Xinomavro Halkidiki

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Orange Wine | Debina Vlahiko | Zitsa, Greece | 2021

Harvest Debina and Vlahiko grapes, ensuring they are ripe and free of any mold or rot.

Grape Preparation

In a clean fermentation vessel, crush the grapes to release their juice. You can use your hands or a grape crusher.

Crushing the Grapes

Add 500ml of filtered water to the crushed grapes in the fermentation vessel to help extract flavors.

Adding Water

Sprinkle 1 tsp of natural wine yeast and 50g of organic sugar over the mixture and stir gently.

Adding Yeast and Sugar

Seal the fermentation vessel with an airlock to allow gases to escape while preventing contaminants.

Set Up Fermentation

Allow the mixture to ferment at a stable temperature (18-22°C / 64-72°F) for about 10 to 14 days. Check daily for bubbles in the airlock.

Monitor Fermentation

Use a hydrometer to measure the sugar levels. When the levels stabilize, fermentation is complete.

Measure Sugar Levels

After fermentation is complete, use a siphon to transfer the wine into clean 500ml bottles, leaving sediment behind.

Siphoning

Seal the bottles with caps or corks, ensuring they are airtight.

Capping

Store the bottles in a cool, dark place for at least 3 months to allow flavors to develop.

Aging

Debina grapes

Vlahiko grapes

Filtered water

Natural wine yeast

Organic sugar

Fermentation vessel

Hydrometer

Siphon

Bottles (500ml)

Airlock

Glinavos 'Paleokerisio' (500ml)

Our Logo representing the essence of Mediterranean cuisine.

Ouzo Bay Logo

Bass

Dorado

Snapper

Black Bronzino

Lustau Amontillado Sherry

Make Glinavos 'Paleokerisio' (500ml) Recipe in just 3h 30m. Orange Wine | Debina Vlahiko | Zitsa, Greece | 2021

Glinavos 'paleokerisio' (500ml) Recipe

Descriptors

Tasting Notes

Food Pairings

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