The Erotes

THE EROTES were the winged gods of love.Hesiod describes a pair, Eros (Love) and Himeros (Desire) who were present at the birth of Aphrodite, while later writers add a third, Pothos (Passion), to create a triad of goldings.The Erotes were purely creatures of poetic invention with no distinct mythology of their own.

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The Erotes

matured in oak barrels

Pothos

The god of sexual desire who accompanied Afrodite from the moment of her birth

Pothos Sotiriou Winery

Organoleptic characteristics: Derived from the Avgoustolidi. Characterized by golden color and intense and fruity aromas of peach and melon. Behind the fruits, there are hints of honey. A well balanced mouth perfect matching the nose.

Type of wine: Dry white
Grape variety: Avgoustolidi

Vineyard: Slopes of Aitoloakarnania
Soil: Clay
Age of vines: 15 years old
Vinification & ageing :First maceration before the fermentation (short, at 8° C for some hours), controlled alcoholic fermentation (15° C) in oak barrels. Aged sur lie for 12 months with regular batonnage.
Average yield : 9T / ha (50 hL / ha)
Alcohol: 13% pH: 3.2

Pothos Sotiriou Winery
Pothos Sotiriou Winery

Himeros

The god of passionate longing, yearning and desire.

Pothos Sotiriou Winery

Organoleptic characteristics: Derived from the Mavrodafni. The color is purple with ruby highlights. On the nose is complex with red fruits, cherries, vanilla and herbal touches. On the mouth, it is smooth with soft tannins and rich acidity.

Type of wine: Dry red
Grape variety: Mavrodafni

Vineyard: Slopes of Aitoloakarnania
Soil: Clay
Age of vines: 15 years old
Vinification & ageing: First maceration before the fermentation (at 8° C for three days), alcoholic fermentation with progressive increase of temperature, till 25°C in inox tank. Malolactic fermentation and matured in oak barrels for 12 months with regular batonnage.
Average yield : 9T / ha (50hL / ha)
Alcohol: 13% pH: 3.5

Pothos Sotiriou Winery
Pothos Sotiriou Winery

Augustolidi

Organoleptic characteristics: Derived from the Avgoustolidi. Characterized by golden color and intense and fruity aromas of peach and melon. A well balanced mouth perfect matching the nose.
Type of wine: Dry white
Grape variety: Avgoustolidi
Vineyard: Slopes of Aitoloakarnania
Soil: Clay
Age of vines: 10 years old
Vinification & ageing :First maceration before the fermentation (short,at 10°C for some hours), long and controlled alcoholic fermentation (13°C). Ageing on the lees.
Average yield : 9T / ha (54hL / ha)
Alcohol: 12,7% pH: 3,35

Pothos Sotiriou Winery

Malagouzia

Organoleptic characteristics: Bright, with green and yellow heus. Floral nose, with lemon and citrus fruits aromas, as well as exotic fruits. Delicate mouth, again with lemon aromas which are typical of Malagousia, with an awesome balance!
Type of wine: Dry white
Grape variety: Malagousia
Vineyard: Lessini
Soil: Clay & sand
Age of vines: 10 years old
Vinification & ageing: First maceration before the fermentation (short, at 10°C for some hours), long and controlled alcoholic fermentation (11°C). Ageing on the lees.
Average yield :10T / ha (60hL / ha)
Alcohol: 12% pH: 3,3

malagouzia Winery

Mavroudi

Organoleptic characteristics: Derived from the Avgoustolidi. Characterized by golden color and intense and fruity aromas of peach and melon. A well balanced mouth perfect matching the nose.
Type of wine: Dry red
Grape variety: Mavrodafni
Vineyard: Slopes of Aitoloakarnania
Soil: Clay
Age of vines: 12 years old
Vinification & ageing: First maceration before the fermentation (at 8-10°C for three days), alcoholic fermentation with progressive increasing of the temperature, till 25°C.
Average yield : 9T / ha (54hL / ha)
Alcohol: 12,5% pH: 3,55

mavroudi Winery

Muscat

Organoleptic characteristics: Derived from the Avgoustolidi. Characterized by golden color and intense and fruity aromas of peach and melon. A well balanced mouth perfect matching the nose.
Type of wine: Dry rosé
Grape variety: Muscat d’Hambourg
Vineyard: Slopes of Aitoloakarnania
Soil: Clay
Age of vines: 12 years old
Vinification & ageing :First maceration before the fermentation (8-10°C during 24h), alcoholic fermentation at 15°C. Ageing on the lees.
Average yield : 10T / ha (60hL / ha)
Alcohol: 12% pH: 3,35

muscat Winery

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SOTIRIOU WINERY

Lesini Messolonghi, Greece, 30001

info@sotiriouwinery.com

2632 031 101