The story behind our labels...

With every sip of a glass of wine, our taste buds ignite our senses, bringing a whole array of memories, references, and emotions to the surface. Past experiences, our surroundings, our state of mind and really everything about our here are now helps us to create our perception and therefore, our appreciation of wine. The different processes and elements that go into wine making such as the cultivation of vineyards, climate and the grape varietals themselves also serve to impact this final result thus forming our very experience of a glass of wine.

The exact same concept applies to the art experience which can be defined as the interactive process that occurs in the abstract space between the artwork and the observer; the one who is perceiving the work. Nothing exists without a context, and the complete picture is created by many small parts and a lot of hard work.

Knowing the team behind the Manousakis Winery, it seems only natural that they joined forces with Cretan artist Antonis Choudalakis for the identity of their new wine labels. Both parties are local and embrace their history yet work in a contemporary way with an international perspective.
Choudalakis, always working from an anthropological perspective and approaching his subjects with a constant concern of human relationships and the stories behind them, has created these sensitive portraits of the people and the journey of the Manousakis Winery. We find a very clear representation of the history of the Manousakis family which is inevitably intermingled with the history of the winery.

Alexandra Manousakis, who is leading the Manousakis Winery and has both an art and business background, always makes sure that art is what inspires and motivates the day to day at the winery. This constant interaction with art is what gives her and her co-workers an open mind and an “outside-the-box” thought process in everything they do.

Therefore, at the end of the day, it´s not really about the physical label, but more about communicating the spirit behind it. A wine label is, in itself not a piece of art, rather it represents what a winery stands for: its attitude, goals, and what brought it to be what it is today. At the very same time, labels are a testament to the character of the wine in your glass.

Choudalakis’ illustrations’ as the face of Manousakis Winery is all the context one needs; at the very least, this collaboration serves as an excellent window showing all that a winery can be.

Sofia Mavroudis
Art historian and curator 

SYRAH
Nostos Syrah

Illustration: Dimitris Manousakis, father of founder, Theodore.

Red Dry Wine

Variety: Syrah

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft) and 550-600m (1600-1950ft)

Vineyard pruning and trailing: Vertical Shoot Position, trained in double cordon Royat

Harvest: August 20th to August 30th

Vinification: Classic red vinification in open oak vats and controlled temperature. Maceration lasts around 25 days. After maceration is complete the wine is racked into oak barrels (75% French oak, 25% US oak) for ageing over 10 months. All barrels are new and are replaced every 4 years.

Vintages:
2001 (1.000 bottles)
2002 (1.000 bottles)
2003 (1.500 bottles)
2004 (1.500 bottles)
2005 (2.500 bottles)
2006 (3.000 bottles)
2007 (3.500 bottles)
2008 (4.000 bottles)
2010 (5.000 bottles)
2012 (5.000 bottles, 70 magnums)
2013 (5.000 bottles, 198 magnums)

Characteristics: Clear, almost opaque dark purple color with nearly static legs. Intense, dense aromas of black fruit, tobacco, black pepper, ink and coffee. Simultaneously very complex and young in character. Mouth full of varietal character. Full bodied with intense tannins that are softened by the high level of alcohol. Flavors of black berries, black pepper and wild mountain herbs. Exceptionally long finish with freshness but rich at the same time. Ready to drink. It will reach its peak in the next 4 to 6 years which will last for the following 10 years.

Food pairing: Our Syrah is best matched with game; barbequed meat; stewed meat; and all red meats served with spicy sauce. 
GRENACHE
Nostos Grenache

Illustration: Theodore Manousakis, the young boy from Vatolakkos.

Red Dry Wine

Variety: Grenache Rouge

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft) and 550-600m (1600-1950ft)

Vineyard pruning and trailing: Goblet and Vertical Shoot Positioned, trained in double cordon Royat

Harvest: August 20th to August 30th

Vinification: Classic red vinification in stainless steel tanks under controlled conditions.  A-fourteen-day maceration is followed by racking the wine into oak casks (3.000 litters) where malolactic fermentation takes place and it matures for 10 months.

Vintages:
2001 (1.000 bottles)
2003 (1.500 bottles)
2004 (1.500 bottles)
2005 (2.500 bottles)
2006 (2.500 bottles)
2007 (2.500 bottles)
2008 (3.000 bottles)
2009 (4.000 bottles)
2010 (5.300 bottles)
2012 (4.500 bottles, 20 magnums)
2013 (4.500 bottles, 197 magnums)

Characteristics: Clear, medium to deep ruby color with rich, dense legs. Intense nose with aromas that emphasize the maturity: red fruit juices, chocolate and sweet spices, mainly vanilla. Dry in the mouth with volume and depth. Ripe and smooth tannins. Long finish with intense presence of ripe, red fruits. Ready to drink now and will remain at its peak for the next 2 to 4 years.

