Mavro 2023

From three areas of the zone (Agonas, Paliki, Eleios) and from old vineyards with an average age of 40 years. The vineyards are located at an altitude of 350m and on clayey-sandy soils. The old vines provide low yields per stremma and small, high-concentration grapes.
Its cultivation is dry-farmed, with a goblet-shaped formation, and is carried out manually using gentle methods.
The harvest is carried out manually, in small crates, in the early morning hours. The grapes are transported by our refrigerated truck to the winery as soon as we harvest them. Then they are weighed and placed into the fridge chamber until they are processed.

The process begins with a strict sorting of the fresh fruit to ensure that only healthy grapes are selected for our wine.
We carry out classic red winemaking in small stainless-steel tanks (1-2 tons) with extended skin maceration and frequent manual punching down of the skins into the must. The fresh wine matures for 6 months on its fine lees and for 12 months in French oak barrels. It is bottled unfiltered and without artificial additives for enhancement, in order to best preserve its character.

The MAVRO captures the typical and authentic dynamic character of the variety and the unique terroir of the wild Kefalonian nature. Dried fruits, spices, and wild herbs are combined with earthy and vegetal notes. The full body and rich tannins provide a generous character that evolves further with prolonged aging.