Methysforos
Methysforos is the new proposal from Foivos domaine. It is a red, dry table wine of biological cultivation.
With a deep red colour and a balanced body, it has a velvet and intoxicating taste with the flavour of wild strawberry and whortleberry with a background of a red hundred-ply fragrant rose, it promises to inundate you with secrets and sail you away in seas and 'scarlet storms'.
Methysforos can be combined with creative cuisine and fine sauces, meat and red fish, pasta, cheese and mellow fruits.
Variety composition
Mavrodaphni
Degrees
12.5% volume.
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Methyse
Red naturally sweet wine was awarded double gold medal in the 2006 ecofestival www.ecofestival.gr
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Passe Partout
Passe Partout is a dry white table wine.
The wine has a rich flavour, crystal golden colour and pleasant taste.
Combine with white meat, seafood, fish and general Greek cuisine, cheese and fruits.
Variety composition
Osaoussi, Goustolidi, Moschatella and Moschato.
Degrees
12% volume
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Euphoria
A dry white table wine of biological cultivation. (br)
variety composition: 100% moscatella, degrees 12%
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Kefalonian Robola
Robola of Kefalonia is a dry white wine with a controlled 'appellation of origin'.
Its quality features are its green-yellowish crystal colour with the flavour of rare fruits with a background of butter, vanilla and white rose, bringing about strong delight with a sensual after-taste.
You can drink Robola alone as an aperitif or combine it with fine fish and seafood, pasta with white sauces, cheese and fruits.
Variety composition
Robola
Degrees
12% volume
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Asfothelos
Asfothelos is a white, dry, table wine of biological agriculture.
Asfothelos quality features are its fine perfume, crystal colour, fresh taste bringing about an unexpected delight and welfare and pleasant after-taste.
Asfothelos can be served alone as an aperitif or an be combined with creative cuisine and sauces, fine fish and seafood, cheese and fruits.
Variety composition
Moschato, Moschatela, Tsaoussi, Vostilidi
Degrees
12% volume
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Stalactite
Stalactite is a sweet table wine of biological cultivation with a controlled 'appelation of origin'.
The quality features of shiny, sunlit, Stalactite with golden sheens, are its fleshy body with the flavour of efforfescent plain and slight flavour of jasmine and honeysuckle, taste of apricot and yellow peach, bringing about an extremely strong erotic welfare with a worthy after-taste.
Drink Stalactite alone as an aperitif or dessert, or you can combine it with roast quince and apple. You can also combine it with a good quality ice-cream, sweets and fruits of the season.
Variety composition
Dried Moschato of Kefalonia.
Degrees
15% volume.
Award winning
Stalactite in the top ten 2007 Muscats due Monde
www.muscats-du-monde.comStalactite Muscat of Kefalonia 2005 was voted in the top ten from 210 wine samples across 23 countries at the Muscats du Monde competition in France.
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Myesis Red
Dry red local wine of Mantzavinata of biological cultivation.
Myesis has a shiny ruby colour, pleasant aromatic bouquet with slight flavour of oak and spices. It will inundate you with its erotic taste and after-taste.
You can combine Myesis with creative cuisine and fine sauces, meat and red fish, pasta, cheese and fruits.
Variety composition
Theiako, Arakino, Mavrodaphni
Degrees
12.5% volume
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Myesis White
Myesis is the white dry local wine of Mantzavinata.
Its quality features are its rich flavour, crystal golden colour, pleasant taste and perfect fruit after-taste.
Myesis can be combined with white meat, seafood, fish and in general Greek cuisine, cheese and fruits.
Variety composition
Tsaoussi, Goustolidi, Moschatella and Moschato.
Degrees
12% volume.
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Myesis White Biological
This is the dry white local wine of Mantzavinata of biological cultivation.
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Award winning wines
Muscats du Monde
In an international competition to find the best Muscats in the world, Stalactite was given a gold award and voted in the top ten.
23 countries took part in the international competition and and the judges made their awards from 210 wine samples. Full details from the website www.muscats-du-monde.com The 7th annual Muscats du Monde wine competition took place on 20 and 21 July 2007 in Frontignan-la-Peyrade (Maison Voltaire) in the Languedoc Roussillon Region of France.
Eco Festival awards
Double gold medal was awarded to the Foivos Domaine Methyse, a red naturally sweet wine and silver medal to Stalactite at the Greek competition for the best wines made from grapes of organic viticulture. www.ecofestival.gr
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History of Foivos Domaine
The idea of creating Foivos started over ten years ago using the name of Phoebus which symbolizes the harmonious coexistence of knowledge, beauty and quality.
The first wine was called 'Armonia' which is Greek for 'harmony'. Then the traditional wine factory with its 6,500 square metres was bought in Vatsa in the Paliki area of Kefalonia having Moschato and Mavrodaphni as the main varieties of the vineyard.
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Foivos Ouzo
Known as Greece's national drink, ouzo is not produced in any other part of the world except Greece.
At Foivos, the creation of ouzo is made from a precise combination of pressed grapes and herbs and berries. The alcohol is made from the skins of grapes and combined with herbs and other ingredients including star anise, coriander, cloves, angelica root, licorice, mint, wintergreen, fennel, hazelnut and cinnamon and lime blossom.
After boiling the mixture in a copper still, the liquid is cooled and stored for several months before it is diluted to 40 per cent alcohol.
Ouzo is usually served as an aperitif with water. The drink turns a milky white colour when water is added as the anise oil transforms into white crystals. Ouzo should be served with an accompanying plate of mezedes - small appetizers such as octopus, calamari and cheese, ideally to be shared with others and to enjoy this symbol of 'Greekness'.
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Foivos Tsipouro
A lesser known national Greek drink, tsipouro is also produced solely in Greece. Tsipouro is sometimes also called 'Raki'. Tsipouro dates back to the 14th century when monks on Mount Athos produced a pomace brandy. The idea of using the must-residue of the wine-press was passed on to viticulturists in other parts of Greece who were already using the distillation process for other purposes.
The Foivos Tsipouro is a close relation to Foivos Ouzo and is a strong distilled spirit of around 36% alcohol per volume produced from the must-residue of the wine-press. It does not share the same strong anise flavouring found in Foivos Ouzo.
Distillation lasts for about three hours during which time the tsipouro is tested for its alcohol content. The heat is controlled to produce the desired taste.
Tsipouri is served as a refreshment in the summer months and as a hot drink in the winter. Depending on the time of day, it can replace a cup of coffee or a glass of wine. Tsipouro is best served in shot glasses, very cold with an accompanying selection of mezedes.
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Winery visit
Visit the Foivos Winery for a complimentary tasting.
The Winery in Vouni is open from April to October from Monday to Friday 11.00 to 13.00 and from 19.00 to 20.00. Alternatively you may telephone for an appointment.
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Foivos Products available in Argostoli
If you want to buy the full range of Foivos wines, visit the Dionysos Kava. Dionysos is near the Metropolis cafe in Lithostroto as well as in Rizosplaston Street in Argostoli. The beautifully packaged wines make lovely gifts and a box of 3 can be taken as hand luggage on aircraft. Telephone 26710 26350
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Foivos Domaine Information and Contact
The President and M.D. of Foivos S.A. is Theodoros Orkopoulos, a businessman in tourism and graduate of the Athens Law School.
Wine Factory and Kefalonia office
Foivos Manor
Vouni 28200
Paliki
Kefalonia
telephone
26710 29505 and 26710 92757
website
email
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