{"title":"Cavino","description":null,"products":[{"product_id":"cavino-nemea-agiorgitiko-750ml","title":"Cavino Nemea Agiorgitiko","description":"\u003cp\u003e\u003cstrong\u003eCavino Nemea Agiorgitiko\u003c\/strong\u003e is a 100% Agiorgitiko red wine from PDO Nemea, Greece, bottled at 13% ABV in a standard 750ml format. The 2019 vintage earned a Gold Medal at the Berlin Wine Trophy in 2023, underscoring the consistency Cavino brings to one of Greece's most important indigenous grape varieties. Grown in sub-mountainous vineyards at 300–500 meters elevation, this wine channels a specific terroir within the broader Nemea appellation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 13%  |  Origin: Nemea, Peloponnese, Greece  |  PDO Nemea  |  Winery: Cavino Winery \u0026amp; Distillery S.A.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCavino Winery \u0026amp; Distillery S.A. is one of the Peloponnese's most established producers, drawing Agiorgitiko fruit from sub-mountainous vineyard sites between 300 and 500 meters above sea level within the PDO Nemea zone. After harvest, the grapes are pressed and undergo a maceration period of approximately 10 days under controlled temperature conditions, extracting color and tannin before fermentation completes. The altitude of the source vineyards is worth noting: Master of Wine Jancis Robinson has observed that some of the most serious expressions of Agiorgitiko come from higher-elevation sites around Nemea, where cooler temperatures preserve acidity and aromatic complexity in the grape.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with ripe raspberry and juicy plum before shifting into a floral register of dried lavender. Behind the fruit sits a warm butterscotch note and a subtle peppery edge that hints at the wine's structure.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On entry, the palate is soft and fruit-forward, led by black cherry and plum. At mid-palate, dried prune and clove-like sweet spice emerge, while blackberry and a whisper of leather add depth. The tannins are distinctly velvety, giving the wine a rounded, medium-bodied texture without harsh grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length with lingering notes of dark berry fruit and a faint floral echo. A trace of black pepper and warm spice keeps the finish lively and dry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Cavino Nemea\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe at 16–18°C (61–64°F). This Agiorgitiko rewards drinking at a slightly cool room temperature; 15 minutes of decanting opens the floral aromatics considerably. For wine-based cocktails, its fruit-forward profile and moderate tannin work well in a classic red Sangria, where the plum and berry notes meld with citrus and seasonal fruit. It also performs in a Kalimotxo — a simple red wine and cola combination popular across southern Europe — where its soft tannins keep the drink balanced. A red wine spritzer using sparkling water and a lemon twist highlights the wine's inherent freshness from its altitude-grown fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing someone to Greek indigenous grape varieties\u003c\/li\u003e\n\u003cli\u003eWeeknight Mediterranean dinners with grilled lamb or roasted vegetables\u003c\/li\u003e\n\u003cli\u003eBuilding a comparative tasting of Nemea producers\u003c\/li\u003e\n\u003cli\u003eGifting a wine enthusiast exploring Peloponnesian reds\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Cavino Nemea taste like?\u003c\/strong\u003e It delivers ripe plum, black cherry, and raspberry with floral lavender accents, backed by velvety tannins and a touch of sweet spice like clove. The overall impression is soft, fruit-driven, and medium-bodied.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Cavino Nemea compare to Skouras Grande Cuvée Nemea?\u003c\/strong\u003e Skouras Grande Cuvée is generally considered a more structured, age-worthy expression of Nemea Agiorgitiko, often involving oak aging that adds complexity and firmer tannins. Cavino Nemea leans toward immediate drinkability with softer tannins and a more overtly fruit-forward, approachable style at a lower price point.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Cavino Nemea good for beginners?\u003c\/strong\u003e Its soft tannins, generous red and black fruit, and lack of aggressive oak make it an excellent introduction to both the Agiorgitiko grape and Greek red wine in general. The 13% ABV keeps the wine balanced and easy to enjoy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Cavino Nemea made?\u003c\/strong\u003e It is produced by Cavino Winery \u0026amp; Distillery S.A. from 100% Agiorgitiko grapes grown in the PDO Nemea zone of the Peloponnese, Greece. The specific vineyard sites sit at sub-mountainous elevations between 300 and 500 meters.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Cavino Nemea?\u003c\/strong\u003e Grilled lamb chops complement the wine's berry fruit and peppery spice. Moussaka works well, as the wine's acidity cuts through the béchamel richness. Hard aged cheeses like Graviera echo the butterscotch undertones. Roasted red pepper dishes mirror the wine's fruit character, and cured meats like bresaola align with its subtle leather notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Cavino Nemea come in?\u003c\/strong\u003e The standard format is a 750ml bottle, which is the most widely available size for this wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Cavino Nemea worth the price?\u003c\/strong\u003e Cavino Nemea positions as an entry-level to mid-range PDO Nemea red, making it one of the more accessible ways to experience quality Agiorgitiko. Its Berlin Wine Trophy Gold Medal suggests the wine punches above its price tier in terms of quality.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Cavino Nemea?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Berlin Wine Trophy Gold Medal validates what the wine's terroir suggests: sub-mountainous Agiorgitiko from 300–500 meters elevation in Nemea produces fruit with genuine aromatic complexity and balanced structure. Unlike many entry-level Greek reds that lean on softness alone, this bottling delivers identifiable varietal character — the lavender, the butterscotch, the velvety tannin profile that marks well-grown Agiorgitiko. Cavino's scale as one of Greece's major producers means consistency across vintages, a practical advantage when buying by the case or introducing the grape to others. For anyone building knowledge of Greek wine or seeking an honest, well-made Peloponnesian red, this remains a reliable benchmark at its tier.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836717166761,"sku":"18715","price":9.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_nemea_agiorgitiko__73734.jpg?v=1730467711"},{"product_id":"cavino-deus-imiglikos-nemea-750ml","title":"Cavino Deus Imiglikos Nemea","description":"\u003cp\u003e\u003cstrong\u003eCavino Deus Imiglikos Nemea\u003c\/strong\u003e is a semi-sweet Greek red wine made from 100% Agiorgitiko grapes, bottled at 13.5–14.5% ABV in a standard 750ml format. What distinguishes this bottling from the majority of Nemea reds is its Imiglikos classification — a Greek designation for semi-sweet wines — giving it a richer, more fruit-forward personality than the dry Agiorgitiko expressions that dominate the region.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 13.5–14.5%  |  Origin: Nemea, Peloponnese, Greece  |  Semi-Sweet (Imiglikos)  |  Producer: Cavino Winery \u0026amp; Distillery\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCavino Winery \u0026amp; Distillery produces this wine from Agiorgitiko grapes cultivated in the sub-mountainous zones of Nemea at altitudes between 350 and 500 meters, where cooler temperatures and well-drained soils contribute to balanced ripeness and natural acidity. Vinification follows a classic red wine protocol with approximately eight days of extraction under controlled conditions, followed by malolactic fermentation to soften acidity and round out the palate. The result is a semi-sweet red that retains enough structure to avoid cloying sweetness — a careful balancing act that separates well-made Imiglikos wines from lesser examples.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with concentrated red fruit and jam-like sweetness, followed by floral notes of lavender and a subtle butterscotch undertone. The aromatics are generous without being heavy, reflecting the warmth of the Nemea terroir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is immediately warm and sugary, with ripe red berries and a preserves-like quality coating the palate. Mid-palate, velvety tannins emerge to provide structure, preventing the residual sweetness from overwhelming. The overall impression is balanced and full, with the Agiorgitiko grape's natural richness on full display.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is pleasant and fruity, carrying forward the red fruit character with a soft, lingering sweetness. Tannins remain gentle through the close, leaving a clean and rounded impression.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Deus Imiglikos\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis semi-sweet red is best served lightly chilled, between 14–16°C (57–61°F), which helps keep the sweetness in check and highlights the fruit character. It drinks well on its own as an aperitif or after-dinner pour. For a refreshing warm-weather serve, try it in a \u003cstrong\u003eKalimotxo\u003c\/strong\u003e (mixed with cola over ice), where the semi-sweet profile provides a smoother base than dry red wine. It also works in a \u003cstrong\u003eRed Wine Spritzer\u003c\/strong\u003e with sparkling water and a citrus twist, letting the Agiorgitiko fruit shine through dilution. A \u003cstrong\u003eSangria\u003c\/strong\u003e built around this wine benefits from its inherent sweetness, requiring less added sugar than recipes using dry reds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing someone to Greek wines beyond the typical dry reds and whites\u003c\/li\u003e\n\u003cli\u003ePairing with Mediterranean desserts or cheese courses after dinner\u003c\/li\u003e\n\u003cli\u003eCasual outdoor gatherings where a lightly chilled red suits the mood\u003c\/li\u003e\n\u003cli\u003eGifting to wine drinkers who enjoy off-dry or fruit-forward styles\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Deus Imiglikos taste like?\u003c\/strong\u003e It delivers ripe red fruit and jam-like sweetness balanced by soft, velvety tannins, finishing with a pleasant fruity character rather than heavy sugar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Deus Imiglikos compare to a dry Nemea Agiorgitiko?\u003c\/strong\u003e Standard Nemea reds made from Agiorgitiko are vinified dry with more prominent tannins and darker fruit, while Deus Imiglikos retains residual sugar that produces a noticeably sweeter, softer drinking experience. Both share the grape's characteristic red fruit personality, but the Imiglikos style appeals to those who prefer less tannic, more approachable wines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Deus Imiglikos good for beginners?\u003c\/strong\u003e Yes — its semi-sweet profile and gentle tannins make it one of the more accessible Greek reds, particularly for drinkers who find dry red wines too austere or tannic.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Deus Imiglikos made?\u003c\/strong\u003e It is produced by Cavino Winery \u0026amp; Distillery from grapes grown in the sub-mountainous vineyards of Nemea in the Peloponnese region of Greece, at altitudes ranging from 350 to 500 meters.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Deus Imiglikos?\u003c\/strong\u003e Dark chocolate and berry-based desserts complement its fruit-forward sweetness. Aged hard cheeses like Graviera or Kefalotyri contrast nicely with the residual sugar. Spiced lamb dishes or moussaka benefit from the wine's soft tannins. Fresh fruit tarts and loukoumades (Greek honey doughnuts) echo the wine's jam-like character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Deus Imiglikos come in?