Food pairing: Our Grenache is best matched with roasted meats; meats served with red sauces; and pasta with meat and tomato sauces.
ROUSSANNE
Nostos Roussanne

Illustration: T.S.S. Olympia takes young Theodore to America, 1955.

White Dry Wine

Variety: Roussanne

Soil: Schist, sandy clay loamy

Altitude: 320 (1050ft) and 600m (1950ft) 

Vineyard pruning and trailing: Goblet and Vertical Shoot Position, trained in either double cordon Royat or Guyot simple.

Harvest: August 15th to August 25th

Vinification: Ferments and matures for around 6-7 months in French oak barrels. All barrels are new and they are being replaced every 4 years.

Vintages:
2001 (500 bottles)
2002 (800 bottles)
2003 (1.500 bottles)
2004 (2.500 bottles)
2005 (2.500 bottles)
2006 (3.000 bottles)
2007 (3.000 bottles)
2008 (4.000 bottles)
2009 (4.000 bottles)
2010 (3.500 bottles)
2011 (500 bottles)
2012 (7.500 bottles)
2013 (5.000 bottles, 58 magnums)
2014 (7.500 bottles, 198 magnums)

Characteristics: Bright, moderate to dark lemon-green color with slow and rich legs. Nose with moderate to high intensity. Ripe, fleshy, white fruit, honeycomb, dried flowers, butter and vanilla. Dense, full bodied and complex mouth with intense flavor of white fruit. Long finish dominated by vanilla, honey and light oak flavors. Ready to drink now and will develop for the next 3 to 5 years. Once it reaches its peak, it will remain there for at least 4 more years.

Food Pairing: Our Roussanne is best served with light meat and poultry served with white sauces; as well as seafood.
MUSCAT OF SPINAS
Nostos Muscat of Spinas

Ilustration: Theodore's 3 daughters represented here by 3 Narcissus flowers, (Manousakia).

White Dry Wine

Variety: Muscat of Spinas

Soil: clay loamy

Altitude: 650 (2100ft) 

Vineyard pruning and trailing: Ungrafted old vines, trained in trunkless Goblet

Harvest: August 20th to August 30th

Vinification: After gently crushing and pressing the grapes, we ferment the free run must in stainless steel tanks at a constant temperature of 17°C.
Vintages:
2014 (2000 bottles)

Characteristics: Clean bright green colour with intense nose and floral aromas. Bright green fruits with a herbaceous finish. Dry, medium bodied with fresh acidity and floral in the mouth, medium finish. Ready to drink now and for the next 5 years. Food Pairing: Our Muscat of Spinas is great with green salad with fruit, marinated fish or even just on it's own.
 
VIDIANO
Nostos Vidiano

Illustration: Our first vineyards, planted in Vatolakkos, 1993.

White Dry Wine

Variety: Vidiano

Soil: Schist, sandy clay loamy

Altitude: 320 (1050ft) 

Vineyard pruning and trailing: Vertical Shoot Position, trained in double cordon Royat.

Harvest: August 15th to August 25th

Vinification: Ferments in stainless steel tanks and 50% matures in French oak barrels for 3 months. All barrels are new and they are replaced every four years.

Vintages:
2014 (1200 bottles)

Characteristics: Clear light, grassy yellow with green hues. Intense nose with citrus and bright stone fruits, mineral notes. Dry light bodied crisp white wine with fresh acidity and a lot of mineral notes. Long finish, drink now.

Food Pairing: fresh seafood, mussels, marinated and grilled fish.

 
ASSYRTIKO
Nostos Assyrtiko

Illustration: Our winemaker, Kostis Galanis.

White Dry Wine

Variety: Assyrtiko

Soil: Schist, sandy clay loamy

Altitude: 320m (1050ft) 

Vineyard pruning and trailing: Vertical Shoot Position, trained in double cordon Royat.

Harvest: August 15th to August 25th

Vinification: Ferments in stainless steel tanks and matures sur lies for 4 months.

Vintages:
2016 (7,500 bottles in 0.75L)

Characteristics: Bright light green color, intense mineral nose with green apple, pear and hints of lychee fruit. Medium to full bodied white with fresh acidity and lively herbacious character. Drink now, could age for another 4-5 years. 

