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!
