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Mavro 2016 - T-Oinos Winery
T-Oinos Winery

MAVRO 2016 - T-OINOS WINERY

  Greece / Tinos
€47.80
40.80
€40.80

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This is The Red Unicorn of Fine Greek Wines!

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Why do we love it?

Mavro derives from Mavrotragano and its deep, opaque almost black color. Mavro of T-Oinos Winery is a premium Mavrotragano that sets the bar very high even for its siblings from Santorini.

The winery was founded in 2002 in Falatado, Tinos. Assyrtiko, Malagouzia, Mavrotragano and Avgoustiatis were planted for the first time on the island. The first vintage was in 2008 and since then, everything indicated the brilliant course to follow. Mavrotragano comes from the two iconic terroirs of Clos Stegasta and Agios Dimitrios. It ferments in oak tanks, followed by malolactic and maturation in 500-liter oak barrels for about 2 years. The result easily ranks it among the 10 best Greek red wines out there.

Will you miss it?

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

Intense and exuberant color and aromas. Violet, vanilla, pepper, cocoa, sour cherry, cherry, blueberry and oak pierce your nose. Its texture is unique and impressive like an expensive piece of velvet.

Rich, full body and generous doses of ripe tannins fill up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 15%
Origin Tinos
Variety Mavrotragano
Aromas Violet, vanilla, pepper, cocoa, sour cherry, cherry, blueberry, cedar.
Bottle Size 750ml
Barrique 24 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No

MAVRO 2016 - T-OINOS WINERY

PAIR IT

with rib eye steak, beef bourguignon or wild boar ragu with pappardelle pasta.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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