Food Pairing: Pairs well with grilled or marinated seafood with a fresh citrus vinaigrette or light cheeses such as goat cheese.
BLEND
Nostos Blend

Illustration: Our winery, built in 1997.


Red Dry Wine

Varieties: Syrah, Mouvedre, Grenache Rouge, Roussanne

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft) and 550-600m (1600-1950ft)

Vineyard trellising and pruning: 
Syrah: Vertical Shoot Position, trained in double cordon Royat; Mourvedre: Vertical Shoot Position, trained in double cordon Royat; Grenache Rouge: Goblet and Vertical Shoot Position, trained in double cordon Royat; Roussanne: Goblet and Vertical Shoot Position, trained in either double cordon Royat or Guyot simple.

Harvest: Each variety is harvested separately from August 15th to September 10th.

Vinification: The red varieties Syrah, Mourvedre and Grenache, are vinified separately in temperature controlled tanks. Syrah is being vinified in oak casks, whereas Mourvedre and Grenache in stainless steel tanks. Maceration lasts from 12-25 days depending on the variety. After maceration is complete, the wine is racked into oak barrels (75% French oak, 25% US oak) where malolactic fermentation takes place and it matures for 10 months. All barrels are new and they are being replaced every 4 years. Blending follows by adding a small amount of Roussanne. 

Vintages:
1997 (1.000 bottles)
1998 (6.000 bottles)
1999 (8.000 bottles)
2000 (12.000 bottles)
2001 (10.000 bottles)
2002 (12.000 bottles)
2003 (13.000 bottles)
2004 (10.000 bottles)
2005 (10.000 bottles)
2006 (10.000 bottles)
2007 (8.000 bottles)
2008 (8.500 bottles)
2009 (4.000 bottles)
2010 (2.500 bottles)
2012 (10.500 bottles, 66 magnums)

Characteristics: Clear, very dense ruby color with youthful purple notes. Many dense legs coat the glass. Intense nose, complex character with ripened black fruit in excellent balance with the oak. Some notes of leather with finesse and freshness. Mouth with volume and density of high but ripened tannins in perfect balance with the rich alcohol and good acid. Complex flavors follow and reflect the aromas. Long finish that accentuates the freshness while maintaining its richness. Ready to drink and will reach its peak in the next 3 to 4 years. It will remain at its peak for the following 5 years.

Food pairing: Nostos is best matched with roasted rack of lamb; roasted red meats; and casseroles. 
Nostos Syrah

Illustration: Dimitris Manousakis, father of founder, Theodore.

Red Dry Wine

Variety: Syrah

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft) and 550-600m (1600-1950ft)

Vineyard pruning and trailing: Vertical Shoot Position, trained in double cordon Royat

Harvest: August 20th to August 30th

Vinification: Classic red vinification in open oak vats and controlled temperature. Maceration lasts around 25 days. After maceration is complete the wine is racked into oak barrels (75% French oak, 25% US oak) for ageing over 10 months. All barrels are new and are replaced every 4 years.

Vintages:
2001 (1.000 bottles)
2002 (1.000 bottles)
2003 (1.500 bottles)
2004 (1.500 bottles)
2005 (2.500 bottles)
2006 (3.000 bottles)
2007 (3.500 bottles)
2008 (4.000 bottles)
2010 (5.000 bottles)
2012 (5.000 bottles, 70 magnums)
2013 (5.000 bottles, 198 magnums)

Characteristics: Clear, almost opaque dark purple color with nearly static legs. Intense, dense aromas of black fruit, tobacco, black pepper, ink and coffee. Simultaneously very complex and young in character. Mouth full of varietal character. Full bodied with intense tannins that are softened by the high level of alcohol. Flavors of black berries, black pepper and wild mountain herbs. Exceptionally long finish with freshness but rich at the same time. Ready to drink. It will reach its peak in the next 4 to 6 years which will last for the following 10 years.

Food pairing: Our Syrah is best matched with game; barbequed meat; stewed meat; and all red meats served with spicy sauce. 
Nostos Grenache

Illustration: Theodore Manousakis, the young boy from Vatolakkos.

Red Dry Wine

Variety: Grenache Rouge

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft) and 550-600m (1600-1950ft)

Vineyard pruning and trailing: Goblet and Vertical Shoot Positioned, trained in double cordon Royat

Harvest: August 20th to August 30th

Vinification: Classic red vinification in stainless steel tanks under controlled conditions.  A-fourteen-day maceration is followed by racking the wine into oak casks (3.000 litters) where malolactic fermentation takes place and it matures for 10 months.

