Page 8 - Mediterranean DietEng

The residents of the area plant saffron every summer and when Autumn arrives remove by hand the precious
spots of the beautiful flower and they carefully drain them so that they make the deep red delicate yarns. Nearly
fifty thousand spots are needed in order to produce 100 gr of red saffron.
The Greek saffron belongs to the highest quality of saffron in the world.

Our quality wines from the Mountainous Aigialeia....
The slopes of Aigialeia constitute about half of the north side of the Peloponnese. The wine area grows in the
lower slopes of this pillar and climbs the peaks of high mountains and their offshoots. Many rivers bring their water
from the mountains and from the central Peloponnese to the Corinthian gulf forming separate slopes and
plateaus. The slopes of Aigialeia have a unique beauty and verdant landscapes ‘’balconies’’ over the Corinthian
Gulf. At the same time, it is one of the most interesting wine regions of the world for the following reasons:
• It is one of the few places in Greece that have northern exposure
• they have fertile soils of old alluvial geology that drain well due to the inclination.
• The altitude of the vineyards (500-1050 m) plays a key role in product quality.
• they have behind their backs, to the south, the mountains mentioned and which are an insurmountable barrier to
the warm southerly winds and their hot breath, which rises from Africa during the summer months
• they take advantage of the rains in western Greece, and the climate of the Corinthian Gulf (referring to the old
charts as low barometric attraction spot).
• The locals have developed a discipline quality from long cultivation of black currants, which bask in the sun and
therefore requires vigorous fruit and low yields.
The black currant in the region, for the same reasons, has the reputation of the best currant in the world,
PDO Vostizza.
Also, for the same reasons, the application of biological principles to the cultivation of the vine is easy and
widespread.
The various terroirs of Aigialeia are distinguished both by the individual average climates, from the different
composition (chemical and mechanical) of their lands and from the different class and character of the wines they
produce. However, all these wines are capable and vigorous acidity, complex fruity aromas with a solid
background of citrus and a mineral character to the flavor that create their distinctive personality.