\u003c\/strong\u003e The standard bottle size is 750ml, which is the most widely available format for this wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Deus Imiglikos worth the price?\u003c\/strong\u003e Deus Imiglikos positions as an entry-level to mid-range Greek red wine, offering genuine regional character and well-executed semi-sweet balance at a price point that makes it an approachable introduction to Nemea and the Agiorgitiko grape.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Deus Imiglikos?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Greek Imiglikos category is crowded with forgettable semi-sweet reds, but Deus Imiglikos earns its reputation through genuine varietal expression. The high-altitude Nemea fruit — grown between 350 and 500 meters — delivers more natural acidity and complexity than lowland equivalents, which is critical for preventing a semi-sweet wine from tasting flat. The controlled eight-day extraction and malolactic fermentation build enough tannic backbone to keep the sweetness structured and food-friendly. For anyone seeking a semi-sweet Greek red that actually reflects its terroir rather than simply masking it with sugar, this bottling delivers honest Agiorgitiko character in an approachable package.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836717265065,"sku":"18716","price":7.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_deus_imiglikos_nemea__95968.jpg?v=1730467715"},{"product_id":"cavino-domain-mega-spileo-cabernet-750ml","title":"Cavino Domain Mega Spileo Cabernet","description":"\u003cp\u003e\u003cstrong\u003eCavino Domain Mega Spileo Cabernet\u003c\/strong\u003e is a 100% Cabernet Sauvignon red wine from Greece's Achaia region, bottled at approximately 14–15% ABV in a standard 750ml format. Scored 94\/100 by wineanorak.com (2014 vintage) and awarded 90 points by the Beverage Tasting Institute, this single-vineyard expression draws from one of the oldest continuously cultivated wine sites in Greece.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: ~14–15%  |  Origin: PGI Achaia, Peloponnese, Greece  |  Varietal: 100% Cabernet Sauvignon  |  Producer: Cavino\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe grapes for Domain Mega Spileo come from a single vineyard situated at 780–880 meters elevation near the village of Kalavrita, on sandy and clay soils that have been used for viticulture by the Holy Monastery of Mega Spileo (\"Grand Cave\") for more than 500 years. After harvest, the wine undergoes extended barrel aging of 24–27 months in new French and American oak, followed by a further 24 months of bottle maturation before release. Notably, the wine is not subjected to intensive filtration or cold stabilization, a deliberate choice by Cavino to preserve the full depth of flavor and character from this high-altitude terroir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with garnet-black depth, presenting rich cassis custard and pistachio nougat before revealing layers of green pepper, blackberry, and pickling spices. Discreet vanilla and dark chocolate notes emerge with time in the glass, along with subtle leather undertones from the extended oak aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is exuberant and warm, with concentrated blackberry and cassis fruit filling the mid-palate. Lavish, structured tannins build toward a peak of dark chocolate and cedar, while a firm line of acidity keeps the wine balanced and suggests considerable aging potential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is long and layered, tapering with tangy pomegranate, floral honey, cedar, and dusty spice. A lingering warmth and fine-grained tannin texture persist well after each sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Mega Spileo Cabernet\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis wine deserves room-temperature service in a large-bowled Bordeaux glass, ideally decanted for 30–60 minutes to open its dense oak and fruit layers. Drinking it neat allows the full complexity of the high-altitude fruit and extended aging to shine.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled lamb chops:\u003c\/strong\u003e The wine's structured tannins and herbal green pepper notes mirror classic Greek lamb preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged hard cheeses:\u003c\/strong\u003e A wedge of Graviera or aged Manchego echoes the wine's nutty, pistachio-like aromas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDark chocolate desserts:\u003c\/strong\u003e The cocoa and cassis character in the wine creates a seamless pairing with bittersweet chocolate tart.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGifting a wine enthusiast who appreciates Old World–style Cabernet with a story\u003c\/li\u003e\n\u003cli\u003eBlind tasting alongside Left Bank Bordeaux to showcase Greek winemaking ambition\u003c\/li\u003e\n\u003cli\u003eCellaring for special occasions — the firm acidity supports further aging\u003c\/li\u003e\n\u003cli\u003ePairing with a Greek-themed dinner featuring grilled meats and regional cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Mega Spileo Cabernet taste like?\u003c\/strong\u003e It delivers concentrated blackberry and cassis fruit supported by lavish tannins, dark chocolate, and cedar, with a long finish of tangy pomegranate, floral honey, and dusty spice. The overall profile is rich and warm, with enough acidity to keep it lively.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Mega Spileo Cabernet compare to Left Bank Bordeaux?\u003c\/strong\u003e Reviewers on CellarTracker have likened it to a good bottle of Saint-Julien, noting it could hold its own in a Left Bank Bordeaux-themed blind tasting. The key differences are a slightly warmer, more exuberant fruit profile from the Greek terroir and the absence of Merlot blending, as this is 100% Cabernet Sauvignon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Mega Spileo Cabernet good for cellaring?\u003c\/strong\u003e Yes — the firm acidity and structured tannins from extended oak and bottle aging suggest it can develop further in a temperature-controlled cellar. The producer's own protocol of 24 months bottle aging before release indicates the wine is built for longevity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Mega Spileo Cabernet made?\u003c\/strong\u003e It is produced by Cavino from a single vineyard at 780–880 meters elevation near Kalavrita in Greece's Achaia region, Peloponnese. The vineyard site has been cultivated for over 500 years by the Holy Monastery of Mega Spileo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Mega Spileo Cabernet?\u003c\/strong\u003e Grilled or slow-roasted lamb complements the herbal and tannic structure. Aged hard cheeses like Graviera or Kefalotyri echo the nutty, savory aromas. Dark chocolate desserts align with the wine's cocoa and cassis character. Chargrilled eggplant or moussaka bridges the wine's warmth and spice. Cured meats such as pastourma work well with the cedar and leather notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Mega Spileo Cabernet come in?\u003c\/strong\u003e The standard release is a 750ml bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Mega Spileo Cabernet worth the price?\u003c\/strong\u003e It positions as a premium Greek red, and given the 24–27 months of new oak barrel aging plus two years of bottle maturation — a production timeline that rivals classified Bordeaux — it represents strong value within its tier. The 94\/100 score from wineanorak.com and 90-point BTI rating reinforce its standing as a serious, cellar-worthy Cabernet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Mega Spileo Cabernet?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFew Greek wines carry the weight of 500 years of continuous viticulture at a single site, and fewer still back that heritage with a production regimen this rigorous — nearly five years from barrel to release. The decision to avoid intensive filtration and cold stabilization preserves a texture and flavor density that many modern wines filter out. With critical recognition from both the Beverage Tasting Institute and independent wine critics, and a profile that draws direct comparisons to Saint-Julien Bordeaux, Domain Mega Spileo Cabernet stands as one of the most compelling arguments for high-altitude Greek Cabernet Sauvignon on the market today.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836717625513,"sku":"18722","price":9.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_domain_mega_spileo_cabernet__20848.jpg?v=1730467738"},{"product_id":"cavino-deus-samos-muscat-750ml","title":"Cavino Deus Samos Muscat","description":"\u003cp\u003e\u003cstrong\u003eCavino Deus Samos Muscat\u003c\/strong\u003e is a fortified Greek wine made from 100% Moschato Aspro grapes, bottled at 15% ABV in a 750ml format. Awarded 90 points by Falstaff critic Ulrich Sautter in 2025, this vin doux naturel showcases the aromatic intensity that has made the island of Samos one of the Mediterranean's most celebrated Muscat appellations.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 15%  |  Origin: Samos, Greece  |  Style: Fortified Sweet Muscat (Vin Doux)  |  Producer: Cavino Winery \u0026amp; Distillery S.A.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCavino Winery \u0026amp; Distillery S.A., headquartered in Aigio in the Peloponnese, is one of Greece's largest wine producers. For the Deus Samos Muscat, the winery works exclusively with Moschato Aspro — the white Muscat grape synonymous with the island of Samos. The grapes undergo approximately four hours of skin contact before grape wine alcohol is added directly to the fresh must, halting fermentation and preserving all of the grape's natural sugars in the finished wine. This fortification method creates a richly sweet, full-bodied expression that retains vivid primary fruit character rather than relying on residual sugar from arrested yeast activity alone.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with delicate almond blossom and marzipan before moving into ripe stone fruit — apricot and peach foremost. Behind that initial sweetness, subtle pineapple and honeyed floral tones add aromatic complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is warm and immediately sweet, with concentrated dried apricot and cantaloupe flooding the mid-palate. Ripe banana and sweet grape flavors build toward the peak, while a thread of tropical pineapple adds brightness. Ample acidity provides essential counterbalance to the wine's viscous, sugar-rich body, keeping the sweetness from becoming cloying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is medium-long with a warm alcohol presence and lingering honey-glazed stone fruit. A faint marzipan note returns at the very end, echoing the aromatic profile and leaving a clean, sweet impression.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Deus Samos Muscat\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe well-chilled at 8–10°C (46–50°F) to tighten the sweetness and let the acidity shine. This wine is at its best sipped on its own as a dessert course or digestif. For a \u003cstrong\u003eMuscat Spritz\u003c\/strong\u003e, combine with sparkling water and a twist of orange peel — the wine's honeyed richness holds up beautifully against dilution. In a \u003cstrong\u003eWhite Port \u0026amp; Tonic\u003c\/strong\u003e-style serve, substitute Deus Samos for the port to bring a distinctly Greek, floral-fruit character to the format. For a \u003cstrong\u003eBellini\u003c\/strong\u003e variation, use a small measure in place of peach purée with dry sparkling wine — the natural apricot and peach notes provide concentrated fruit flavor without added sugar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePairing with a composed dessert course featuring stone fruit, baklava, or almond-based pastries\u003c\/li\u003e\n\u003cli\u003eGifting to a wine enthusiast exploring fortified Greek wines\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping during warm-weather gatherings\u003c\/li\u003e\n\u003cli\u003eBuilding a Mediterranean dessert wine collection alongside Commandaria and Vin Santo\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Deus Samos Muscat taste like?