Vintages:
2001 (1.000 bottles)
2003 (1.500 bottles)
2004 (1.500 bottles)
2005 (2.500 bottles)
2006 (2.500 bottles)
2007 (2.500 bottles)
2008 (3.000 bottles)
2009 (4.000 bottles)
2010 (5.300 bottles)
2012 (4.500 bottles, 20 magnums)
2013 (4.500 bottles, 197 magnums)

Characteristics: Clear, medium to deep ruby color with rich, dense legs. Intense nose with aromas that emphasize the maturity: red fruit juices, chocolate and sweet spices, mainly vanilla. Dry in the mouth with volume and depth. Ripe and smooth tannins. Long finish with intense presence of ripe, red fruits. Ready to drink now and will remain at its peak for the next 2 to 4 years.

Food pairing: Our Grenache is best matched with roasted meats; meats served with red sauces; and pasta with meat and tomato sauces.
Nostos Roussanne

Illustration: T.S.S. Olympia takes young Theodore to America, 1955.

White Dry Wine

Variety: Roussanne

Soil: Schist, sandy clay loamy

Altitude: 320 (1050ft) and 600m (1950ft) 

Vineyard pruning and trailing: Goblet and Vertical Shoot Position, trained in either double cordon Royat or Guyot simple.

Harvest: August 15th to August 25th

Vinification: Ferments and matures for around 6-7 months in French oak barrels. All barrels are new and they are being replaced every 4 years.

Vintages:
2001 (500 bottles)
2002 (800 bottles)
2003 (1.500 bottles)
2004 (2.500 bottles)
2005 (2.500 bottles)
2006 (3.000 bottles)
2007 (3.000 bottles)
2008 (4.000 bottles)
2009 (4.000 bottles)
2010 (3.500 bottles)
2011 (500 bottles)
2012 (7.500 bottles)
2013 (5.000 bottles, 58 magnums)
2014 (7.500 bottles, 198 magnums)

Characteristics: Bright, moderate to dark lemon-green color with slow and rich legs. Nose with moderate to high intensity. Ripe, fleshy, white fruit, honeycomb, dried flowers, butter and vanilla. Dense, full bodied and complex mouth with intense flavor of white fruit. Long finish dominated by vanilla, honey and light oak flavors. Ready to drink now and will develop for the next 3 to 5 years. Once it reaches its peak, it will remain there for at least 4 more years.

Food Pairing: Our Roussanne is best served with light meat and poultry served with white sauces; as well as seafood.
Nostos Muscat of Spinas

Ilustration: Theodore's 3 daughters represented here by 3 Narcissus flowers, (Manousakia).

White Dry Wine

Variety: Muscat of Spinas

Soil: clay loamy

Altitude: 650 (2100ft) 

Vineyard pruning and trailing: Ungrafted old vines, trained in trunkless Goblet

Harvest: August 20th to August 30th

Vinification: After gently crushing and pressing the grapes, we ferment the free run must in stainless steel tanks at a constant temperature of 17°C.
Vintages:
2014 (2000 bottles)

Characteristics: Clean bright green colour with intense nose and floral aromas. Bright green fruits with a herbaceous finish. Dry, medium bodied with fresh acidity and floral in the mouth, medium finish. Ready to drink now and for the next 5 years. Food Pairing: Our Muscat of Spinas is great with green salad with fruit, marinated fish or even just on it's own.
 
Nostos Vidiano

Illustration: Our first vineyards, planted in Vatolakkos, 1993.

White Dry Wine

Variety: Vidiano

Soil: Schist, sandy clay loamy

Altitude: 320 (1050ft) 

Vineyard pruning and trailing: Vertical Shoot Position, trained in double cordon Royat.

Harvest: August 15th to August 25th

Vinification: Ferments in stainless steel tanks and 50% matures in French oak barrels for 3 months. All barrels are new and they are replaced every four years.

Vintages:
2014 (1200 bottles)

Characteristics: Clear light, grassy yellow with green hues. Intense nose with citrus and bright stone fruits, mineral notes. Dry light bodied crisp white wine with fresh acidity and a lot of mineral notes. Long finish, drink now.

Food Pairing: fresh seafood, mussels, marinated and grilled fish.

 
Nostos Assyrtiko

Illustration: Our winemaker, Kostis Galanis.

