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Aiora Assyrtiko Contact Amphora 2021 - Moschopolis Winery
Moschopolis Winery

AIORA ASSYRTIKO CONTACT AMPHORA 2021 - MOSCHOPOLIS WINERY

  Greece / Thessaloniki
€20.90
€18.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

A new, orange aiora!

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Why do we love it?

Yes, you know and already love the Aioras of Moschopolis Winery, but Germanis family decided to make it even more difficult for us to choose our favorite since Aiora Assyrtiko Contact Amphora Moschopolis Winery also enters the competition! Yes, it is what you imagine. Read below for more!

From its first appearance, Moschopolis winery became one of our favorites and something tells us that it has become yours too. With the many years of experience of Dr. George Germanis and the enthusiasm of the next generation, Theodore, Alice and Dimitris created again a special orange wine, made with mild natural vinification. What do these mean? Assyrtiko ferments and matures for 6 months, skin contact, in amphoras. It is then bottled unfiltered and without the addition of sulfites. The result is exuberant, with an impressive structure.

Aiora Assyrtiko Contact Amphora Moschopolis Winery will become your favorite orange wine.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Aiora Assyrtiko Contact Amphora Moschopolis Winery has medium orange color and bold aromas of quince, lotus, orange, bitter orange, apple and clay. The earthy dimension continues in the mouth, accompanied by citrus fruits and dried nuts.

It has a moderate body, moderate (+) acidity and mild tannins.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 12,5%
Origin Thessaloniki
Variety Assyrtiko
Aromas Quince, lotus, orange, bitter orange, apple, clay
Bottle Size 750 ml
Barrique -
Serving temperature 10ºC
Aging 3 years
Closure Cork
Organic No

AIORA ASSYRTIKO CONTACT AMPHORA 2021 - MOSCHOPOLIS WINERY

PAIR IT

Perfect pairing with bean salad with orange and herring, penne with walnut pesto, chicken satay

The Salad of Kalymnos - Mirmizeli

  • 2 tomatoes
  • 1 medium-sized cucumber
  • 1 medium sized eggplant
  • 1 barley rusk
  • 5-6 olives
  • 3-4 salt sardines or mackerel
  • 100 gr. Kopanisti cheese or equivalent cheese
  • Olive oil
  • Throumbi or oregano

Begin by cutting the eggplant into thick slices. Brush with some olive oil and bake in a medium heated oven until soft.

Remove the peel from the tomatoes.

Dampen the rust, lightly, and break it into chunks. In a bowl, cut tomatoes, aubergines and cucumber into even pieces.

Add olive oil, throumbi, kopanisti, according to your preference, and mix well.

Cut the fillets of the fish to 2-3 pieces, and add them to the salad. Serve the salad by garnishing with olives, a spoonful of kopanisti, and sprinkle with extra olive oil.

 

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