What is the definition of a good wine?

It should start and end with a smile

William Sokolin

It is better to drink too much of a good wine than not to drink enough of a bad wine.
George Courteline

Gentlemen, Our company since its inception in 1996, deals with organic cultivation of vines and produced wine grapes. The very good characteristics of the region, vineyards, meticulously and continuously upgrading of the whole manufacturing equipment, have led to Midday Winery currently holds a leading role in organic wine production. From 1996 until now, the wines of the estate have won many international competitions. We have sophisticated winemaking and bottling plant, whose construction was completed in 2006. 30% of the wines we produce are exported. Our production was over 800,000 liters of wine in 2010, a total of 900 acres.

MESIMVRIA WINERY CO.

VINEYARDS WINE OF ORGANIC FARMING

All the site of "Midday Winery" is open to visitors, covering a total area of 2500 m2
Production sites are as follows; 1. Area vintage and glefkopoiisis; 2. Hall of wine fermentation and stabilization; 3. Hall maturing wines; 4. Hall wines matured in wooden casks; 5. Antique Wine Room; 6. Filling; 7. Luggage packing; 8. Stock maintenance bottled wines; 9. Loadspace orders; 10. Enological laboratory; 11. Stock packaging materials; People's "Midday Winery" believe that presentation without wine tasting is not complete. That is why I have planned and organized taste site by a winery. Thus, apart from the production areas have been developed as well as guest rooms; Reception; Showroom; Offices; Wine tasting room; Video screening room; Room service of old bottles harvests; Museum antiques viticulture and winemaking

1. 2. 3. 4. 5. 6. 7.

EGKATASTASEISSSSS KAI ALLES FVTO

 Silver Medal in Thessalonikis International Wine Competition in 2007. Silver Medal in Organic Agriculture Wine Competition organized by the DIO in Athens in 2008.

ZOIFOROS RED WINE

Silver Medal in International Wine Competition in Brussels in 2009

ZOIFOROS ROZE WINE

Silver Medal in International Wine Competition of Thessaloniki in 2008

2nd International Wine Fair

Our company also received the "Promoter SPECIAL AWARD" The report OENOS 2009 to support and organized presence.

Queen
Retsina 500 ml
Traditional designation Variety: 100% roditis Year of planting vineyards: 1991 Planted out in all our vineyards organically from the earth taking these fruits can give without affecting the environment Winemaking: good selection of ripe grapes from vines that growth rapid transport of the grapes in the winery - apovostrychosi partial pressing of grapes - extraction of aromatic substances in grapes at low temperature for a period of about eight hours - only to gain prorogou - Vaccination of grape with special yeast - fermentation of must at 14 to 16 degrees - add liquid plant pine resin during fermentation - transport and storage of wine in stainless steel tanks aging of wine until bottling Bottling: a large quantity of bottles in special 500 ml glass bottle with screw cap for easy opening Aromatic composition: aromas of pine resin (resin) and strong freshness Perfect match: the refreshing acidity and distinctive aroma of perfectly matched with appetizers and varieties of cheese Serving: appropriate temperature ranging between 10 and 12 degrees Celsius Alcohol: 11.5 degrees Acidity: 5.4 gr / l

ILIOGENNITOS
Dry White Wine

Varieties: roditis & sauvignon blanc Year of planting vineyards: 1994 Planted out in all our vineyards organically from the earth taking these fruits can give without affecting the environment Winemaking: good selection of ripe grapes from vines that growth - rapid transport of the grapes in the winery apovostrychosi partial pressing of grapes - extraction of aromatic substances in grapes at low temperature for a period of about eight hours - only to gain prorogou - Vaccination of grape with special yeast - fermentation of must at 14 to 16 degrees - transport and storage of wine in stainless steel tanks aging of wine until bottling Bottling: a limited number of bottles which support the uniqueness of each year Aromatic composition: aromas of ripe autumn fruit with notes of vanilla Perfect match: the acidity of the delicious and unique background looking especially shellfish and lean white meats with complex combinations of sauces Serving: appropriate temperature ranging between 10 and 12 degrees Celsius Alcohol: 12 points Acidity: 5.4 gr / l

ILIOGENNITOS
Dry Red Wine

Varieties: merlot & syrah Year of planting vineyards: 1998 Planted out in all our vineyards organically from the earth by taking these fruits can give no negative environmental impact. Winemaking: good selection of ripe grapes from vines that growth rapid transport of the grapes in the winery - apovostrychosi partial crushing of the grapes - the transfer of stafylopoltou in stainless wine producer - extraction of aromatic and pigments of grapes at controlled temperature for an average period of eight to twelve days - Vaccination of grape with specific yeasts - start the fermentation of grape temperature 15 degrees - to complete the fermentation of grape temperature 22 degrees - stay the finished wine more tanks for about two months - the sediment in wine - mature and aging Wine in the tank for a period of about 12 months - bottle of wine and continue aging in the bottle at least 3 months until the start of the year. Bottling: a limited number of bottles that support uniqueness of each year. Aromatic composition: distinctive aroma of spices with an intense vanilla oak Features: wine with purple Perfect Pairing: Red meats and spicy sauces that accompany them fit and strong flavor of cooked meat is balanced by the wine and simultaneously released in delicious background. Serving: appropriate temperature of 16 degrees Celsius Alcohol: 12.5 degrees Acidity: 4.3 gr / l

