Thessaloniki - North Greece
11 hectares - organic cultivation

A cuvée of Mavrotragano, Xinomavro and Syrah that ferment first in stainless steel tanks. Then about 40% goes into special clay amphorae from Crete and stays there for at least 2 months. The use of barrels is avoided because the goal is to produce a red wine without much intervention and "makeup".

A wine dominated by the fruity character and explosive aromas of the three grape varieties.

Enjoy 'Aiora' with our homemade seasonal chutney, some delicious Greek cheese (dependant on seasonality and availability) and carob breaksticks.

And a little history...

Aeora was the ancient Greek festival dedicated to the god Dionysus, celebrating the unveiling of the year's wine.  It was part of the three-day festival of Anthesteria, where on the first day the villagers ritually opened the gates with the wine of the year and the first tastings took place. On the second day the amphorae were filled and the festival of the hammock took place, where between wine tastings and rich meals young girls sang on swings attached to the branches.

The third day was dedicated to the dead, which testifies to a deep understanding of the earthly nature of man. In this series we honor this ancient tradition by carrying out the vinification with spontaneous wild yeasts, while the wine remains with the fine lees in large Crete Amphorae, where the wine matures for about three months. Finally, it is bottled unfiltered and with very little sulfites.