Vintage season and because wine tourism has begun to develop we went to Nemea
There I visited the Anagennisi Estate where we were welcomed by Mr. Tasos, a wonderful man with imagination and passion for his work.
He started our tour for the history of the place…
Nemea did not exist as we know it before 1876. There was a village called Koutsomodi and in 1876 an earthquake destroyed it. The only building that remained standing was the village church, Agioi Apostoloi. The residents whose house was destroyed stayed in Ag. George of Nemea who comes from the monastery in Feneos. The rest of the population stayed in Heraklion which was part of Ancient Nemea which was valid as a name until 1947. Later it took the normal name of the area, Ancient Nemea.
The family who settled on the estate were viticulturists and winemakers and built the estate.
The choice of location for the village was for purely practical reasons. The village became a place where they could preserve the meat, which they ate only once a week, on Sunday. The neighborhood as a group slaughtered meat alternately and so they had meat all year round once a week. But in order for the meat to be preserved for a long time, the house had to have humidity and cooling
So the house was created there in 1876, which is made of stone and soil. The floor of the building
is from the old winery. In 1970, because the building had been damaged by earthquakes, the family asked the state to repair the damage, but the committee rejected the application because they found that the house had not been damaged by an earthquake, but because it was old (!). So they demolished the old winery and the building for fear of a new earthquake and built the new house. The crisis of 70 ′ to 85 ′ followed, where in the opposite building there was the press that operated until 85 ′.
In 2006 Mr. Tasos decides to start the family tradition again and so the Anagennisi Estate is created. This is how the company became and is growing slowly.
1500 bottles per hour are bottled in the cellar with the latest technology equipment. The first stage is the washing of the bottle, the 2nd is the filling and in the 3rd the cap. Then the capsules are inserted and in the process the label (if it is to go for sale if not, then no label or capsules are inserted).
In order for the cork to tighten, the bottle remains upright for a few days and in the process enters the cellar to mature (reductive aging) where it stays for a total of 10 years in the barrel and in the bottle.
Reserve wine is capable of additional aging which can last up to 40 years. These wines come from vineyards of the family which are self-rooted. There are no other such in Greece except those of Santorini.
Sulfur is also used for fertilizer, which is left over from the previous year. Although red wine is produced, the winemaking process is special. It becomes a kind of cold extraction that starts from about 10 degrees of temperature and ends at 20 where it is controlled through technology. Terroir fungi are also used. The reason for this is because the families of these fungi make sugar alcohol at different temperatures (some low and some high). So in the end the result is more complex which differentiates it from laboratories that have a type of this fungus. Taste is superior something that connoisseurs and not only can distinguish as soon as they taste unlike other wines that are flat and identical.
When the vinification is over after 30 days, the tank is closed to prevent oxygen from entering. In the post-fermentation period the marcs with the wine remain in the tank for a few more days to keep what is useful from the bark (color, tannins) and then pass to the separation of the marc from the wine where the marc becomes fertilizer while the wine remains until winter in the tank and make transfusions to make a natural distinction of the wine.
In the spring, after the wine transfusions have taken place, we have almost 95% pure wine. Then it enters the barrel for 2 years. The barrels are checked every 20 days to prevent the ingress of oxygen into the barrel. The sulfate content is also checked approximately every three to four months. When the maturation process in the barrel is completed, the wine enters back into the tank where some solids will remain which are the 5% that entered (solidified sludges, solidified sulfates). A transfusion is performed and finally bottling with sulfite control.
After bottling, the bottle enters the cellar where it will stay for about 8 years to continue its aging, then it is ready for consumption.
The barrels are changed every three productions, ie approximately every 6 years. Every time the production changes, the old leaves and the new enters, it is washed, sterilized and refilled.
The bottles are labeled with the date of each wine. If the wine stays in the same barrel for 2 years, its lifespan is quadrupled, due to the wood that gives the wine many organoleptic elements that act as shields after the shields of tannin and acidity that it gets through the wood.
That is why those who know about wine require specific varieties of wood for their barrels to give the best result.
The wines of the Renaissance Winery are the following:
STATIR - White dry Roditis
STATIER - Dry rose Agiorgitika
STATIR - Red dry PDO Nemea
MAISTRAL - White dry
EC DRYOS - MERLOT 18 months in barrel
IN KEDRO- Sweet red wine
EC PETRAS - PDO Nemea 12 months in a barrel
RESERVE - PDO Nemea 24 months in barrel
We tried most of them which were better than the other…
The following definitely stand out:
EN KEDRO, an amazing sweet wine that the famous Portuguese "Port" or the Italian "Marsala" will surely envy. It features a bouquet of forest fruit aromas, smoky notes and spices.
RESERVE, the leading winery, a special wine, one of the best in the area of Nemea. With deep purple color, very good body, rich mouth. It presents a bouquet of aromas of forest fruits, notes of tobacco and spices, rounded tannins with a long aftertaste.
Ancient Nemea, Corinth
Phone: +30 6977 249218