ZOIFOROS
Dry Red Wine

Varieties: merlot & cabernet sauvignon Year of planting vineyards: 1996 Planted out in all our vineyards organically from the earth taking these fruits can give no negative environmental impact. Winemaking: good selection of ripe grapes from vines that growth - rapid transport of the grapes in the winery - apovostrychosi partial crushing of the grapes - the transfer of stafylopoltou in stainless wine producer extraction of flavoring and colorings of grapes at controlled temperature for an average period of eight to twelve days - Vaccination of musts with special yeast - start the fermentation of must at 15 degrees - to complete the fermentation of must at 22 degrees - stay the finished wine more tanks for about two months - in wine sediment, transport and storage whenever new French oak barrels - maturing and aging of wine in the barrels for a period of about 12 months - bottle of wine and continue aging in the bottle for at least 3 months until the start of the year. Bottling: a limited number of bottles which support the uniqueness of each year. Aromatic composition: distinctive aroma of spices with an intense vanilla oak Features: wine with purple Perfect match: red meats and spicy sauces that accompany them fit and strong flavor of cooked meat is balanced by the wine and simultaneously released a delicious background. Serving: appropriate temperature of 16 degrees Celsius Alcohol: 13.5 degrees Acidity: 4.6 gr / l

ZOIFOROS
Variety: sauvignon blanc 100% Year of planting vineyards: 1991 Planted out in all our vineyards organically from the earth taking these fruits can give without affecting the environment Winemaking: good selection of ripe grapes from vines that growth rapid transport of the grapes in the winery - apovostrychosi partial pressing of grapes - extraction of aromatic substances in grapes at low temperature for a period of about eight hours - only to gain prorogou - Vaccination of grape with special yeast - fermentation of must at 14 to 16 degrees - transport and storage of wine in stainless steel tanks - aging of wine until bottling Bottling: a limited number of bottles which support the uniqueness of each year Aromatic composition: aromas of ripe autumn fruit with notes of vanilla Perfect match: the acidity of the delicious and unique background looking especially shellfish and lean white meats with complex combinations of sauces Serving: appropriate temperature ranging between 10 and 12 degrees Celsius Alcohol: 13 points Acidity: 5.9 gr / l

Sauvignon Blanc Dry White Wine

FLOGOINOS
Syrah

Aged Dry Red Wine

Variety: syrah 100% Year of planting vineyards: 1995 Planted out in all our vineyards organically from the earth taking these fruits can give no negative environmental impact. Winemaking: good selection of ripe grapes from vines that growth - rapid transport of the grapes in the winery - apovostrychosi partial crushing of the grapes - the transfer of stafylopoltou in stainless wine producer extraction of flavoring and colorings of grapes at controlled temperature for an average period of ten to fifteen days - Vaccination of musts with special yeast - to launch the completion of the fermentation of grape fermentation in stainless steel tanks - ready to stay longer in the wine vats for about two months - in wine sediment, transport and storage each time a new French oak barrels - maturing and aging of wine in the barrels for a period of about 20 months - bottle of wine and continue aging in the bottle for at least 4 months until the start of trading Bottling: a limited number of bottles which support the uniqueness of each year. Aromatic composition: intense aromas of red berries in a highly tannic environment. Features: wine with deep ruby red color indicating the aging. Perfect match: red meat, complex sauces that accompany them fit and strong flavor of cooked meat is balanced by the wine and simultaneously released a delicious background Serving: appropriate temperature of 18 degrees. Alcohol: 13.5 degrees Acidity: 4.8 gr / l

FLOGOINOS Malagouzia Dry White Wine

Variety: Malagouzia Year of planting vineyards: 1988 Planted out in all our vineyards organically from the earth taking these fruits can give no negative environmental impact. Winemaking: good selection of ripe grapes from vines that growth - rapid transport of the grapes in the winery - apovostrychosi partial pressing of grapes extraction of aromatic substances in grapes at low temperature for a period of approximately four hours - a gain of only prorogou - Vaccination of grape with special yeast - fermentation of grape each time a new French oak barrels - stay ready now wine in oak barrels for about four months - Bottling Characteristics of production each year used new oak barrels that have previously suffered from the manufacturer burning medium oak wood burning. The barrel thus grabs a fire inside. From this burning burning surface internal layers of wood at a depth of 3-4 mm and also heat the entire timber of the drum so that the opening up of resources from the removal of moisture penetration and more wine inside the timber. Bottling: a limited number of bottles which support the uniqueness of each year Aromatic composition: aromas of fruit in winter as orange and apple Perfect match: the acidity of the delicious and unique background of oak host looking particularly shellfish, grilled fish and lean white meat Serving: appropriate temperature ranging between 10 and 12 degrees Celsius. A classic stemmed glass will make a lovely golden color and will also protect the delicate aromas Alcohol: 13 points Acidity: 5.8 gr / l

CERTIFICATIONS
The control and certification of products carries the "Normal Ltd." password EL O2 BIO. The winery meets standards and specifications for quality IFS (International Food Standard).

3nd International Wine Fair

Mesimvria Winery CO. will participate in the OENOS exhibition which is going to take place during the International Food and Drink Exhibition () 2011 from 11 to 14 March in Thessaloniki, Greece.

We will be glad to see you at our Stand 44 at Kiosk 14 so as to taste the wines of our vineyard.

ALEXANDROS A. LEONTIADIS PROJECT MANAGER

Mob.: 0030 6972 015 353

E-mail: leontiadisalexandros@gmail.com