Aióra, which means hammock in Greek, was the ancient Greek festivity dedicated to God Dionysus and to celebrating the revelation of the annual wine. It was part of the three-day festival of the Anthesteria, where in a ceremonial way, on the first day, the villagers would open the pithoi (clay jars) containing the wine of the year and the first tastings would take place. On the second day the amphoras were filled and the aióra festivities would start, where, amidst wine pouring and rich dinners, young ladies would sing on swings and hammocks, hanging on tree branches.

The red wine aióra is of a blend of three grape varieties. Those are the two famous Greek varieties, Mavrotragano of the Aegean islands (35%), and Xinomavro of Northern Greece (40%). The third variety is Syrah (25%), the famous international variety. The wine ages for more than four months in special clay amphoras from Crete, to allow the wine to mature in the traditional way, without ever having the intervention of the wood of the barriques. Wild yeasts, unfiltered and with minimal or no addition of sulfites. It is an extra fruity wine with a very balanced taste that can also be served cool in the summer.

It is highly aromatic, with aromas of sour cherry, cherry jam, berry, plum and butter, while in the background one can sense smoked paprika and fresh-wet soil from the clay jar. The mouth is moderate in volume, with balanced acidity and silky tannins. In the mouth it is juicy with cherry, raspberry, sour cherry, butter candy, pink pepper and vanilla filling the palate, while there are notes of fresh-wet soil and ripe blackcurrant.

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Collection: Aiora

Aióra Red Amphora

Aióra, which means hammock in Greek, was the ancient Greek festivity dedicated to God Dionysus and to celebrating the revelation of the annual wine. It was part of the three-day festival of the Anthesteria, where in a ceremonial way, on the first day, the villagers would open the pithoi (clay jars) containing the wine of the year and the first tastings would take place. On the second day the amphoras were filled and the aióra festivities would start, where, amidst wine pouring and rich dinners, young ladies would sing on swings and hammocks, hanging on tree branches.

The red wine aióra is of a blend of three grape varieties. Those are the two famous Greek varieties, Mavrotragano of the Aegean islands (35%), and Xinomavro of Northern Greece (40%). The third variety is Syrah (25%), the famous international variety. The wine ages for more than four months in special clay amphoras from Crete, to allow the wine to mature in the traditional way, without ever having the intervention of the wood of the barriques. Wild yeasts, unfiltered and with minimal or no addition of sulfites. It is an extra fruity wine with a very balanced taste that can also be served cool in the summer.

It is highly aromatic, with aromas of sour cherry, cherry jam, berry, plum and butter, while in the background one can sense smoked paprika and fresh-wet soil from the clay jar. The mouth is moderate in volume, with balanced acidity and silky tannins. In the mouth it is juicy with cherry, raspberry, sour cherry, butter candy, pink pepper and vanilla filling the palate, while there are notes of fresh-wet soil and ripe blackcurrant.

Aióra White Amphora

Aióra, which means hammock in Greek, was the ancient Greek festivity dedicated to God Dionysus and to celebrating the revelation of the annual wine. It was part of the three-day festival of the Anthesteria, where in a ceremonial way, on the first day, the villagers would open the pithoi (clay jars) containing the wine of the year and the first tastings would take place. On the second day the amphoras were filled and the aióra festivities would start, where, amidst wine pouring and rich dinners, young ladies would sing on swings and hammocks, hanging on tree branches.

The white wine Aióra is a blend of three grape varieties. Those are the two famous Greek varieties, Assyrtiko of Santorini and the Aegean islands (40%), and Xinomavro of Northern Greece (20%). The third is Malagousia (40%), which is a highly aromatic Greek variety. In this wine we have followed the Sur Lie vinification method, where the wine stays for about 4 months along with fine lees. The wine ferments with natural native yeast from the vine, partly in traditional Cretan amphoras (the Malagousia). It is bottled unfiltered and with low addition of sulfites.

It is full of fresh aromas of pear, peach, lemon, lime, white citrus flowers, and green almond. The mouth has a moderate body, refreshing acidity and explosive aromatic intensity of peach, lemon, pear, citrus, lime and grapefruit.