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.
ANALYTICAL DATA
AWARDS
Organic regenerative farming. Dry cultivated vineyard with limited production on a hilly area overlooking the mythical mountain of Olympus. Red soil with a high concentration in stones, suitable for red varieties cultivation. Ideal orientation, which combined with the location, the composition of the soil and the dry cultivation, ensures its healthy development, meaning the least possible cultivation interventions are needed. There are years when production develops completely naturally, as there is no need for any intervention at all.
The low annual yield, with an average of 50hl per hectare, guarantees the intense fruity taste of the wine.
Finally, most of the work is done manually, while a flock of sheep often visits the vineyard for grazing and natural fertilization.
FOOD PAIRING
Meat dishes: It accompanies excellent meat dishes, both stewed and grilled. Perfect for barbecue, burgers stuffed with aromatics, even meat pies