\u003c\/strong\u003e Deus Samos Muscat delivers concentrated dried apricot, honey, and marzipan flavors with a warm, viscous body. Ample natural acidity balances the pronounced sweetness, keeping the palate fresh despite the wine's rich sugar content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Deus Samos Muscat compare to Samos Vin Doux?\u003c\/strong\u003e Both are fortified sweet wines made from Samos Muscat grapes using a similar must-fortification technique. Deus Samos Muscat, produced by Cavino on the mainland, tends toward a slightly more viscous, warm-alcohol profile, while the co-operative-produced Samos Vin Doux is often regarded as the benchmark expression of the island's traditional style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Deus Samos Muscat good for sipping neat?\u003c\/strong\u003e Yes — chilled to around 8–10°C, it performs well as a standalone dessert wine or digestif, with enough acidity and aromatic complexity to hold interest across an extended tasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Deus Samos Muscat made?\u003c\/strong\u003e It is produced by Cavino Winery \u0026amp; Distillery S.A., based in Aigio in the Peloponnese region of Greece, using 100% Moschato Aspro grapes sourced from the island of Samos in the eastern Aegean Sea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Deus Samos Muscat?\u003c\/strong\u003e Baklava and other honey-nut pastries mirror the wine's marzipan character. Aged hard cheeses like Graviera or Pecorino provide a savory contrast. Fresh stone fruit — particularly ripe apricots and peaches — echo the dominant flavor profile. Foie gras or duck liver pâté is a classic pairing for wines of this sweetness level. Blue cheese, especially Roquefort, creates a compelling sweet-salty tension.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Deus Samos Muscat come in?\u003c\/strong\u003e Deus Samos Muscat is commonly available in the standard 750ml bottle format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Deus Samos Muscat worth the price?\u003c\/strong\u003e This wine positions as an accessible, entry-level fortified Muscat within the broader Greek dessert wine category, and its 90-point Falstaff rating in 2025 signals quality that punches above its modest price tier — strong value for those exploring sweet Mediterranean wines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Deus Samos Muscat?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 90-point score from Falstaff's Ulrich Sautter in 2025 places this among the better-regarded examples of commercially available Samos Muscat. Its production method — direct fortification of fresh must after four hours of skin contact — preserves a purity of grape sugar and primary fruit aroma that fermentation-arrested wines often lack. Within the Greek fortified wine landscape, Cavino's scale and distribution reach make this an unusually accessible entry point into a category that can otherwise be difficult to source outside of Greece. For anyone building familiarity with Aegean dessert wines, this bottling delivers genuine Samos character at an approachable price point.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836718346409,"sku":"18719","price":9.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_deus_samos_muscat__89415.jpg?v=1730467754"},{"product_id":"cavino-deus-patras-muscat-750ml","title":"Cavino Deus Patras Muscat","description":"\u003cp\u003e\u003cstrong\u003eCavino Deus Patras Muscat\u003c\/strong\u003e is a Greek fortified sweet wine made from 100% Moschato Aspro grapes under the Patras PDO appellation, bottled at 750ml. Produced by one of Greece's most established wineries, this expression channels the aromatic intensity of high-altitude Muscat vineyards into a rich, golden dessert wine that reflects a storied regional tradition.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 15% (Patras Muscat PDO standard)  |  Origin: Patras, Peloponnese, Greece  |  Fortified Sweet Wine  |  Producer: Cavino Winery \u0026amp; Distillery\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCavino was founded in 1958 in the Patras region of the Peloponnese and has grown into one of Greece's largest and most recognizable wine producers. The Moschato Aspro grapes used in Deus Patras Muscat are sourced from vineyards situated at 300 to 500 meters altitude in the sub-mountainous zone surrounding Patras, where cooler temperatures help preserve the grape's natural aromatics. The wine is produced using a fortification method in which grape-derived wine alcohol is added directly to the fresh must before fermentation can consume the sugars, ensuring the full natural sweetness of the grape is preserved in the finished wine. This technique distinguishes it from late-harvest or naturally sweet wines and places it squarely within the Muscat of Patras PDO regulations.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Immediately expressive with concentrated Muscat aromatics — ripe apricot and dried peach emerge first, followed by floral, honeyed overtones. The bouquet is perfumed and inviting, characteristic of Moschato Aspro at its most aromatic.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is lush and sweet, with dried stone fruit dominating the front palate. Mid-palate, the wine develops a warm, rounded texture with layers of candied citrus peel and raisin. The natural grape sugars preserved through fortification give the wine a generous, viscous mouthfeel without cloying heaviness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long and warming, with lingering notes of dried apricot and a gently spiritous close. A subtle honeyed sweetness persists alongside soft spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Deus Patras Muscat\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe chilled between 8–10°C (46–50°F) to balance the sweetness with refreshing acidity; a small tulip glass concentrates the perfumed aromatics. This fortified Muscat also works in several cocktail and mixed-drink applications: a \u003cstrong\u003eMuscat Spritz\u003c\/strong\u003e (topped with sparkling water and a twist of orange peel) makes a lighter aperitif-style serve; a \u003cstrong\u003eMediterranean Cobbler\u003c\/strong\u003e built over crushed ice with fresh seasonal fruit highlights the wine's stone-fruit character; and a \u003cstrong\u003eMuscat Flip\u003c\/strong\u003e shaken with egg yolk and nutmeg transforms the wine into a rich, velvety after-dinner drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eServing alongside a Greek or Mediterranean cheese board featuring aged graviera or manouri\u003c\/li\u003e\n\u003cli\u003ePairing with fruit-based desserts at the end of a dinner party\u003c\/li\u003e\n\u003cli\u003eIntroducing friends to the tradition of Greek fortified wines\u003c\/li\u003e\n\u003cli\u003eGifting someone who appreciates sweet wines and wants to explore beyond Sauternes or Port\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Deus Patras Muscat taste like?\u003c\/strong\u003e It is a sweet, golden fortified wine dominated by dried apricot and peach flavors, with floral Muscat aromatics and a warm, honeyed finish. The texture is rich and viscous, balanced by a gentle spiritous warmth from the fortification.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Deus Patras Muscat compare to Samos Muscat?\u003c\/strong\u003e Both are Greek fortified wines made from Muscat Blanc (Moschato Aspro) under their respective PDO designations, but the Patras expression draws from higher-altitude vineyards (300–500 meters) which can produce more pronounced floral aromatics. Samos Muscat, produced on the Aegean island of Samos, tends to emphasize tropical and citrus notes alongside its dried-fruit character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Deus Patras Muscat good for sipping on its own?\u003c\/strong\u003e Yes — served chilled, it is an excellent standalone dessert wine or digestif, with enough aromatic complexity and balanced sweetness to hold interest without food.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Deus Patras Muscat made?\u003c\/strong\u003e It is produced by Cavino Winery \u0026amp; Distillery in the Patras region of the Peloponnese, Greece, using grapes from sub-mountainous vineyards at 300–500 meters elevation within the Muscat of Patras PDO zone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Deus Patras Muscat?\u003c\/strong\u003e Baklava and other honey-soaked pastries mirror the wine's sweetness and spice. Fresh stone fruit such as peaches or apricots echo its core flavors. Aged hard cheeses like graviera or Parmigiano-Reggiano provide a savory counterpoint. Blue cheese with walnuts creates a classic sweet-and-salty pairing. Crème brûlée or panna cotta complement the wine's creamy texture.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Deus Patras Muscat come in?\u003c\/strong\u003e The standard bottling is a 750ml bottle, which is the most widely available format for this wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Deus Patras Muscat worth the price?\u003c\/strong\u003e It positions as an accessible, entry-level fortified Muscat within the Greek PDO category, generally priced well below French or Italian dessert wines of comparable sweetness and complexity, making it strong value for those exploring Mediterranean sweet wines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Deus Patras Muscat?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis wine represents one of Greece's most distinctive fortified traditions — Muscat of Patras — produced by a winery with over six decades of experience in the region. The direct fortification of fresh must rather than partially fermented wine preserves maximum grape sweetness and varietal purity, giving the finished wine an unusually concentrated Moschato Aspro character. High-altitude vineyard sourcing between 300 and 500 meters adds a layer of aromatic finesse not always found in warmer, lower-elevation Muscat wines. For anyone seeking a genuine expression of Greek fortified winemaking at an approachable price point, Deus Patras Muscat delivers authenticity and regional identity in every glass.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836718379177,"sku":"18718","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_deus_patras_muscat__29632.jpg?v=1730467757"},{"product_id":"cavino-imixiros-750ml","title":"Cavino Imixiros","description":"\u003cp\u003e\u003cstrong\u003eCavino Imixiros\u003c\/strong\u003e is a Greek semi-sweet red wine from the Peloponnese region, bottled at approximately 11% ABV in a standard 750ml format. Produced by Cavino, one of Greece's most recognized wineries — awarded the Best Greek Wine Producer Trophy at the 2009 International Wine \u0026amp; Spirit Competition — this bottling represents an accessible entry into the world of Greek reds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: ~11%  |  Origin: Achaia, Peloponnese, Greece  |  Style: Semi-Sweet Red  |  Producer: Cavino Winery\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCavino was founded in 1958 in the Achaia prefecture of the northern Peloponnese, situated adjacent to private vineyards in a region where winemaking tradition stretches back to antiquity. The winery employs stainless steel tanks fitted with cooling plates to maintain stable fermentation temperatures, preserving residual sugar and fresh fruit character. Aging takes place in underground, climate-controlled cellars equipped with French oak barrels, and the facility runs high-specification automated bottling lines to ensure consistency across production runs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Expect a nose led by ripe red fruit and soft berry notes. A subtle sweetness on the bouquet gives way to gentle earthy undertones characteristic of Peloponnesian reds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The palate enters with approachable red fruit sweetness that stops short of cloying. Mid-palate, the wine shows moderate body with soft tannins and a balanced acidity that keeps the semi-sweet profile in check. The overall impression is round, fruity, and easy-drinking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is medium in length with lingering berry and a touch of warmth. Soft tannins fade gently, leaving a clean, fruit-forward impression.