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AMPHORA

THE TERROIR

Amphora is the purest expression of the verticality of Samos. It is a wine that demands patience and rewards it with profound complexity. Born at the very top of the volcanic ravine, it captures the silence and the crystalline energy of the mountain.

Terroir: Schist and Quartz at the Summit

The vineyard is situated at a staggering altitude of 950 meters, perched at the peak of the volcanic ravine.

  • Soil: The subsoil is dominated by Schist and Quartz, providing a sharp, saline mineral backbone.

  • Climate: At this altitude, the extreme diurnal temperature shifts preserve an electric acidity and a crystalline aromatic profile that is unique to this specific plot.

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THE VINIFICATION

Our winemaking approach for Amphora is one of minimal intervention and

maximum patience:

  • Maceration: The grapes undergo 30 days of skin contact to capture the full essence of the terroir.

  • The Selection: We use only free-run juice, ensuring the most elegant and refined portion of the must is used for maturation.

  • Maturation: The wine matures in Amphorae for one full year. This allows for a gentle micro-oxygenation that polishes the structure without masking the fruit or the mineral imprint.

  • Bottling: It is bottled without haste, capturing the "maturation and coming of age" of our vision.

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Tech Specs

Variety | Muscat Blanc à Petits Grains (100 %)

Terroir Schist & Quartz at 950m (Ravine Peak)

Maceration30 Days on Skins (Free-run juice only)

Vessel | Fermented & Aged in Amphora

Farming | Zero-Zero: Nettle Tea & Zeolite treatments 

Harvest | Manual, late August

Profile | Deep, Saline, Crystalline, Complex | 

Alcohol: 14% vol    Acidity: 7.6 g/l    Residual Sugar <1.0 g/l

pH 3.15    Total SO2 <10 mg/l"

Vassilis Alexiou Chef and Winemaker into the Philia Winery
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Chef’s Pairing

Amphora demands dishes with deep internal intensity. The minerality of the schist and the structure of the 30-day maceration are complemented by ingredients that have undergone their own maturation.

 

Signature Pairing:

Fermented rice—gaining a quiet acidity after days of patience, served with sautéed mushrooms, fresh ginger, and miso.

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Why it works:

  • The Shared Acidic Core: The subtle acidity of the fermented rice meets the crystalline acidity of the 950-meter altitude, creating a seamless flow on the palate.

  • The Earth & The Clay: The mushrooms' and miso's umami echoes the amphora's earthy character, while the ginger adds a spark that highlights the schist's energy.

  • The Texture of Patience: The golden, crispy texture of the rice balances the full body of the free-run juice, offering an experience that speaks through simplicity and purity.

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