Nemea is not only the home of Agiorgitiko, this multi-dynamic variety that can produce the most diverse wine styles but is also the home of Milia Riza. Here, we cultivate most of the varieties that we use for our sparkling wines. Here, we are every day in contact with the vineyards. Here, the valleys, the mountains, the slopes, the sunrise behind our vineyards, the smells and aromas, inspire us and guide us towards the production of our wines; the wines that we have always dreamt of producing.
Located northeast of the Peloponnese and enclosed in between the Corinthian & Argolic Gulf, Nemea PDO Region can't be described as a homogenous one, as its almost 3000 hectares are located on a wide range of altitudes, which, starting from around 250m.a.s.l. and reaching up to around 900m.a.s.l., together with all the different soils, slopes and exposures create unique conditions for grape growing and winemaking.
With this in mind, Milia Riza explores an undiscovered facet of this region as Nemea has always been associated with the production of mainly red wines. Little is known about the suitability of this region and especially of the Agiorgitiko variety for the production of quality sparkling wines, but we are convinced that both the region and especially the variety can create truly stunning sparkling wines.
But Milia Riza is not only Nemea, and not only Agiorgitiko. At Milia Riza, we have a constant eye on Nemea's neighboring region: Mantineia.
Directly in the heart of Mantineia region, at 623m.a.s.l., we have found a great partner which provides us with really amazing biological grapes of Moschofilero, the queen of Mantineia.
Aromatic and pink-skinned, it is a variety that is gaining constantly more appreciators and can be considered as one of the superstars of Greek ampelography. High in acidity and late-ripening, Mantineia is undoubtedly its home and from here, we can obtain the most interesting aromatic profiles. Rose petals, jasmine, lemon & orange blossom and zest, and even some minerality are some of the many aromas and characteristics that truly describe this variety. And due to its high acidity, this is a great variety for the production of quality sparkling wines. Few sparkling wines have been produced from Moschofilero and the existing ones are already great examples of what this variety can express and we are more than proud to share ours with you.
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01 -
Xerocambos, Nemea.
37º47'41.53''N 22º39'58.34''E, 335m.a.s.l.
Embedded in between mythical mountains which form a sort of highway for the prevailing winds, essential for the grape's health, and located just outside the small town of Nemea, our Xerocambos vineyards are ideal for the production of quality sparkling wines and are a great home to cultivate our Agiorgitiko, Chardonnay and Pinot Noir.
The soil is a combination of 40% sand, 30% clay, and 30% silt, which together with a high percentage of soil skeleton and calcareous, create the perfect balance between water retention & drainage. Τhis is fundamental to achieving ripe grapes and allows the simultaneous maintenance of high acidity and low pH, which is also favoured by the unique conditions that exist in this very exact location. In fact, only here, where the surrounding mountains act as protectors and provide a natural shade to this particular plot, the daylight is less, making this location especially cooler during the hot summer.
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02 -
Poriá, Nemea.
37º49'47.28''N 22º38'51.41''E, 283m.a.s.l.
Located in the heart of the Nemea Wine Region, our Poriá vineyards are home to another plot of Agiorgitiko, which we use only in very specific years when the climatic conditions are optimal for the production of our quality sparkling wines. Here, the viticultural practices carried out during the year, such as canopy and irrigation management are key to achieving the qualitative parameters that we seek as Poriá is located in the warmest zone of the Nemea Region.
With 53% silt, 30% clay, 17% sand and a very high calcareous component, these soils are good to retain the small amount of water that is provided by natural rainfall and to help to keep the natural acidity of our Agiorgitiko.
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