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Imixiros\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe Imixiros lightly chilled — around 14–16°C (57–61°F) — to bring out its fruit character while tempering the sweetness. This wine works well as a standalone sipper or paired with food. A classic \u003cstrong\u003eSangria\u003c\/strong\u003e base benefits from its existing fruit sweetness, requiring less added sugar. In a \u003cstrong\u003eKalimotxo\u003c\/strong\u003e (red wine and cola), the semi-sweet profile integrates smoothly with the mixer. It also makes a pleasant \u003cstrong\u003eMulled Wine\u003c\/strong\u003e during cooler months, as its inherent sweetness and soft structure hold up well with warm spices like cinnamon and clove.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroducing someone to Greek wines with a friendly, fruit-forward style\u003c\/li\u003e\n\u003cli\u003eCasual weeknight dinners where a low-ABV, easy-drinking red is welcome\u003c\/li\u003e\n\u003cli\u003ePairing with Mediterranean meze and charcuterie spreads\u003c\/li\u003e\n\u003cli\u003eSummer barbecues served slightly chilled alongside grilled lamb or vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Imixiros taste like?\u003c\/strong\u003e Cavino Imixiros is a semi-sweet red wine with ripe red fruit flavors, soft tannins, and balanced acidity that prevents the sweetness from becoming heavy. It drinks smooth and approachable with a medium-length berry finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Imixiros compare to Lambrusco?\u003c\/strong\u003e Both are semi-sweet, fruit-driven reds at moderate alcohol levels, but Lambrusco is typically a sparkling or frizzante wine from Emilia-Romagna, Italy, while Imixiros is a still red wine from Greece's Peloponnese region. Imixiros tends toward a softer, rounder mouthfeel without effervescence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Imixiros good for beginners?\u003c\/strong\u003e Its semi-sweet profile, low tannins, and modest 11% ABV make it one of the more approachable red wines available, well-suited for drinkers who find dry reds too austere. It serves as a comfortable starting point for exploring Greek wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Imixiros made?\u003c\/strong\u003e Imixiros is produced by Cavino Winery in the Achaia prefecture of the northern Peloponnese, Greece. The winery sits adjacent to its own vineyards in Northern Egialia, a region with a long viticultural history.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Imixiros?\u003c\/strong\u003e Grilled lamb chops work well, as the wine's fruit sweetness complements charred meat. Mediterranean mezze — olives, feta, roasted peppers — match the regional character. Mildly spiced dishes such as moussaka or pastitsio benefit from the wine's soft sweetness. Blue cheese or aged gouda create a classic sweet-and-savory contrast. Dark chocolate desserts align with the berry notes on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Imixiros come in?\u003c\/strong\u003e Cavino Imixiros is widely available in the standard 750ml bottle format; availability of other sizes may vary by market.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Imixiros worth the price?\u003c\/strong\u003e Imixiros positions as an entry-level Greek red, offering an everyday drinking experience at a budget-friendly tier. For those seeking an uncomplicated semi-sweet red from a well-established producer, it delivers solid value within its category.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Imixiros?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCavino's pedigree as a decorated Greek producer — including the 2009 IWSC Best Greek Wine Producer Trophy and the 2009 Best Winery in Greece award from Wine \u0026amp; Spirits Magazine (UK) — lends credibility to even their most accessible bottlings. Imixiros draws on over six decades of winemaking in one of Greece's most historic viticultural zones. The combination of temperature-controlled stainless steel fermentation and French oak maturation in underground cellars gives this semi-sweet red more structure and depth than many wines at this price tier. For anyone curious about Greek wine beyond the familiar Assyrtiko whites, Imixiros provides a low-risk, fruit-forward introduction with genuine regional character.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836718444713,"sku":"18721","price":7.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_imixiros__09732.jpg?v=1730467760"},{"product_id":"cavino-deus-mavrodafne-of-patras-750ml","title":"Cavino Deus Mavrodafne of Patras","description":"\u003cp\u003e\u003cstrong\u003eCavino Deus Mavrodafne of Patras\u003c\/strong\u003e is a fortified sweet wine from the Patras PDO region of Greece, produced in the traditional 750ml format. A Gold Medal winner at the Berlin Wine Trophy and rated 90\/100 by Wine \u0026amp; Spirits Magazine, this expression stands out among fortified dessert wines for its use of solera-method aging — a technique far more common in Sherry production than among Port-style wines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e Style: Fortified Sweet Wine  |  Origin: Patras, Greece  |  Aged Minimum 12 Months in Oak  |  Producer: Cavino Winery \u0026amp; Distillery S.A.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCavino Winery \u0026amp; Distillery S.A., based in Aigio in the northern Peloponnese, is one of Greece's largest and most established wine producers. The Deus Mavrodafne is made from a blend of 70% Mavrodaphne and 30% Korinthiaki grapes. After harvest, the grapes undergo controlled fermentation and extraction in tank for approximately four days, at which point fermentation is arrested by the addition of alcohol — preserving a portion of the natural grape sugars. The resulting wine then matures for a minimum of 12 months in large oak barrels. What truly distinguishes the Deus bottling is the solera system: younger wine is \"educated\" through contact with older reserves via serial blending, building layers of complexity rarely found in this category.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with concentrated dried fruit — prune, fig, and crushed black raisins — before giving way to darker tones of molasses, roasted nuts, and chocolate. A leather-like undertone develops with time in the glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On the palate, the sweetness arrives first but acts more as a vehicle than a destination, carrying vivid flavors of pomegranate, stewed plum, and walnut. The mid-palate reveals a light spice character and a vinous depth, while well-integrated tannins give the wine genuine structure. The body sits at a supple, fruity-sweet medium weight that avoids cloying territory.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is moderately long and textured, trailing off with cocoa powder, tart dried cherry, pepper, and a subtle cedar-like dryness. It closes with a warmth that lingers without heaviness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Deus Mavrodafne\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe slightly chilled, between 14–16°C (57–61°F), in a small tulip glass to concentrate the aromatics. This fortified wine is at its best sipped on its own after a meal, though it also rewards experimentation. Try it in a \u003cstrong\u003eChocolate Negroni\u003c\/strong\u003e as a sweet vermouth substitute, where its cocoa and dried-fruit intensity holds up against bitter amaro. It works in a \u003cstrong\u003eFortified Spritz\u003c\/strong\u003e lengthened with soda water and an orange twist, balancing sweetness with effervescence. For a dessert-course serve, use it in a \u003cstrong\u003eMavrodafne Affogato\u003c\/strong\u003e poured over vanilla ice cream in place of espresso — its molasses and raisin character pairs beautifully with cream.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter-dinner sipping alongside dark chocolate or aged cheese\u003c\/li\u003e\n\u003cli\u003eGifting someone who enjoys Port and wants to explore Greek fortified wines\u003c\/li\u003e\n\u003cli\u003eAdding a distinctive Greek selection to a dessert wine collection\u003c\/li\u003e\n\u003cli\u003ePairing with holiday desserts like dried-fruit cakes or nut tarts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Deus Mavrodafne taste like?\u003c\/strong\u003e It delivers a rich palate of prune, pomegranate, walnut, and chocolate supported by moderate tannins and a cocoa-dusted, peppery finish. The sweetness is present but well-balanced, acting as a backdrop for deep, dried-fruit intensity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Deus Mavrodafne compare to Port?\u003c\/strong\u003e Both are fortified wines produced by arresting fermentation with added alcohol, but Deus Mavrodafne uses Greek Mavrodaphne and Korinthiaki grapes and employs a solera aging system rather than the vintage or tawny barrel programs typical of Port. The result tends toward a more Mediterranean dried-fruit and walnut profile with lighter body than many aged Tawny Ports.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Deus Mavrodafne good for sipping neat?\u003c\/strong\u003e Yes — its layered aromatics and balanced sweetness make it an excellent standalone dessert wine, best served slightly chilled to keep the finish clean and aromatic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Deus Mavrodafne made?\u003c\/strong\u003e It is produced by Cavino Winery \u0026amp; Distillery S.A. in Aigio, within the Patras PDO zone of the northern Peloponnese, Greece — one of the country's historic appellations for fortified Mavrodaphne wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Deus Mavrodafne?\u003c\/strong\u003e Dark chocolate truffles amplify its cocoa and molasses notes. Aged Graviera or Pecorino cheese contrasts its sweetness with salty depth. Walnut baklava echoes the wine's nutty character. Dried fig and prosciutto bring out its dried-fruit aromatics. Blue cheese creates a classic sweet-and-savory counterpoint.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Deus Mavrodafne come in?\u003c\/strong\u003e The standard release is a 750ml bottle, which is the most widely available format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Deus Mavrodafne worth the price?\u003c\/strong\u003e It positions as an accessible entry into quality Greek fortified wine, frequently recognized with a \"Best Buy\" rating from the Beverage Tasting Institute, suggesting strong value relative to its complexity and solera aging.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Deus Mavrodafne?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe solera aging method sets this wine apart from nearly every other Mavrodaphne of Patras on the market, building a depth of character that straight barrel aging alone cannot achieve. That distinction has been validated by a Gold Medal at the Berlin Wine Trophy, a Silver Best In Class from the International Wine \u0026amp; Spirit Competition, and a 90-point score from Wine \u0026amp; Spirits Magazine. For drinkers who appreciate Tawny Port or Oloroso Sherry but want to explore Greek terroir, the Deus bottling represents genuine discovery. It is one of the few fortified wines from the eastern Mediterranean that competes credibly, on both price and quality, with its Iberian counterparts.