White Dry Wine

Variety: Assyrtiko

Soil: Schist, sandy clay loamy

Altitude: 320m (1050ft) 

Vineyard pruning and trailing: Vertical Shoot Position, trained in double cordon Royat.

Harvest: August 15th to August 25th

Vinification: Ferments in stainless steel tanks and matures sur lies for 4 months.

Vintages:
2016 (7,500 bottles in 0.75L)

Characteristics: Bright light green color, intense mineral nose with green apple, pear and hints of lychee fruit. Medium to full bodied white with fresh acidity and lively herbacious character. Drink now, could age for another 4-5 years. 

Food Pairing: Pairs well with grilled or marinated seafood with a fresh citrus vinaigrette or light cheeses such as goat cheese.
Nostos Blend

Illustration: Our winery, built in 1997.


Red Dry Wine

Varieties: Syrah, Mouvedre, Grenache Rouge, Roussanne

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft) and 550-600m (1600-1950ft)

Vineyard trellising and pruning: 
Syrah: Vertical Shoot Position, trained in double cordon Royat; Mourvedre: Vertical Shoot Position, trained in double cordon Royat; Grenache Rouge: Goblet and Vertical Shoot Position, trained in double cordon Royat; Roussanne: Goblet and Vertical Shoot Position, trained in either double cordon Royat or Guyot simple.

Harvest: Each variety is harvested separately from August 15th to September 10th.

Vinification: The red varieties Syrah, Mourvedre and Grenache, are vinified separately in temperature controlled tanks. Syrah is being vinified in oak casks, whereas Mourvedre and Grenache in stainless steel tanks. Maceration lasts from 12-25 days depending on the variety. After maceration is complete, the wine is racked into oak barrels (75% French oak, 25% US oak) where malolactic fermentation takes place and it matures for 10 months. All barrels are new and they are being replaced every 4 years. Blending follows by adding a small amount of Roussanne. 

Vintages:
1997 (1.000 bottles)
1998 (6.000 bottles)
1999 (8.000 bottles)
2000 (12.000 bottles)
2001 (10.000 bottles)
2002 (12.000 bottles)
2003 (13.000 bottles)
2004 (10.000 bottles)
2005 (10.000 bottles)
2006 (10.000 bottles)
2007 (8.000 bottles)
2008 (8.500 bottles)
2009 (4.000 bottles)
2010 (2.500 bottles)
2012 (10.500 bottles, 66 magnums)

Characteristics: Clear, very dense ruby color with youthful purple notes. Many dense legs coat the glass. Intense nose, complex character with ripened black fruit in excellent balance with the oak. Some notes of leather with finesse and freshness. Mouth with volume and density of high but ripened tannins in perfect balance with the rich alcohol and good acid. Complex flavors follow and reflect the aromas. Long finish that accentuates the freshness while maintaining its richness. Ready to drink and will reach its peak in the next 3 to 4 years. It will remain at its peak for the following 5 years.

Food pairing: Nostos is best matched with roasted rack of lamb; roasted red meats; and casseroles. 
2 Mazi Red
Red Dry Wine
Varieties
Romeiko, Mandilari
Soil
Romeiko: Deep, clay loamy, calcareous soil 
Altitude: 200 to 280 meters (620 to 920 feet) 
Mandilari: Sandy-loam soil with a good amount of stones
Vineyard pruning and trailing
Romeiko: Goblet pruned vines.
Mandilari: Goblet pruned vines.
Harvest
Romeiko: September 15th to September 25th
Mandilari: September 10th to September 20th
Vinification
Romeiko: Ferments in stainless steel tanks in controlled temperature at 25°C. Maceration takes place for approximately 7 days. After that, fermentation will continue in used barrels, where the wine will mature for 6 months.
Mandilari: Ferments with selected yeasts at temperatures between 25°C and 28°C. In order to assure the maximum and best extraction, techniques such as pump over of varied intensities, as well as fermentation in horizontal tanks, are chosen. The wine is aged for 12 months in both new and second hand oak barrels.
Vintages
2013 (1.500 bottles)
2014 (2.500 bottles)
Characteristics: Clear bright red with rusty edge in colour. Intense rustic nose with dried fruits, ripe berries and some nutty character. Medium bodied with smooth tannins, warm finish with bitter chocolate, notes of nuttiness, and a herbacious finish. Very long finish. Drink now, can be aged 5-6 more years.
Food pairing: 2 Mazi red is best paired with roasted lamb, game or rich stews.

