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Mangata Mavroudi 2020 - Kontogiannis Winery
Kontogiannis Winery

MANGATA MAVROUDI 2020 - KONTOGIANNIS WINERY

  Greece / Korinthia
€18.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

The perfect expression of variety and terroir!

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Why do we love it?

Mangata Mavroudi Kontogiannis Winery is a fruity and velvety red wine that impresses with its minimalism, since it is a natural wine which lets the variety speak for itself!

The winery of Kontogiannis family was created by the need to return to nature and the pure way of life. Michalis Kontogiannis left behind the bustling Athens and journalism to deal with the estates left to him by his father, in Penteskoufi village of Corinth. From 1999 they had applied organic farming and then, in 2006 they started dealing with biodynamic. They cultivate mainly olive trees and vines that give either petimezi or fine wines. One of their wines is Mangata Mavroudi, with a label reminiscent of a work of art. Mavroudi of the Peloponnese is grape variety related with Agiorgitiko and has rich aromas of red fruits, mellow tannins and notes of sweet spices.

For Mangata Mavroudi Kontogiannis Winery, the careful vinification of mild interventions gives a wine with juicy fruit and crisp acidity that perfectly expresses the variety and the terroir.

Enjoy Mangata Mavroudi Kontogiannis Winery, slightly chilled and it will enchant you.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium purple color and intense aromas of sour cherry, cherry, blackberry, strawberry jam and plum. Notes of clove, leather and chocolate complete the special set.

In the mouth it has medium (+) body, crisp acidity and medium tannins. Bilberry, black cherry and plum are mixed with hints of cocoa, leather and tea.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Corinth, Peloponnese
Variety Mavroudi
Aromas sour cherry, cherry, blackberry, strawberry jam, plum, clove, leather, chocolate
Bottle Size 750ml
Barrique -
Serving temperature 14°C
Aging 2 years
Closure Cork
Organic No

MANGATA MAVROUDI 2020 - KONTOGIANNIS WINERY

PAIR IT

Pairs very well with pork skewers, chicken stew with tomato sauce, pasta amatriciana

Spaghetti with sun-dried tomatoes, pecorino and basil

500g wholegrain spaghetti 
150g of sun-dried tomatoes
150g of pecorino
20g black raisins
1 clove of garlic
6-7 basil leaves
6-7 cherry tomatoes
80ml olive oi

Boil plenty of water in a large saucepan, add generous doses of salt and cook the spaghetti for 6-8 minutes. Drain them and keep a cup of the pasta water.

Put the sun-dried tomatoes, raisins, garlic, basil leaves, half of the pecorino and olive oil in the blender.

In a large frying pan put the pesto you just prepared, add the pasta and half of the pasta water, mix well and if necessary add a little more pasta water.

Add some freshly ground pepper, the cherry tomatoes cut in two, 2-3 tablespoons of pecorino and remove from the heat.
Serve with basil leaves and pecorino.

Recipe Notes:
- If you use dried sun-dried tomatoes soak them in water or in the olive oil you will use
- In addition to raisins we can add 2 dried dates
- You can also add some fresh thyme

Eva Monochari

Food Blogger

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