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836718510249,"sku":"18717","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_deus_mavrodafne_patras__84659.jpg?v=1730467763"},{"product_id":"cavino-imiglykos-red-750ml","title":"Cavino Imiglykos Red","description":"\u003cp\u003e\u003cstrong\u003eCavino Imiglykos Red\u003c\/strong\u003e is a semi-sweet Greek red wine from the Peloponnese, bottled at 11% ABV in a 750ml format. Produced by Cavino Winery — named Best Winery in Greece by Wine \u0026amp; Spirits Magazine in 2009 — this Agiorgitiko-dominant blend earned 3 out of 5 stars from Decanter Magazine, underscoring its quality within the accessible semi-sweet category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 11%  |  Origin: Peloponnese, Greece  |  Style: Imiglykos (Semi-Sweet Red)  |  Winery: Cavino Winery \u0026amp; Distillery\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCavino Winery \u0026amp; Distillery was founded in 1958 in Aigio, a coastal town in the northern Peloponnese. The grapes for this wine — 70% Agiorgitiko, 20% Syrah, and 10% Cabernet Sauvignon — are sourced from sub-mountainous vineyard zones at altitudes between 350 and 700 meters, harvested in mid-to-late September. Vinification follows a classic red wine process with approximately eight days of extraction under controlled temperature conditions, preserving the natural fruit sweetness that defines the Imiglykos style.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with ripe red fruit and jam, progressing into deeper notes of dates and raisins. A subtle oxidative character adds complexity without overwhelming the fruit-forward profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is immediately sweet and generous, with soft red berry and jam flavors spreading across the mid-palate. Velvety tannins provide just enough structure to keep the sweetness balanced, while the Syrah and Cabernet Sauvignon components add a gentle spice note underneath the primary fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length, the finish is pleasant and fruity with lingering honey tones. The residual sugar fades cleanly, leaving a smooth, rounded impression rather than a cloying one.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Imiglykos Red\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe lightly chilled, around 14–16°C (57–61°F), to keep the sweetness in check and the fruit vibrant. This wine drinks well on its own as an aperitif or alongside food. For a simple spritz, combine with sparkling water and a citrus twist for a lighter warm-weather serve. It works in a Kalimotxo variation, where its inherent sweetness replaces cola's sugar alongside a squeeze of lemon. Try it in a red wine sangria — the jam and dried-fruit character provides a natural base that needs less added sweetener than drier reds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing someone unfamiliar with Greek wine to Agiorgitiko's fruit-forward character\u003c\/li\u003e\n\u003cli\u003ePairing with spicy or boldly seasoned Mediterranean dishes\u003c\/li\u003e\n\u003cli\u003eCasual outdoor gatherings where a lightly chilled, easy-drinking red is ideal\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping alongside a cheese and dried-fruit board\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Imiglykos Red taste like?\u003c\/strong\u003e It is a semi-sweet red wine dominated by ripe red fruit, jam, and dates, with velvety tannins and a honey-touched finish. The overall impression is smooth, fruity, and gently sweet rather than heavy or cloying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Imiglykos Red compare to a dry Nemea Agiorgitiko?\u003c\/strong\u003e Dry Nemea Agiorgitiko wines are typically full-bodied with firmer tannins and a drier, more spice-driven profile often compared to Merlot. Cavino's Imiglykos is deliberately sweeter and softer, blended with Syrah and Cabernet Sauvignon to produce a lighter-bodied, fruit-forward wine at a lower 11% ABV.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Imiglykos Red good for beginners?\u003c\/strong\u003e Yes — the semi-sweet profile and low tannin structure make it approachable for wine drinkers who find dry reds too astringent. Its 11% ABV also makes it lighter than many red wines on the market.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Imiglykos Red made?\u003c\/strong\u003e It is produced by Cavino Winery \u0026amp; Distillery, founded in 1958 and headquartered in Aigio in the northern Peloponnese region of Greece. The grapes are grown in sub-mountainous vineyard sites at elevations of 350 to 700 meters across the Peloponnese.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Imiglykos Red?\u003c\/strong\u003e Mildly spiced lamb kebabs, where the sweetness tempers the spice. Aged graviera or kasseri cheese, whose salty edge contrasts the wine's fruit. Roasted red pepper and feta dip, for a complementary Mediterranean pairing. Dark chocolate desserts, where the wine's jam and honey notes echo the cocoa. Dried fruit and nut platters, which mirror the dates-and-raisins character found on the nose.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Imiglykos Red come in?\u003c\/strong\u003e The standard format is a 750ml bottle, which is the most widely available size.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Imiglykos Red worth the price?\u003c\/strong\u003e This wine positions firmly in the entry-level value tier, and it delivers reliably for its category — a Decanter 3-star rating and a three-grape blend from altitude vineyards represent strong credentials at this price point for a semi-sweet Greek red.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Imiglykos Red?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat distinguishes this wine from generic semi-sweet reds is the specific blend architecture: the indigenous Agiorgitiko grape accounts for 70% of the cuvée, delivering the core red-fruit sweetness Greece's most important red variety is known for, while Syrah and Cabernet Sauvignon contribute spice and structure in supporting roles. The high-altitude vineyard sources — up to 700 meters — contribute natural acidity that prevents the semi-sweet style from becoming flat or one-dimensional. Cavino's track record, including the 2009 Best Winery in Greece distinction from Wine \u0026amp; Spirits Magazine, reflects decades of consistency across their range. For anyone exploring Greek wine or seeking a fruit-forward red that doesn't demand food to enjoy, this Imiglykos delivers an honest expression of the Peloponnese at an accessible level.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836718706857,"sku":"18724","price":7.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_imiglykos_red__59611.jpg?v=1730467772"},{"product_id":"cavino-domain-mega-spileo-grand-cave-750ml","title":"Cavino Domain Mega Spileo Grand Cave","description":"\u003cp\u003e\u003cstrong\u003eCavino Domain Mega Spileo Grand Cave\u003c\/strong\u003e is a premium Greek red wine from Achaia, bottled at 14.5% ABV in a standard 750ml format. Awarded 90 points by the Beverage Tasting Institute, this expression draws from vineyards cultivated for over five centuries by the Holy Monastery of Mega Spileo — one of Greece's oldest monastic winemaking traditions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 14.5%  |  Origin: Achaia, Greece  |  Oak-Aged Red  |  Producer: Cavino S.A.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCavino S.A., one of Greece's largest and most established wine producers, sources the fruit for Grand Cave from a single vineyard situated at 780–880 meters elevation on sandy and clay soils. These high-altitude plots have been under vine cultivation by the Holy Monastery of Mega Spileo (\"Grand Cave\") for more than 500 years. The wine is produced in two expressions: a red blend of 60% Mavrodafne and 40% Mavro Kalavritino — both indigenous Greek varietals — and a 100% Cabernet Sauvignon bottling. After fermentation, the wine spends 16 months on its lees in new oak barrels, followed by a minimum of two additional years of bottle aging in the cellar before release. This extended maturation protocol allows for deep integration of oak, fruit, and tertiary complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with rich cassis and plum, followed by layers of cedar, tobacco, and pickling spice. Underneath, there is a distinctive pistachio nougat character and a suggestion of worked leather.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is generous with dark fruit — blackcurrant and ripe plum dominate — before the mid-palate introduces smoked meats, peppercorn, and a walnut-like savory depth. Sage and licorice notes emerge toward the peak, balanced by firm but polished tannins shaped by the extended oak aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and layered, tapering with tangy pomegranate, floral honey, and dusty spice. Cedar lingers alongside a dry, earthy resonance that recalls the high-altitude terroir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Grand Cave\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis wine is best enjoyed at cellar temperature (16–18°C) with at least 30 minutes of decanting to open up its layered aromatics. Given its structure and tannin grip, it rewards patient sipping neat rather than mixing. For food-forward settings, pair it tableside with grilled or braised red meats, aged hard cheeses, or rich Mediterranean stews — it has the backbone to stand alongside bold, savory dishes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGifting a wine enthusiast who appreciates rare indigenous Greek varietals\u003c\/li\u003e\n\u003cli\u003eAnchoring a Mediterranean-themed dinner party with roasted lamb or moussaka\u003c\/li\u003e\n\u003cli\u003eBuilding a cellar collection focused on high-altitude, terroir-driven reds\u003c\/li\u003e\n\u003cli\u003eExploring Greek winemaking heritage beyond the well-known Santorini whites\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Grand Cave taste like?\u003c\/strong\u003e Grand Cave delivers a bold profile of dark fruit — cassis, plum, and pomegranate — layered with cedar, tobacco, smoked meat, and peppercorn. Extended oak and bottle aging contribute a walnut-like richness and polished tannic structure.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Grand Cave compare to premium Nemea Agiorgitiko reds?\u003c\/strong\u003e While Agiorgitiko-based reds from Nemea tend toward softer, fruit-forward profiles at lower elevations, Grand Cave draws from indigenous Achaia varietals (Mavrodafne and Mavro Kalavritino) grown at 780–880 meters, resulting in a more structured, savory, and oak-influenced expression. The two-plus years of bottle aging before release also give Grand Cave more tertiary complexity on arrival than most Nemea bottlings at a similar tier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Grand Cave good for cellaring?\u003c\/strong\u003e Yes — the combination of firm tannins, balanced acidity, 16 months of new oak aging, and a minimum of two years of bottle aging before release gives Grand Cave significant aging potential and rewards further cellaring of several years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Grand Cave made?\u003c\/strong\u003e Grand Cave is produced by Cavino S.A. in the Achaia region of the Peloponnese, Greece. The grapes come from a single high-altitude vineyard at 780–880 meters elevation historically farmed by the Holy Monastery of Mega Spileo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Grand Cave?