Nemo's Great Adventure: RED DONKEY BREWERY & CANAVA ROUSSOS WINERY: SANTORINI

Santorini Brewing Company - Beer Tasting:

Sunflowers - Wine Tasting Santorini:

Canava Roussos 1836 Old Winery:

Santorini Brewing Company:

Yellow Donkey:

Yellow Donkey relies on a mixture of hops including Aurora and Styrian Golding from Slovenia, Cascade from Oregon, and exotic Motueka from New Zealand, which produces a refreshing citrus taste, as well as contributing natural antioxidants and antibacterial elements. Slightly bitter tones refine and invigorate the overall flavor, creating the perfect accompaniment for a meal by the sea, relaxing at the beach or hanging out at a favorite watering hole.

Alcohol: 5.0-5.2% vol.
IBU: 19

Red Donkey:

Red Donkey, formulated with a combination of malts specifically chosen to produce its chestnut hue, utilizes a different collection of hops - including Aurora and Styrian Golding from Slovenia, Citra from Oregon, and Nelson Sauvin from New Zealand. Awakened by an alternative type of Belgian-style yeast, the result is fruity, full-bodied and richly colored. A champagne style bottle completes this elegant offering which will enhance any fine dining experience.

Alcohol: 5.5-5.7% vol.
IBU: 26

Crazy Donkey: (Produced in very limited quantities)

The Crazy Donkey label signifies the first and only IPA (India Pale Ale) produced in Greece. Received with enthusiasm by beer aficionados near and far, the Crazy may even travel to Australia! Large quantities of Cascade and Nelson Sauvin hops yield a plethora of aromatic bitterness - marrying an arguably tropical start to a dry finish, for a distinctly different drinking adventure.

Alcohol: 5.8-6.0% vol.
IBU: 50

Canava Roussos 1836 Old Winery:

Canava Roussos, the oldest on Santorini, was founded in 1836 to produce high quality wines uniquely expressing the characters of the numerous varieties of Thiran grapes. Decades of experience have passed from generation to generation so that, with consistency, continuity and absolute respect, expression is given to the island's art of wine-making. Today, Canava Roussos, faithfully adhering to the island's traditions, values modern technology and aims at creating wines with individual tastes and bouquets, selecting fruit of the highest quality from the island's select varieties: Asyrtiko, Athiri, Aidani, Mandilaria, Mavrathiro.

The Island's Varieties:

Born of the volcano, Santorini, at once particular in hospitality, yet still inspiring, has for centuries been a unique eco-system, with numerous select varieties of grape. The varieties grown are mostly the whites: Asyrtiko, Athiri and Aidani. Mavrathiro, Mavrotragano and Mandilaria are the black varieties cultivated. From among the island's most renowned wines come the traditional Nykteri, an aged, dry white, and Vinsanto, a sweet wine from sun-dried grapes.

Climate:

Without underground springs and little rainfall, the island of Santorini is one of the most arid in the Aegean . A Mediterranean climate with intense sunshine, temperatures remain relatively high even through the winter. During the prolonged dry summers, the plants' need for water is eased when the meltemi blows and mists of vaporised sea rise from the caldera and cover the island

Cultivation methods:

The geology of Santorini is rich and diverse. Chalky layers, lava, schist, silica, iron and copper are some of the earth's components on Thira; not entirely black, but white and yellow as well. The 'aspa', or sandy volcanic surface, is fertile soil for many crops, but is especially preferred by the wine-grower. The low growing profile of the vines with essentially no trunk was adopted to better endure the high summer temperatures and prolonged aridity, with only the mists to bring moist relief. For the same reason, a Santorini vineyard is sparsely-planted and laid out in terraces to increase arable surface and hold any water from the meagre rainfall. Meanwhile, the protective wicker baskets, abelies , let the plants enjoy the benefits brought by the meltemi against the rising heat, without new fruit or the delicate skin of ripening grapes being damaged by fine sand driven by the fierce seasonal winds. This grape-growing technique, adapted to the peculiarities of Santorini's ecosystem, with cultivation practices responding to biological principles, has, for years, guaranteed long-yielding vines and good yearly harvests.

Collection Of Wines:

http://www.canavaroussos.gr/uk/collection.html#

Tasting Away On This Summer Day,

Nicole & Anthony