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Aiora Mavrotragano Amphora 2022 - Moschopolis Winery
Moschopolis Winery


  Greece / Thessaloniki
ADD TO CART At your doorstep in 1 - 3 days

The refined side of Mavrotraganos!


Why do we love it?

We no longer need to introduce you to the Moschopolis winery and more specifically to its amazing Aioras, which from what we understand you loved them as much as we did. After the vinification of the giant varieties in amphorae, how could Mavrotragano escape? Full-bodied, juicy fruit and strongly herbal character, made Mavrotragano release its most refined Mediterranean side!

The hardy Cycladic variety Mavrotragano has proven that it can move and settle in other lands, beyond its homeland and give excellent results there too, always surrounded by the typical Cycladic magic. For Aiora Mavrotragano Amphorea, the grapes are harvested manually from organic vines at an altitude of 500 meters, in the village of Monopigado in Thessaloniki.
Natural yeasts naturally turn the must into wine for about 2 months in clay amphorae, while the grapes are pressed traditionally with the manual winch. After fermentation is complete, the jars are sealed and remain closed for 12 months, until they are bottled without sulfite and without filtration. All the above ritual takes place in a cave terrace, which is right next to a small river that runs through the village and this protects them from the heat and keeps the temperature constant!

The result is definitely not what you expect. If you remember Mavrotragano wine as an aggressive one, with rough tannins and a rich body, here keep only the rich body and embellish it with strong botanical aromas and round beautiful fruit aromas and you will get an idea of what it is about. Then you can just taste it!









Tastes Like

In the glass, is deep ruby. Sweet aromas of blackberry, sour cherry jam, prune, violet, rosemary, sage, and thyme create a complex character, while the use of amphora is betrayed by the scent of wet earth.

In the mouth, it is rich with depth and very balanced acidity. It has plenty of tannins but is beautifully crafted, while the juicy fruit creates a very enjoyable character. Ripe gooseberry, cranberry, sour cherry, dried blackberries, soft pepper notes, and a very subtle leather feel, make it extra complex and rounded.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 14%
Origin Thessaloniki
Variety Mavrotragano
Aromas Black Berry, sour cherry jam, prune, violet, rosemary, sage, thyme, wet floor
Bottle Size 750 ml
Barrique -
Serving temperature 18ºC
Aging 3 years
Closure Cork
Organic No



Pair it with veal bourguignon, ossobuco and lamb in the oven with rosemary.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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