\u003c\/strong\u003e Slow-roasted lamb shoulder benefits from the wine's smoky, herbal depth. Aged Graviera or Kefalotyri cheese mirrors its nutty, savory character. Beef stifado echoes its spice and dark-fruit intensity. Grilled eggplant with pomegranate molasses picks up the wine's tangy pomegranate finish. Cured charcuterie complements the smoked meat and leather notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Grand Cave come in?\u003c\/strong\u003e Grand Cave is widely available in the standard 750ml bottle format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Grand Cave worth the price?\u003c\/strong\u003e Grand Cave positions as a premium expression within the Greek red wine category. The combination of over 500 years of viticultural heritage, indigenous grape varietals, 16 months of new oak aging, and extended bottle maturation before release represents strong value relative to comparably produced wines from more established Old World regions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Grand Cave?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat separates Grand Cave from the broader Greek red wine landscape is its singular provenance: a high-altitude vineyard between 780 and 880 meters, cultivated continuously for winemaking by the same monastery for more than half a millennium. The use of Mavrodafne and Mavro Kalavritino — two indigenous varietals rarely seen in premium single-vineyard bottlings — gives Grand Cave a flavor profile that cannot be replicated outside Achaia. A 90-point rating from the Beverage Tasting Institute confirms the wine's quality standing. For drinkers looking to move beyond familiar Greek categories, Grand Cave represents one of the most distinctive and historically rooted reds the country produces.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836719296681,"sku":"18714","price":9.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_domain_mega_spileo_grand_cave__18546.jpg?v=1730467796"},{"product_id":"cavino-deus-imiglikos-patras-750ml","title":"Cavino Deus Imiglikos Patras","description":"\u003cp\u003e\u003cstrong\u003eCavino Deus Imiglikos Patras\u003c\/strong\u003e is a semi-sweet Greek white wine made from 100% Roditis grapes under the PDO Patra designation in a 750ml bottle. Produced by one of Greece's largest and most established wineries, this Imiglikos-style wine draws its character from sub-mountainous vineyards planted at 300–500 meters elevation in the Achaia region of the Peloponnese.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e Style: Semi-Sweet White (Imiglikos)  |  Origin: PDO Patra, Peloponnese, Greece  |  Varietal: 100% Roditis  |  Winery: Cavino Winery \u0026amp; Distillery S.A.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCavino Winery \u0026amp; Distillery S.A. was founded in 1958 in Aigio, Achaia, and has grown into one of Greece's largest wine producers with deep roots in the Peloponnese. For this Imiglikos expression, hand-gathered Roditis grapes undergo static debourbage over 48 hours to gently clarify the must before fermentation begins. Alcoholic fermentation is carried out using selected yeasts at low temperatures, preserving the grape's natural aromatics and retaining residual sugar to achieve the semi-sweet Imiglikos profile. The PDO Patra designation certifies that both the grapes and production originate within the protected zone surrounding the city of Patras.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with a fresh bouquet of citrus fruit—lemon zest and grapefruit peel come forward first, followed by subtle white floral hints. The cool-fermented character keeps everything bright and clean.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On entry, the palate is gently sweet with ripe citrus and orchard fruit flavors. Mid-palate, a well-judged acidity rises to counterbalance the residual sugar, preventing the wine from feeling heavy. The overall impression is one of harmony between sweetness and freshness, characteristic of a well-made Imiglikos.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is medium in length with a distinct fruity aftertaste that lingers pleasantly. A final lift of citrus acidity keeps the close refreshing rather than cloying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Deus Imiglikos\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe chilled between 8–10°C to highlight its citrus aromatics and keep the sweetness in check. This wine is best enjoyed on its own as an aperitif or alongside food. For a spritz-style serve, combine with sparkling water and a lemon twist for a low-key warm-weather drink. It works well in a White Wine Sangria, where its inherent sweetness reduces the need for added sugar. Deus Imiglikos also pairs naturally with an Aperol Spritz variation, replacing prosecco for a fuller, more fruit-forward result.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing someone to Greek wine beyond Retsina\u003c\/li\u003e\n\u003cli\u003ePairing with spicy Asian or Middle Eastern cuisine\u003c\/li\u003e\n\u003cli\u003eWarm-weather patio drinking when a dry white feels too austere\u003c\/li\u003e\n\u003cli\u003eGifting to a wine drinker who gravitates toward off-dry or semi-sweet styles\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Deus Imiglikos taste like?\u003c\/strong\u003e Deus Imiglikos Patras is a semi-sweet white wine with a citrus-forward palate balanced by crisp acidity, finishing with a clean fruity aftertaste. It sits squarely in the off-dry to semi-sweet spectrum without becoming syrupy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Deus Imiglikos compare to Boutari Moschofilero?\u003c\/strong\u003e Both are widely available Greek whites, but they occupy different segments—Boutari Moschofilero is a dry, aromatic wine from Mantinia, while Deus Imiglikos is a semi-sweet PDO Patra wine from the Roditis grape with noticeable residual sugar. Drinkers who prefer a touch of sweetness will lean toward the Cavino; those who favor bone-dry aromatics will prefer the Moschofilero.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Deus Imiglikos good for beginners?\u003c\/strong\u003e Yes, its gentle sweetness and approachable fruit-forward profile make it an accessible entry point for anyone exploring Greek wines or transitioning from sweeter styles into the broader wine world.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Deus Imiglikos made?\u003c\/strong\u003e It is produced by Cavino Winery \u0026amp; Distillery S.A., headquartered in Aigio, within the Achaia regional unit of the Peloponnese, Greece. The Roditis grapes are sourced from the sub-mountainous PDO Patra zone at elevations of 300–500 meters.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Deus Imiglikos?\u003c\/strong\u003e Sweet-and-sour dishes like lemon chicken or orange duck complement the wine's own balance of sugar and acidity. Cream-based pasta sauces echo its soft texture. Mildly spicy Thai curries find a cooling counterpoint in its residual sweetness. Fresh fruit tarts and soft cheeses like feta or manouri also pair naturally.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Deus Imiglikos come in?\u003c\/strong\u003e The standard bottling is 750ml, which is the most widely distributed format for this wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Deus Imiglikos worth the price?\u003c\/strong\u003e Deus Imiglikos positions firmly as an entry-level expression within the Greek wine market, delivering genuine PDO-certified quality and single-varietal character at a highly accessible price tier. For the category, it represents solid everyday value.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Deus Imiglikos?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat distinguishes this wine is the combination of a single indigenous Greek grape—Roditis—with a protected origin designation and a deliberately restrained winemaking approach. The 48-hour static debourbage and low-temperature fermentation preserve the varietal's natural citrus aromatics rather than masking them with oak or excessive sweetness. Cavino's six-plus decades of experience in the Peloponnese lend credibility to what could otherwise be dismissed as a simple semi-sweet wine. For drinkers seeking an authentic Greek Imiglikos rooted in a specific terroir rather than a generic off-dry blend, this PDO Patra bottling delivers exactly that.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836719493289,"sku":"23590","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_deus_imiglikos_patras__57785.jpg?v=1730467800"},{"product_id":"cavino-roditis-patras-750ml","title":"Cavino Roditis Patras","description":"\u003cp\u003e\u003cstrong\u003eCavino Roditis Patras\u003c\/strong\u003e is a dry Greek white wine made from 100% Roditis grapes grown in the Patras appellation, bottled at 750ml with an ABV typically around 12%. Sourced from sub-mountainous vineyards between 300 and 500 meters elevation in the northern Peloponnese, this bottling highlights the flinty, citrus-driven character that high-altitude Roditis is known for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: ~12%  |  Origin: Patras, Peloponnese, Greece  |  Grape: 100% Roditis  |  Winery: Cavino Winery \u0026amp; Distillery S.A.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCavino Winery \u0026amp; Distillery S.A. is headquartered in Aigio, in the Achaia prefecture of the Peloponnese — one of Greece's most established wine-producing zones. The Roditis grapes for this wine are cultivated in the sub-mountainous zone of Patras at elevations of 300 to 500 meters, where cooler nighttime temperatures help preserve natural acidity and aromatic freshness. Harvested in mid-September, the fruit is fermented in stainless steel tanks without oak influence, preserving the grape's inherent mineral and citrus qualities.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with a pronounced bouquet of citrus fruit — lemon zest and grapefruit — followed by a distinct flinty, mineral quality. There is a green, almost herbaceous freshness underneath that signals the high-altitude origin of the fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On the palate, the wine enters with tangy, crisp acidity that carries a clean citrus core. The mid-palate reveals a light mineral backbone and a balanced, elegant structure that avoids heaviness. It remains lean and refreshing through to the peak, with good tension between fruit and minerality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is moderate in length with a fruity aftertaste that echoes the citrus notes from the palate. A subtle flinty dryness lingers, leaving the mouth clean and ready for the next sip — or the next bite of food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Cavino Roditis\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe well chilled, between 8°C and 10°C (46–50°F), in a standard white wine glass to concentrate the citrus and mineral aromatics. This is a straightforward, food-friendly white that doesn't demand ceremony — pour it freely.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite Wine Spritzer:\u003c\/strong\u003e The crisp acidity and light body make it an ideal base, holding its citrus character even when lengthened with soda water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreek-style Sangria:\u003c\/strong\u003e The flinty, mineral profile pairs well with fresh stone fruits and a splash of brandy for a Mediterranean twist on the classic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAperol Spritz variation:\u003c\/strong\u003e Swap Prosecco for this Roditis to introduce a drier, more mineral-driven backbone to the popular aperitif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWeeknight dinners featuring grilled seafood or light Mediterranean fare\u003c\/li\u003e\n\u003cli\u003eIntroducing someone to indigenous Greek grape varieties\u003c\/li\u003e\n\u003cli\u003eSummer patio drinking where a crisp, uncomplicated white is essential\u003c\/li\u003e\n\u003cli\u003eBuilding an affordable exploration of Peloponnese wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Cavino Roditis taste like?