2 Mazi White
White Dry Wine
Variety
Roussanne, Vilana
Soil
Roussanne: Schist, sandy clay loamy
Altitude: 320m (1050ft) and 600m (1950ft) 
Vilana: Loamy 
Altitude: 500m (1650ft) 
Vineyard pruning and trailing
Roussanne: Goblet and Vertical Shoot Position, trained in either double cordon Royat or Guyot simple.
Vilana: Goblet trained, spur pruned
Harvest
Roussanne: August 15th to August 25th
Vilana: September 1st to September 10th
Vinification
Roussanne: Ferments in stainless steel tanks in controlled temperature at 17°C
Vilana: Some grapes are pressed whole in a soft press while the rest are destemed and subjected to an extended maceration at 10°C for 12 hours. Fermentation is carried out in stainless steel tanks at 18°C to 20°C.
Vintages
2013 (3.000 bottles)
2014 (4.100 bottles)
Characteristics: Clear bright colour with green hues. Rich, dense legs. Delicate nose, with limestone, stonefruits, unripe citrus and plenty of minerality. The Roussanne gives the rich viscosity, while the Vilana gives the fresh acidity and minerality. Drink now but can be aged 4-5 more years.
Food Pairing: Our 2 Mazi white is best paired with grilled fish, or light poultry.

2 Mazi Rosé
Rosé Dry Wine
Varieties
Romeiko, Mandilari
Soil
Romeiko: Deep, clay loamy, calcareous soil
Altitude: 200 to 280 meters (620 to 920 feet) 
Mandilari: Selected vineyards in order to accomplish a good phenolic maturity and complexity of aromas
Vineyard pruning and trailing
Romeiko: Goblet pruned vines
Mandilari: Goblet pruned vines
Harvest
Romeiko: September 15th to September 25th
Mandilari: September 1st to September 10th
Vinification
Romeiko: Ferments in stainless steel tanks in controlled temperature at 17οC. Maceration takes place for 2 days.
Mandilari: The juice remains with the skins for 6 hours in order to obtain the best possible  expression of the varietal character. Fermentation takes place in stainless steel at a controlled temperature of 17°C to 19°C.
Vintages
2013 (1.500 bottles)
2014 (2.500 bottles)
Characteristics: Clear, dark pink colour, with cherry hues. Clean nose with ripe red fruits: cherry, raspberry, with some wild herbs hidden in the background. Big bodied rosé with some delicate tannins, and fresh acidity. Warm long finish with a lot of ripe dark berries. Drink now.
Food pairing: Our 2 Mazi rosé is best paired with roasted poultry, or lighter meat dishes.  

Nostos Pink

Rosé Dry Wine, Protected Geographical Indication Chania

Varieties: Grenache Rouge 50%, Syrah 50%

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft) and 550-600m (1600-1950ft)

Harvest: Each variety is harvested separately from August 15th to August 30th.

Vinification: The must derives from either direct pressing of the grapes or by the method of saigne after a brief maceration. Fermentation takes place in small stainless steel tanks, each variety separately, inside a refrigerated chamber (16-17°C, 60-63°F).

Vintages:
2008 (1.200 bottles)
2010 (2.000 bottles)
2011 (3.000 bottles)
2012 (8.000 bottles)
2013 (6.500 bottles)
2014 (10.500 bottles)

Characteristics: Bright pink color. Intense nose with strawberry candy, grenadine and rose aromas. Medium bodied wine with gentle acidity and a slight sweetness in the aftertaste. To be consumed fresh! Food pairing: Fresh salads, grilled greens, pasta, poultry served with light sauce and seafood dishes.

Food pairing: Fresh salads, grilled greens, pasta, poultry served with light sauce and seafood dishes.

Nostos Alexandra's

Red Dry Wine

Varieties: Syrah 40%, Mourvedre 40%, Grenache Rouge 20% 

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft) and 550-600m (1600-1950ft)

Vineyard pruning and trailing: Syrah: Vertical Shoot Position, trained in double cordon Royat; Mourvedre: Vertical Shoot Position, trained in double cordon Royat; Grenache Rouge: Goblet and Vertical Shoot Position, trained in double cordon Royat

Harvest: Each variety is harvested separately from August 15th to September 10th

Vinification: The red varieties Syrah, Mourvedre and Grenache, are vinified separately in temperature controlled tanks. Syrah is vinified in oak casks, whereas Mourvedre and Grenache in stainless steel tanks. Maceration lasts from 12-25 days depending on the variety. After maceration is complete, the wine is racked into oak barrels (75% French oak, 25% US oak) where malolactic fermentation takes place and it matures for 10 months. All barrels are new and are replaced every 4 years. 

