The island of the Aegean Sea where the art of viniculture and wine making developed for the first time during the ancient years.
Athiri, Moschato, Amoriano… Delicious varieties of the Rhodian soil fermented in the mild microclimate on the island’s highest Mountain Attaviros. Ideal for the production of wine of character and quality.
While the precious winery secrets, reaching far back to the years of the Rhodian Knights gently intermingle with the Mediterranean’s fervor and saltiness, Oinotheque Emery consigns values unchangeable over time. Since 1923, when Oinotheque Emery was created, the grape’s cultivation procedure, the must process and the vinification methods have evolved in many ways. The respect for quality, tradition and values have remained constant and have led the way to the third generation of the Triantafillou family, opening tasty pursuits and new horizons.
The EMERY Winery:
Emery, a family owned and operated company was established on Rhodes in 1923. The company is now run by the third generation of the Triantafillou family. The name Emery originates from Emeric D’Amboise of French origin who was the Great Magistrate of Rhodes from 1503-1512. This modern family winery is located in the village of Embona.
Over the years, the name Emery has become synonymous with the utmost respect for taste, tradition and quality wine making. Originally, Emery only produced alcohol. Later they began supplying other businesses with alcohol and by the end of the World War II began producing various fruit distillates. In 1966 Emery began producing wine.
Located at the heart of the vine region on the island, Emery is on hand to work closely with the farmers in advising and selecting vineyards producing the most suitable grapes. The region around the village of Embona is cooled by altitude and by winds funnelled from the west which produce very local microclimates. Throw the soil factor into the equation and the result is that particular vineyards in the region are superior to others in the quality of grape produced.
Two grape varieties are prominent here, the Athiri grape for the white wine and the Amorgianos for the red. Harvest time fasts around 3 weeks, from late August into September and the subsequent fermentation stage also lasts about 2 to 3 weeks. The white wine is ready in one year but the better quality red wine (Cava) is stored in oak casks for 6 months then bottled and stored for up to 3 years. Italian wine tasters are used to help maintain quality.
Athiri | P.D.O. Rhodes
Athiri is an ancient white grape variety of the Aegean Sea, which was used for centuries to produce exquisite white dry wines. Suits amazingly in conditions of arid and hot Aegean Sea islands and flourishes in a wide variety of soils. It offers dry whites, sweet and sparkling wines. On its own, it gives medium-to-high alcohol dry wines with fine, elegant aromas of citrus (lemon blossom) and other fruits (pineapple, peach, melon). They have soft, balanced flavor and low to moderate acidity, freshness and vitality. However, the top results are achieved at high-altitude vineyards wine, also P.D.O. Rhodes, or when combined with Assirtiko. The simple, light structure and mild flavor make Athiri wines suitable for a wide range of dishes, even those difficult to combine with wine. Greeks enjoy it as an aperitif, with traditional dishes of Greek cuisine during the hot summer.
Mandilaria | P.D.O. Rhodes
The red Mandilaria, or Amorgiano as the locals call it, is the second most important P.D.O. variety of the island after Athiri. It produces a wine with a deep dark color, aromas of overripe fruits, leather scents that is medium-bodied, with unruly, robust tannins. To harness the the rampant nature of Mandilaria takes hard work both in the vineyard and in the winery. However, after being bottled for a few years, it is probably the best way to find ourselves in front of a European wine, whose flavors transports us to the wonderful place of origin.
Muscat Trani | P.D.O. Rhodes
Muscat Trani is a clone of the Muscat brought by the Italians from the town of Puglia, near Bari, during the occupation of Dodecanese. The cultivation of the variety was preserved in Rhodes at selected vineyards in low fields. The liqueur wines with P.D.O. indication ‘Muscat of Rhodes’ can be naturally sweet (vin naturellement doux) or natural sweet (vin doux naturel – vin de liqueur) and are characterized by intense golden yellow color and seductive scents of bitter orange peel, lemon, and a hint of rose aromas. As a wine, it can be produced as a semi-dry aromatic white, rosé and aromatic type sparkling.