\u003c\/strong\u003e It is a tangy, crisp white wine dominated by citrus fruit — primarily lemon and grapefruit — with a flinty mineral edge and a clean, fruity aftertaste. The overall impression is lean, refreshing, and dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Cavino Roditis compare to Assyrtiko from Santorini?\u003c\/strong\u003e Both are dry Greek whites with citrus and mineral notes, but Assyrtiko from Santorini tends to deliver more intensity, higher acidity, and a pronounced salinity from its volcanic soils. Cavino Roditis is softer, more approachable, and typically lighter in body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cavino Roditis good for beginners exploring Greek wine?\u003c\/strong\u003e Yes — its clean citrus profile and balanced acidity make it an accessible entry point to Greek indigenous varieties without the intensity or complexity that can be challenging for newer wine drinkers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Cavino Roditis made?\u003c\/strong\u003e It is produced by Cavino Winery \u0026amp; Distillery S.A., located in Aigio in the Achaia prefecture of the Peloponnese, Greece. The Roditis grapes are grown in the sub-mountainous zone of Patras at 300 to 500 meters elevation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Cavino Roditis?\u003c\/strong\u003e Grilled branzino or sea bass, where the wine's acidity cuts through the richness of the fish; Greek salad with feta, as the mineral notes complement the brine of the cheese; grilled shrimp with lemon, which echoes the wine's citrus core; hummus and pita, a classic pairing with crisp Mediterranean whites; and light pasta dishes with olive oil and herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Cavino Roditis come in?\u003c\/strong\u003e The standard bottling is available in 750ml format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cavino Roditis worth the price?\u003c\/strong\u003e This wine positions firmly in the entry-level tier of Greek whites, delivering reliable quality at an everyday price point. It represents strong value for those seeking an authentic Peloponnese white without the premium attached to more celebrated appellations like Santorini.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Cavino Roditis?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe defining feature of this wine is its high-altitude vineyard source — the 300 to 500 meter elevation in the Patras sub-mountainous zone preserves acidity and freshness that lower-lying Roditis vineyards often lack. Stainless steel vinification keeps the grape's inherent flinty, citrus personality front and center without any oak interference. In a market increasingly interested in indigenous Mediterranean varieties, Roditis from Patras is one of Greece's most underappreciated grapes, and Cavino's version offers a clean, honest expression of the variety at a price that rewards curiosity.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836719755433,"sku":"23589","price":9.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_roditis_patras__52395.jpg?v=1730467808"},{"product_id":"cavino-retsina-750ml","title":"Cavino Retsina","description":"\u003cp\u003e\u003cstrong\u003eCavino Retsina\u003c\/strong\u003e is a traditional Greek resinated white wine made from 100% Roditis grapes, bottled at 11% ABV in a standard 750ml format. Produced by Cavino Winery \u0026amp; Distillery — named Best Greek Wine Producer at the 2009 International Wine \u0026amp; Spirit Competition — this retsina delivers a balanced interplay of fresh pine resin and bright citrus that defines the classic Greek style.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 11%  |  Origin: Achaia, Peloponnese, Greece  |  Style: Retsina (Resinated White Wine)  |  Producer: Cavino Winery \u0026amp; Distillery\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCavino Winery \u0026amp; Distillery is based in Aigio, in the Prefecture of Achaia on the northern coast of the Peloponnese. The winery is one of Greece's most recognized producers of retsina, a wine style with roots stretching back thousands of years to when pine resin was used to seal amphorae. To produce this expression, Cavino ferments 100% Roditis grapes with selected yeasts at low temperatures, adding fresh Aleppo pine resin at approximately 0.2% during fermentation — a deliberately restrained proportion that integrates the resinous character without overwhelming the fruit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with clear pine resin and mastic before giving way to ripe citrus fruit. A secondary layer of white-fleshed stone fruit and herbal complexity emerges as the wine breathes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is light and clean, with citrus and resin arriving together on the mid-palate. The low-temperature fermentation preserves a cool, elegant freshness that keeps the resinous notes in check. At its peak, ripe fruit and a subtle mineral quality balance the pine influence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length with a crisp, slightly resinous close that lingers alongside citrus pith. The finish is refreshingly dry, encouraging another sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Cavino Retsina\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe well chilled — between 6°C and 8°C — to highlight its freshness and keep the resin character balanced. Retsina is one of the few wines that genuinely thrives with a good chill.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpritzer:\u003c\/strong\u003e Top with chilled sparkling water and a squeeze of lemon for a low-ABV Greek summer drink that amplifies the citrus and pine notes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRetsina Sangria:\u003c\/strong\u003e Combine with sliced peaches, lemon, fresh herbs, and a splash of honey syrup — the resinous backbone gives a distinctive herbal twist to the classic formula.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreek Kalimotxo variation:\u003c\/strong\u003e Mix equal parts Cavino Retsina with tonic water and garnish with a sprig of rosemary for a simple aperitif that plays on the wine's piney aromatics.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePairing with a traditional Greek meze spread of grilled octopus, feta, and olives\u003c\/li\u003e\n\u003cli\u003eIntroducing friends to authentic retsina without the harsh resin punch of older-style bottles\u003c\/li\u003e\n\u003cli\u003eSummer outdoor dining where a well-chilled, aromatic white keeps the table lively\u003c\/li\u003e\n\u003cli\u003eExploring historic wine styles alongside other resinated or aromatized wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Cavino Retsina taste like?\u003c\/strong\u003e Cavino Retsina has a light, elegant palate dominated by pine resin and citrus fruit, with a cool freshness that comes from low-temperature fermentation of Roditis grapes. The resin is present but restrained, making it approachable for newcomers to the style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Cavino Retsina compare to Malamatina Retsina?\u003c\/strong\u003e Both Cavino and Malamatina are among the best-known retsina brands in Greece and internationally. Cavino uses 100% Roditis grapes and adds Aleppo pine resin at approximately 0.2% during fermentation, resulting in a profile that many drinkers find slightly more refined and fruit-forward than Malamatina's widely available expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cavino Retsina good for beginners?\u003c\/strong\u003e Yes — the restrained resin addition of approximately 0.2% makes this a gentler introduction to retsina compared to more heavily resinated examples. Serving it very cold further smooths the pine character and emphasizes the citrus fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Cavino Retsina made?\u003c\/strong\u003e Cavino Retsina is produced by Cavino Winery \u0026amp; Distillery in Aigio, located in the Prefecture of Achaia on the northern Peloponnese coast of Greece. The region has a long tradition of winemaking and is known for the Roditis grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Cavino Retsina?\u003c\/strong\u003e Grilled seafood, especially octopus or shrimp, pairs naturally with the wine's citrus and resin notes. Salty feta cheese and briny Kalamata olives complement the dry finish. Spanakopita and other savory phyllo pastries work well because the wine's acidity cuts through the richness. Lemon-dressed salads echo the citrus aromatics, and lightly herbed grilled chicken benefits from the pine and mastic undertones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Cavino Retsina come in?\u003c\/strong\u003e Cavino Retsina is widely available in the standard 750ml bottle format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cavino Retsina worth the price?\u003c\/strong\u003e Cavino Retsina sits firmly in the entry-level value tier, making it one of the most accessible ways to experience a well-made retsina from a producer recognized by the International Wine \u0026amp; Spirit Competition. For the category, it delivers consistent quality at a modest outlay.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Cavino Retsina?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRetsina is one of the world's oldest documented wine styles, and Cavino is one of a small number of producers that helped keep it visible on the international stage. The precise 0.2% Aleppo pine resin addition during controlled low-temperature fermentation reflects a modern, measured approach to a style that was once known for aggressive resinous character. Cavino's recognition as Best Greek Wine Producer at the 2009 International Wine \u0026amp; Spirit Competition underscores the winery's broader quality credentials. For drinkers seeking an authentic taste of Greek winemaking tradition without the rough edges of mass-market retsina, this bottle earns its reputation as a reliable benchmark.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836719788201,"sku":"19372","price":5.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_retsina__52261.jpg?v=1730467812"},{"product_id":"cavino-imiglykos-white-750ml","title":"Cavino Imiglykos White","description":"\u003cp\u003e\u003cstrong\u003eCavino Imiglykos White\u003c\/strong\u003e is a semi-sweet Greek white wine made from Roditis and Muscat grapes, bottled at 11% ABV in a standard 750ml format. Sourced from sub-mountainous vineyards in Achaia at elevations between 350 and 700 meters, this blend delivers a distinctly aromatic, fruit-driven character shaped by the Peloponnese terroir.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 11%  |  Origin: Achaia, Peloponnese, Greece  |  Style: Imiglykos (Semi-Sweet)  |  Producer: Cavino Winery \u0026amp; Distillery S.A.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCavino Winery \u0026amp; Distillery S.A. is based in Aigio, Achaia, in the northern Peloponnese — one of Greece's most established wine-producing zones. The Imiglykos White is a blend of 85% Roditis, a pink-skinned indigenous Greek grape prized for its balanced acidity, and 15% Moschato (Muscat), which contributes aromatic intensity and residual sweetness. After careful harvesting, the juice undergoes static debourbage for 48 hours to settle solids before cold fermentation with selected yeasts, a process designed to preserve the delicate fruit aromatics that define this style.