar are brought together to create a spirit that is both delicate & full flavoured. Used with car & imagination Balsamico will enrich & enhance many cocktail creations. ...

The original. The classic. Golden yellow in colour with a light green hue. A perfectly balanced blend of Mediterranean & exotic herbs & plants, all sourced & blended in their natural form. The taste is rounded with a powerful aromatic top note that softens to a mellow deep taste, ' Spirito Italiano'. ...

Strong. Invigorating. Galliano suffused with all the power of a perfectly made 'ristretto'
- the concentrated & short espresso
...

Also known as the, Liqueur Galliano, is a sweet, yellow herbal liqueur, flavoured with various herbs, including anise, licorice & vanilla, giving it a unique taste. The famous ingredient of The Harvey Wallbanger cocktail. ...

The ingredients in Gammel Dansk are carefully selected for their aromatic, sharp & bitter qualities. The ingredients include spices from many different places around the world: roots that are reputed to have medicinal powers, & berries that are well-known particularly to children from the Roskilde area on the Danish island of Zeal&. Every autumn, the company buys all the buckets of rowan-berries the children can pick. The names of every ingredient & the exact blend cannot be revealed, however. There are only two employees who know the recipe. ...

The vermouths of the house of Gancia are known as the Classic Italian Aperitif. They were introduced at the beginning of the century by Gancia as the Vermouths de Torino all over the world. The secret recipe of alpine & exotic herbs, infused with alcohol & then blended with a specially selected wine base, has not been changed since its creation thus affirming the renowned success all over the world of the vermouth. The Gancia Vermouths are produced in three versions each of them with different characteristics; Blanco, Rosso & Dry. They are ideally enjoyed at home or in bars as the perfect aperitif, straight with ice or as a basic ingredient in cocktails. Composition: Wine, alcohol, sugar, herbs & spices Production method: Mixture of the extract obtained from the infusion of herbs & spices in alcohol & then blended with wine. ...