Vintages:
2003 (3.000 bottles)
2005 (3.000 bottles)
2006 (4.000 bottles)
2007 (5.000 bottles)
2008 (11.000 bottles)
2009 (5.500 bottles) 
2010 (16.000 bottles) 
2012 (13.500 bottles) 
2013 (12.000 bottles) 

Characteristics: Clear with dense ruby color and rich legs. Fruity aromas that are simultaneously dense and fresh. Aromas include strawberry, black cherry, mulberry, some notes of tobacco and spices. Full and dry mouth with smooth tannins and again, fresh fruit. It has a long and clean finish that accentuates the spices present. Ready to drink now and will remain at its peak for the next 2 to 4 years.

Food Pairing: Nostos Alexandra’s is best served with roasted meats and casseroles.
In 2013, we released our range of collector's edition wines. These feature a range of limited edition magnum wine bottles that represent our signature wines: Nostos Blend, Nostos Roussanne, Nostos Grenache and Nostos Syrah.

The labels playfully mix typography with pencil drawings that, when in a row, illustrate elegantly the life of wine: from vine to glass. 

These labels have been featured in various design blogs and publications including Packaging of the World, World Packaging Design Society, The Dieline, +design and Luerzer's Archive, 200 Best Packaging 15/16.
MOURVÈDRE
Nostos Mourvèdre

Red Dry Wine

Variety: Mourvèdre

Soil: Schist, sandy clay loamy

Altitude: 320-380m (1050-1350ft)

Vineyard pruning and trailing: Goblet and Vertical Shoot Position, trained in double cordon Royat

Harvest: August 20th to August 30th

Vinification: Classic red vinification in open oak vats and controlled temperature. Maceration lasts around 20 days. After maceration is complete the wine is racked into oak barrels (75% French oak, 25% US oak) for ageing over 12 months. All barrels are new and are replaced every 4 years. 

Vintages:
2012 (157 bottles, 194 magnums)

Characteristics: Clear deep dark red colour with a purple hue. Rich,dense legs. Intense nose with ripe juicy black fruits and some caramelized notes. Velvet tannins in this big bodied wine, warm finish with crunchy dark fruit. Bitter chocolate and a hint of eathiness. Long aftertaste that lingers for at least a couple of minutes. Drink now but can age up to 12-13 years.

Food pairing: Our Mourvèdre is best paired with gamey meat or rich stews.
The story behind our labels...

With every sip of a glass of wine, our taste buds ignite our senses, bringing a whole array of memories, references, and emotions to the surface. Past experiences, our surroundings, our state of mind and really everything about our here are now helps us to create our perception and therefore, our appreciation of wine. The different processes and elements that go into wine making such as the cultivation of vineyards, climate and the grape varietals themselves also serve to impact this final result thus forming our very experience of a glass of wine.

The exact same concept applies to the art experience which can be defined as the interactive process that occurs in the abstract space between the artwork and the observer; the one who is perceiving the work. Nothing exists without a context, and the complete picture is created by many small parts and a lot of hard work.

Knowing the team behind the Manousakis Winery, it seems only natural that they joined forces with Cretan artist Antonis Choudalakis for the identity of their new wine labels. Both parties are local and embrace their history yet work in a contemporary way with an international perspective.
Choudalakis, always working from an anthropological perspective and approaching his subjects with a constant concern of human relationships and the stories behind them, has created these sensitive portraits of the people and the journey of the Manousakis Winery. We find a very clear representation of the history of the Manousakis family which is inevitably intermingled with the history of the winery.

Alexandra Manousakis, who is leading the Manousakis Winery and has both an art and business background, always makes sure that art is what inspires and motivates the day to day at the winery. This constant interaction with art is what gives her and her co-workers an open mind and an “outside-the-box” thought process in everything they do.

Therefore, at the end of the day, it´s not really about the physical label, but more about communicating the spirit behind it. A wine label is, in itself not a piece of art, rather it represents what a winery stands for: its attitude, goals, and what brought it to be what it is today. At the very same time, labels are a testament to the character of the wine in your glass.

Choudalakis’ illustrations’ as the face of Manousakis Winery is all the context one needs; at the very least, this collaboration serves as an excellent window showing all that a winery can be.