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Fresh apple and citrus fruit lead the nose, followed by floral notes and a gentle undercurrent of honey. The Muscat component adds a fragrant, almost perfumed quality that lifts the bouquet without overwhelming it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is soft and round, with pear and apple flavors giving way to honeysuckle at the mid-palate. The residual sugar is well-managed — present enough to classify the wine as semi-sweet, but balanced by crisp acidity that prevents any cloying sensation. A clean, fruit-forward character runs throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length with a refreshing, fruity aftertaste. Citrus and green apple linger alongside a subtle honeyed sweetness that fades cleanly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Cavino Imiglykos\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe well chilled, between 8–10°C (46–50°F), to highlight the wine's aromatics and keep the sweetness in check. This is a wine built for easy drinking rather than contemplation, and it shines as an aperitif or alongside lighter fare. Try it in a \u003cstrong\u003eWhite Wine Spritzer\u003c\/strong\u003e with soda water and a lemon twist, where its natural sweetness replaces the need for added sugar. It also works in a \u003cstrong\u003eGreek Sangria\u003c\/strong\u003e with fresh stone fruits and herbs, where the honeysuckle notes complement seasonal fruit. For a simple warm-weather serve, use it in a \u003cstrong\u003eWine Cooler\u003c\/strong\u003e over ice with a splash of sparkling water and fresh mint — the Muscat aromatics pair naturally with herbal garnishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroducing someone to Greek wines through an approachable, fruit-forward style\u003c\/li\u003e\n\u003cli\u003eWarm-weather gatherings where a chilled, easy-drinking white is essential\u003c\/li\u003e\n\u003cli\u003ePairing with meze platters or Mediterranean appetizers at dinner parties\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping as a lighter alternative to a dessert wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Cavino Imiglykos taste like?\u003c\/strong\u003e Cavino Imiglykos White is a soft, semi-sweet wine with dominant flavors of apple, pear, and citrus, balanced by crisp acidity and fragrant honeysuckle notes from its Muscat component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Cavino Imiglykos compare to Moscato d'Asti?\u003c\/strong\u003e Both are low-alcohol, aromatic, semi-sweet white wines, but Cavino Imiglykos is built on indigenous Greek Roditis rather than Italian Moscato Bianco, giving it a more citrus-driven and less overtly grapey profile. At 11% ABV, it also sits slightly higher in alcohol than most Moscato d'Asti bottlings, which typically range from 5–5.5%.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cavino Imiglykos good for beginners?\u003c\/strong\u003e Yes — its gentle sweetness, low acidity, and straightforward fruit character make it one of the most approachable entry points into Greek wine. The 11% ABV keeps it light and easy to enjoy without food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Cavino Imiglykos made?\u003c\/strong\u003e Cavino Imiglykos White is produced by Cavino Winery \u0026amp; Distillery S.A. in Aigio, within the Achaia sub-region of the Peloponnese in Greece, using grapes grown at altitudes between 350 and 700 meters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Cavino Imiglykos?\u003c\/strong\u003e Greek meze platters with feta and olives complement the wine's acidity and sweetness. Grilled shrimp or calamari echo its citrus notes. Spicy Thai or Vietnamese dishes are tempered by the residual sugar. Fresh fruit salads mirror the apple and pear flavors. Mild, creamy cheeses like manouri or fresh mozzarella pair well without overpowering the delicate aromatics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Cavino Imiglykos come in?\u003c\/strong\u003e Cavino Imiglykos White is widely available in the standard 750ml bottle format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cavino Imiglykos worth the price?\u003c\/strong\u003e Cavino Imiglykos White positions squarely as an entry-level, everyday Greek wine, and its pricing reflects that accessibility — it delivers genuine varietal character and balanced sweetness at a cost that makes it a reliable house pour for casual occasions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Cavino Imiglykos?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat sets this wine apart within the crowded semi-sweet white category is its reliance on Roditis, an indigenous Greek variety that contributes a structured, citrus-edged backbone uncommon in wines at this sweetness level. The 15% Muscat addition provides just enough aromatic lift — think honeysuckle and stone fruit — without pushing the wine into overtly perfumed territory. The highland Achaia vineyards, at 350–700 meters elevation, deliver cooler growing conditions that preserve acidity and keep the wine from tipping into flabbiness. For anyone looking to explore Greek winemaking traditions through an uncomplicated, well-balanced glass, Imiglykos White demonstrates that semi-sweet does not have to mean one-dimensional.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44836720738473,"sku":"18720","price":5.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/cavino_imiglykos_white__91424.jpg?v=1730467834"},{"product_id":"cavino-mantinia-moschofilero-750ml","title":"Cavino Mantinia Moschofilero","description":"\u003cp\u003e\u003cstrong\u003eCavino Mantinia Moschofilero\u003c\/strong\u003e is a 750ml Greek white wine made from 100% Moschofilero grapes at 11.5% ABV from the Mantinia PDO in the Peloponnese. Despite being vinified as a white, the grape itself has distinctive pink-to-purple skin, producing an unusually aromatic and floral wine that earned 85 points from \u003cem\u003eWine Enthusiast\u003c\/em\u003e (2012 vintage).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 11.5%  |  Origin: Mantinia PDO, Peloponnese, Greece  |  Varietal: 100% Moschofilero  |  Producer: Cavino\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCavino is one of Greece's largest and most established wine producers, founded in 1958 in Aigio on the northern coast of the Peloponnese. The Moschofilero grapes for this wine are grown in the semi-mountainous and mountainous vineyards of the Mantinia plateau, a high-altitude appellation in the central Peloponnese known for its cool climate and extended growing season. Harvested in early October, the grapes undergo careful handling followed by static debourbage over 48 hours to clarify the juice, then alcoholic fermentation at low temperatures with selected yeasts — a process designed to preserve the grape's delicate aromatic compounds. The pink-purple skins of Moschofilero are a striking contrast to the pale, almost water-white wine they yield, and that skin character contributes significantly to the wine's pronounced floral personality.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Rose petals emerge immediately, followed by layers of citrus blossom and grapefruit zest. The floral intensity is robust yet refined, carrying a subtle spicy undertone that hints at the grape's unusual pigmented skins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is light and crisp, with pink grapefruit and lemon flavors arriving on a lean, mineral-driven frame. The mid-palate broadens into green apple and honeydew melon, while the overall mouthfeel remains bright and energetic with balanced acidity throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length with a clean, refreshing fade. Lingering notes of bitter almond and citrus pith leave a dry, pleasantly textured close.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Mantinia Moschofilero\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe well chilled, between 8–10°C (46–50°F), in a standard white wine glass to concentrate the floral aromatics. This is a wine that rewards straightforward, uncomplicated service — no decanting needed. Its aromatic intensity and crisp acidity make it a strong candidate for a \u003cstrong\u003eHugo Spritz\u003c\/strong\u003e, replacing the typical Prosecco for a more floral take; a \u003cstrong\u003eGreek-inspired white wine sangria\u003c\/strong\u003e with stone fruits, cucumber, and fresh mint; or a \u003cstrong\u003eclassic wine spritzer\u003c\/strong\u003e with sparkling water, where the rose and citrus notes hold up well against dilution.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroducing a Greek wine lover to the Moschofilero grape\u003c\/li\u003e\n\u003cli\u003eWarm-weather aperitif service on a patio or terrace\u003c\/li\u003e\n\u003cli\u003ePairing with a Mediterranean seafood spread\u003c\/li\u003e\n\u003cli\u003eExploring alternatives to Pinot Grigio or dry Muscat\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Mantinia Moschofilero taste like?\u003c\/strong\u003e It delivers prominent rose petal and citrus blossom aromatics with a light, crisp palate of pink grapefruit, green apple, and honeydew melon. The finish is clean and dry with a subtle almond note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mantinia Moschofilero compare to dry Muscat?\u003c\/strong\u003e Both grapes share a pronounced floral and aromatic character, but Moschofilero tends to be lighter-bodied and higher in acidity than most dry Muscat wines. Moschofilero also carries a distinctive rose petal note and slightly more bitter citrus pith character on the finish, while dry Muscat often leans toward riper stone fruit and orange blossom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Mantinia Moschofilero good for beginners?\u003c\/strong\u003e Yes — its light body, moderate 11.5% ABV, and accessible floral-and-fruit profile make it an approachable entry point into Greek white wine without requiring any specialized palate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Mantinia Moschofilero made?\u003c\/strong\u003e It is produced by Cavino, based in Aigio on the northern Peloponnese coast, using grapes sourced from the Mantinia PDO — a high-altitude plateau in the central Peloponnese known as Greece's premier region for the Moschofilero grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Mantinia Moschofilero?\u003c\/strong\u003e Grilled calamari or octopus, where the wine's acidity cuts through the char; spanakopita, whose savory feta and spinach complement the floral notes; sushi and sashimi, especially lighter fish like yellowtail; fresh goat cheese salads with citrus dressing; and lightly spiced Thai or Vietnamese dishes where the aromatic profile creates a natural bridge to herbs like lemongrass and basil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Mantinia Moschofilero come in?\u003c\/strong\u003e The standard release is a 750ml bottle, which is the most widely available format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Mantinia Moschofilero worth the price?\u003c\/strong\u003e It positions as a value-tier Greek white, delivering a genuinely distinctive aromatic experience at an everyday price point — a strong proposition for drinkers looking beyond more common international varietals.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Mantinia Moschofilero?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Moschofilero grape is one of Greece's most characterful indigenous varieties, and the Mantinia PDO is its spiritual home — a high-altitude plateau where cool temperatures allow slow ripening and intense aromatic development. What makes this wine genuinely unusual is the contrast between the grape's pink-purple skin and the pale white wine it produces, a winemaking quirk that channels all of that skin-derived aromatic complexity into the glass without any color extraction. At 11.5% ABV with bright acidity, it occupies a space that mainstream Pinot Grigio and Sauvignon Blanc simply cannot reach in terms of floral depth. For anyone seeking a white wine that goes beyond the expected, this is an honest, well-made example of a grape and a region that deserve far wider recognition.\u003c\/p\u003e","brand":"Cavino","offers":[{"title":"Default Title","offer_id":44837567070377,"sku":"23925","price":9.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Cavino_Mantinia_Moschofilero__88624.jpg?v=1730486674"}],"url":"https:\/\/theliquorbarn.com\/collections\/cavino.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}