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2015 News & Events
Xinomavro the title "Greek Nebbiolo"


 Xinomavro - Its name comes from the words “xino” which means “sour” and “mavro” which means “black”, although in practice, the skins of the berries are not particularly rich in pigments. However xinomavro surprise us with its performance and versatile character, offering a «vin de garde» red, strongly rose , aromatic sparkling. Xinomayro is a cosmopolitan but difficult variety. In order to reveal its gradeur ideal conditions are needed. This seems to have realized the producers of Macedonia, and not only those, presenting wines with a strong performance in various wine tastings abroad.

 In the case of red wine, a long aging process manages to tame its character and gives us the plush distinct wines for which xinomavro is universally famous and indissolubly interwoven with specific origin, such as xinomavro-Naoussa, xinomavro-Amynteo etc.Testy" and demanding grape, xinomavro needs suitable terroir, increased cultivation care, low yields and suitable weather conditions to unfold its grandeur. Only then, evokes the great variety of Piedmont Nebbiolo. The similarities with this blend do not stop here. The ruby color, the magical bouquet comprised from violets to olive paste and tomato to tobacco and currants, the highleveled, full acidity mouth and fierce tannins, fairly have given to Xinomavro the title "Greek Nebbiolo". 

The small berries, the overripe grape-harvest, the extractions before fermentation and the right use of the barrels have grafted the new generation of wines with enough color, plenty of fruit sweetness which are elements that removed or equilibrated much of their aggressiveness, filling the thole of taste that left exposed acidity and tannins. In addition, they have enriched the previously one-dimensional formalism of tomato and spices we meet in traditional Naoussa with notes of noble flowers, fresh fruit, olive pulp and aromatic herbs . Meat rich in protein(such as lamb, goat or undercooked beef) will take to restore the oral balance. As for the more mature bottles, being more easygoing, will ensure perfect harmonies alongside dishes containing cooked tomatoes, pasta with mushrooms or meat, meat cooked with olives and recipes containing eggplants. Many producers of Naoussa choose its blending with milder varieties, including some foreign (Merlot) or Greek. 

EPSA  - High Quality Soft Drinks 

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Leaving Agria of Volos and heading to Lehonia Pelion, someone will notice at the right side of the road a beautiful traditional Pelion, hostel-like complex . Except that it's about the Ice Store Company Agria, our well-known EPSA. Born in 1924 by the brothers Kosmadopoulous, who threw on the table the idea to create a factory that will produce juices and beverages. Thus started the frist upgrade of the factory , which originally started its action by manufacturing ice and operating coolers for the maintenance of fruits in the region. Meanwhile, the German engineer Otto created the recipe for lemonade EPSA, which, as stated in the site of the company, still remains a secret . In 1936 the owner became the National Bank, and in 1969 the company passed on to the brothers Moskachlaidi and Nick Tsaoutou, the current owners of the company.

In 2011 stevia is allowed to be used in the European Union and in 2012 EPSA SA becomes the first to use it in Greece. EPSA with dynamism and innovation, progresses introducing a new product line. The EPSA growth rate recorded in 2012 is close to 30% and sales in the same year reached 11.5 million Euro. The company interests of the family Tsaoutou, put in the Greek market the first organic soft drinks and the first line of beverages with stevia.

The President of the ISA, Hugues Pitre, commented: "We are pleased with the commitment of companies to provide for consumers a greater range of products with sweet flavor and few calories. Consumers are becoming more conscious regarding to their diet and they are looking for more variety on the shelves. This vatiety will continue to widen in order to provide even more options for every occasion and lifestyle. The introduction of stevia on the market 'has sparked'a new wave of innovation and we expect that this will continue to expand in the industry. "

Stevia, when consumed as part of a balanced and healthy diet, can emerge as an effective weight control and oral hugiene tool. The few-caloric sweeteners do not affect the levels of insulin and blood sugar, so even people with diabetes can enjoy food and drink with a sweet taste and they can also be consumed by pregnant women.

Additional data presented at the Congress of the International Sweeteners Association (ISA) in April 2014, by Professor Adam Drewnowski, revealed that people who use sweeteners of low or no calories also tend to follow a more healthy, balanced diet and they are more physically active.

The International Sweeteners Association believes that sweeteners of low or no calories play an important role in shaping and maintaining a balanced diet.
Choosing low calories sweeteners provides the sweet taste, but without the calories. This can contribute to a healthy, controlled diet, while is not affecting the health of teeth.

Olive Oil  - Extra Virgin 

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What does "extra virgin olive oil" mean? : It;s the olive juice we pick through a gentle, natural process at the mill by breaking, motion of olive paste with low heating and centrifugation to separate the oil from the process waters. Thus, the extra virgin olive oil keeps all the special ingredients (polyphenols, vitamins, etc.), who have made a valuable food worldwide. In order to put that label on olive oil, it must be exectly as it leaves the mill, untreated and with acidity below 0.8%. If the acidity is more than 0.8% but not more than 2% then it is characterized simply "virgin", if more than 2% is described as 'industrial', which replaced the old names such as "lampante," "coupe" and in the last stage "refined".

“Koroneiki” is type of olive with small fruit. Has no special soil requirements to the extent that competes even the wild olive. Characterized by two important advantages: its resistance to drought and its high and stable fruition (from 30 to over 150 kg fruits per tree). Due to the alternate bearing of olive even with a systematic cultivation and particularly with a suitable pruning the production at the second year is reduced significantly. The drawback to the small size of the fruit, although a type of exclusive oil producing direction, is surmounted by the fact that the oil with its greenish yellow color is of fine quality with fruity flavor and excellent scent. Blooms in the second half of April and sets during the period October - December. The yield of olive oil ranges between 10 and 20%.

In order to characterize oil as unheated , that must be removed from the mill with a tempretature not over 28 degrees of celsious..Several mills raise the temperature even at 60 degrees so that they produce more olive, of course at the expense of quality. Polyphenols over 28 degrees are more water soluble and go away with the water wastes from the mill, especially when some even leave the olive pulp in the mixer for a half hour at 40 or 50 degrees Celsius. Another negative issue for the consumer is the expiration date on the bottle. Unfortunately, it may be extended up to 18 months after bottling (!) and not 18 after production. So you can bottle the 2010 produced oil in 2011 with expiration date the end of 2012! So we must be careful to notice the expiration date and to prefer the ones that have long period till the expiration . Also it should be at least included on the package the label “Greek product" and not the highly suspicious words 'of Greek design'.

Oxidation, formerly called rancidity, is a chemical alteration and occurs when the oil comes into prolonged contact with light and oxygen, and as a result acquires an unpleasant taste, like earthly. There is a difference between oxidατιον and acidicity The value of the acidity has to do with the condition of the fruit and how it moves until it reaches the mill.