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Vaptistis Μαυροτράγανο 2021 - Vaptistis Winery
John Moraitis


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

One of the most beautiful Mavrotraganos on the market!


Why do we love it?

Mavrotragano Vaptistis is admittedly one of the most beautiful Mavrotraganos on the market, even though it does not originate from Santorini. The island of Tinos has entered the game dynamically and every wine we taste impresses us more and more. This is exactly what happened with the Mavrotragano Vaptistis.

Giannis Moraitis has been experimenting for years trying to make his own wine, on his favorite island. He studied the vineyards and the varieties that suit them best, ending up with the classic Cycladic varieties such as Assyrtiko initially and later Mavrotragano. If Assyrtiko is the king of the white varieties of Cyclades then Mavrotragano is the diamond of the reds. Mavrotragano is elegant but at the same time robust, with dense fruit and a strong element of minerality. The use of the barrel is as much as needed to emphasize the complexity of the wine. Specifically, the wine is aged for 10 months in French oak barrels and then it is bottled unfiltered.

Mavrotragano Vaptistis is wonderful now but if you have patience, it has a long way to go.









Tastes Like

Mavrotragano Vaptistis has medium purple color and impressive aromas of sour cherry, red berry, cherry, strawberry jam, iodine, vanilla, green pepper and wet stone.

In the mouth it has medium (+) body, crisp acidity and moderate tannins. The fresh red fruits are mixed with notes of dried herbs, spices and lavender in an impressive set.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 14%
Origin Tinos
Variety Mavrotragano
Aromas Sour cherry, red berry, cherry, strawberry jam, iodine, vanilla, green pepper, wet stone
Bottle Size 750ml
Barrique 10 months
Serving temperature 18ºC
Aging 8 years
Closure Cork
Organic No



Perfect pairing with striploin with herb butter, beef bourguignon, ossobuco

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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