MAVRO

RED WINE

Vintage 2011

WINE TASTING NOTES 

Spectacular nose of violet, reglisse and pepper. Melting tannins on the mouth, well balanced with a long lasting salty finish. Great ageing potential. 

70% MAVROTRAGANO
30% Avgoustiatis
YIELD
35 hl/ha
ALCOHOL
14%

LOCATION

Agios Dimitrios & Stegasta
37.579689, 25.195743

Tiniaki Ampelones - MAVRO terroir OPEN IN GOOGLE MAPS

YEAR 2011

Cold and rainy winter with three days of snow.

Bud break came under normal spring weather conditions. Sunny and hot days during flowering and luckily lots of rain came after flowering, followed by a few days of extremely hot weather. Veraison was completed under hot and windy weather. 30° Celsius during the day and low temperature during the night. Nice and warm weather during picking.

 

VARIETY

70% Mavrotragano, 30% Avgoustiatis

SOIL

Sandy loam with granite bedrock, organically grown grapes

ALTITUDE

450 m. (Mavrotragano), 400 m. (Avgoustiatis)
PLANTATION DENSITY 10,000-11,000 vines/ha, 11,500 vines/ha
ORIENTATION North-south, East-west
YIELD    35 hl/ha
HARVEST DATES    20-29/09/2011
ALCOHOL 14%

 

Tiniaki Ampelones - MAVRO Winemaking 2011
WINEMAKING 2011
Aghios Dimitrios & Stegasta areas

Separate and successive picking of the grapes, partly destemmed and gently put in 3,5 tones open wooden vats.

Fermentation with wild yeasts. During fermentation the must was punched down daily in order to gain color and tannins. The temperature was controlled. Malolactic fermentation was completed in barrels. The wine matured for almost two years in French oak barrels.

MAVRO

Goat in the oven and fork mashed potatoes with fresh butter and aromatic herbs.

INGREDIENTS

·  1 goat leg
·  2 cloves of garlic
·  2 onions
·  Chicken broth
·  Mustard (Dijon)
·  6-7 potatoes baked in the oven with the skin. and peeled when they are ready
·  Fresh chopped herbs : oregano, thyme, marjoram
·  A chopped chives bunch
·  Fresh Tinos butter


INSTRUCTIONS

Put the goat in a very well covered pot with salt, pepper, garlic, onion and the chicken broth. Cook at 140 degrees for 4 hours.
When ready, take out the goat and blend the sauce along with the vegetables and mustard. Strain the sauce with a fine strainer. 


Mash the potatoes (they must be still warm) with a fork and add butter, chives and aromatic herbs.
Serve the goat with the sauce and garnish with the mashed potatoes.

 

Adonis Psaltis
Restaurant: Itan ena mikro Karavi
www.mikrokaravi.gr

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