Sofia Mavroudis
Art historian and curator 
2MAZI
2 Mazi Red
Red Dry Wine
Varieties
Romeiko, Mandilari
Soil
Romeiko: Deep, clay loamy, calcareous soil 
Altitude: 200 to 280 meters (620 to 920 feet) 
Mandilari: Sandy-loam soil with a good amount of stones
Vineyard pruning and trailing
Romeiko: Goblet pruned vines.
Mandilari: Goblet pruned vines.
Harvest
Romeiko: September 15th to September 25th
Mandilari: September 10th to September 20th
Vinification
Romeiko: Ferments in stainless steel tanks in controlled temperature at 25°C. Maceration takes place for approximately 7 days. After that, fermentation will continue in used barrels, where the wine will mature for 6 months.
Mandilari: Ferments with selected yeasts at temperatures between 25°C and 28°C. In order to assure the maximum and best extraction, techniques such as pump over of varied intensities, as well as fermentation in horizontal tanks, are chosen. The wine is aged for 12 months in both new and second hand oak barrels.
Vintages
2013 (1.500 bottles)
2014 (2.500 bottles)
Characteristics: Clear bright red with rusty edge in colour. Intense rustic nose with dried fruits, ripe berries and some nutty character. Medium bodied with smooth tannins, warm finish with bitter chocolate, notes of nuttiness, and a herbacious finish. Very long finish. Drink now, can be aged 5-6 more years.
Food pairing: 2 Mazi red is best paired with roasted lamb, game or rich stews.

2 Mazi White
White Dry Wine
Variety
Roussanne, Vilana
Soil
Roussanne: Schist, sandy clay loamy
Altitude: 320m (1050ft) and 600m (1950ft) 
Vilana: Loamy 
Altitude: 500m (1650ft) 
Vineyard pruning and trailing
Roussanne: Goblet and Vertical Shoot Position, trained in either double cordon Royat or Guyot simple.
Vilana: Goblet trained, spur pruned
Harvest
Roussanne: August 15th to August 25th
Vilana: September 1st to September 10th
Vinification
Roussanne: Ferments in stainless steel tanks in controlled temperature at 17°C
Vilana: Some grapes are pressed whole in a soft press while the rest are destemed and subjected to an extended maceration at 10°C for 12 hours. Fermentation is carried out in stainless steel tanks at 18°C to 20°C.
Vintages
2013 (3.000 bottles)
2014 (4.100 bottles)
Characteristics: Clear bright colour with green hues. Rich, dense legs. Delicate nose, with limestone, stonefruits, unripe citrus and plenty of minerality. The Roussanne gives the rich viscosity, while the Vilana gives the fresh acidity and minerality. Drink now but can be aged 4-5 more years.
Food Pairing: Our 2 Mazi white is best paired with grilled fish, or light poultry.

2 Mazi Rosé
Rosé Dry Wine
Varieties
Romeiko, Mandilari
Soil
Romeiko: Deep, clay loamy, calcareous soil
Altitude: 200 to 280 meters (620 to 920 feet) 
Mandilari: Selected vineyards in order to accomplish a good phenolic maturity and complexity of aromas
Vineyard pruning and trailing
Romeiko: Goblet pruned vines
Mandilari: Goblet pruned vines
Harvest
Romeiko: September 15th to September 25th
Mandilari: September 1st to September 10th
Vinification
Romeiko: Ferments in stainless steel tanks in controlled temperature at 17οC. Maceration takes place for 2 days.
Mandilari: The juice remains with the skins for 6 hours in order to obtain the best possible  expression of the varietal character. Fermentation takes place in stainless steel at a controlled temperature of 17°C to 19°C.
Vintages
2013 (1.500 bottles)
2014 (2.500 bottles)
Characteristics: Clear, dark pink colour, with cherry hues. Clean nose with ripe red fruits: cherry, raspberry, with some wild herbs hidden in the background. Big bodied rosé with some delicate tannins, and fresh acidity. Warm long finish with a lot of ripe dark berries. Drink now.
Food pairing: Our 2 Mazi rosé is best paired with roasted poultry, or lighter meat dishes.  



COLLECTOR'S EDITION

In 2013, we released our range of collector's edition wines. These feature a range of limited edition magnum wine bottles that represent our signature wines: Nostos Blend, Nostos Roussanne, Nostos Grenache and Nostos Syrah.

The labels playfully mix typography with pencil drawings that, when in a row, illustrate elegantly the life of wine: from vine to glass. 

These labels have been featured in various design blogs and publications including Packaging of the World, World Packaging Design Society, The Dieline, +design and Luerzer's Archive, 200 Best Packaging 15/16.