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Aiora Xinomavro Amphora 2022 - Moschopolis Winery
Moschopolis Winery


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

Xinomavro, to another dimension!


Why do we love it?

We have enjoyed the Aiora wines of Moschopolis Winery so many times and tried to find out which one is the best for each of us. But the Geramanis brothers did their miracle again and we will never rest. It's Xinomavros' turn. And to give you a little idea of what we have here, the Aiora Amphoreas Xinomavro is the wine that sip by sip, will lift you with the freshness of the red fruits, but the use of the amphora will bring you back to earth again, to remind you that Xinomavro will never let you down!

Dr. Giorgos Germanis, has left his mark on Greek viticulture and together with his team, consisting of his son-in-law Dimitris and his children Alikis and Thodoris, create wines with a unique style, original blends, and unrivaled quality and concentration. In this wine, they set out to highlight the single varietal potential of Xinomavro and emphasize the perfect ripeness that can reach at an altitude of 500 meters in Monopigado, Thessaloniki. But they did it with the most natural and traditional way of winemaking. Read below to get excited too!

After the biologically grown grapes are harvested, they are put into clay amphorae, which have been made by Greek artisans using centuries-old traditional techniques. Fermentation takes place spontaneously with natural yeasts for about 2 months and the grapes are also manually pressed with a traditional wine press called ‘’strofilia’’. But the amazing thing they do here is that the amphoras are placed in an underground 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! After fermentation, the amphoras are tightly closed and remain there for 12 months, until they are finally bottled without sulfites and filtration.

And tell me now, you are a lover of Xinomavros and natural winemaking. Can you resist all of the above? This Xinomavro shines!









Tastes Like

In the glass it is deep ruby with grenache highlights and intense aromas of strawberry, cherry, raspberry, black tea, olive, tomato paste, clay, fresh earth framed by subtle notes of herbs.

In the mouth it has a medium body, crisp acidity and silky tannins. Dense red raspberry, red cherry, with earthy and soft herbal notes in a framework of dried herbs and pink pepper.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13.5%
Origin Thessaloniki
Variety Xinomavro
Aromas Strawberry, cherry, raspberry, black tea, olive, tomato paste, clay, fresh soil, herbs
Bottle Size 750 ml
Barrique -
Serving temperature 16ºC
Aging 3 years
Closure Cork
Organic No



Pair it with dishes with red sauces and beef, a variety of sausages, and kebabs.

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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