MAVROSÉ

ROSÉ WINE

Vintage 2015

WINETASTING NOTES

Pale pink hue with violet reflections. The nose is floral with delicate strawberry- cherry smell. Racy acidity on the first sip, followed by rich mouthfeel and a long lasting minerality. A fine and refreshing wine.

50% MAVROTRAGANO
50% Avgoustiatis
YIELD
35 hl/ha
ALCOHOL
12.5%

LOCATION

Aghios Dimitrios & Sparveri
37.579689, 25.195743

Tiniaki Ampelones - MAVROSÉ terroir OPEN IN GOOGLE MAPS

YEAR 2015

Smooth winter with frequent rains.

Snowy and cold on January. Bud break came in  mid-March. Flowering was set nicely on excellent spring  weather conditions. Summer rolled with mild temperatures until harvest. 12°C difference between day and night.

 

VARIETY

50% Mavrotragano, 50% Avgoustiatis

SOIL

Sandy soil with granite bedrock, organically grown grapes

ALTITUDE

400 m.
PLANTATION DENSITY 10,000 vines/ha
ORIENTATION North-south, East-west
YIELD 35 hl/ha
HARVEST DATES 01/09-05/09/11
ALCOHOL 12,5%
Tiniaki Ampelones - MAVROSÉ Winemaking 2015
WINEMAKING 2015
Aghios Dimitrios & Sparveri areas

Separate and successive handpicking of the grapes in 20 kg cages early in the morning.

Grapes directly pressed. Fermentation with indigenous yeasts. The wine matures ''sur lies ‘' for two months.

MAVROSÉ

Roasted squid with chickpeas, saffron and parsley sauce.

INGREDIENTS

·  180 gr. squid well prepared
·  80 gr. Tinos chickpeas soaked in water for 12 hours
·  2-3 gr. saffron
·  1⁄2 carrot chopped in pieces
·  Dry onion chopped
·  1 bay leaf
·  1⁄2 bunch of parsley
·  Garlic
·  Olive oil
·  Lemon juice
·  Mustard


INSTRUCTIONS

Boil the chickpeas with the onion, carrot and bay leaf. Shortly before they are ready, add the saffron.
Place in the blender the parsley with the mustard, garlic, olive oil, lemon, salt and pepper.
Grill the squid and place it in a plate garnished with the chickpeas and the parsley sauce.

 

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

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