T-Oinos Avgoustiatis & Mavrotragano

RED WINE

Vintage 2011

WINETASTING NOTES

Ruby, red color. Red berries nose, with toasted notes. Elegant and round tannins. Spicy and rich aftertaste, with a good ageing potential.

65% AVGOUSTIATIS
35% Mavrotragano
YIELD
35 hl/ha
ALCOHOL
13.5%

LOCATION

Rasonas
37.586992, 25.196623

Tiniaki Ampelones - T-Oinos Avgoustiatis & Mavrotragano 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 with temperature not exceeding 30 degrees Celsius during the day and low temperatures during the night. Nice and warm weather during picking.

 

VARIETY

65% Avgoustiatis, 35% Mavrotragano

SOIL

Sandy loam with granite bedrock, organically grown grapes

ALTITUDE

400 m. (Avgoustiatis), 450 m. (Mavrotragano)
PLANTATION DENSITY 11,500 vines/ha, 10,000-11,000 vines/ha
ORIENTATION East-west, North-south
YIELD 35 hl/ha
HARVEST DATES 25-29/09/2011
ALCOHOL 13,5%

 

Tiniaki Ampelones - T-Oinos Avgoustiatis & Mavrotragano Winemaking 2011
WINEMAKING 2011
Rasonas area

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

Wild yeasts were used for fermentation. During fermentation, the must is punched down daily in order to gain color and tannins. The temperature was controlled. Malolactic fermentation was completed in barrels. The wine matured for one year in French oak barrels.

T-OINOS AVGOUSTIATIS & MAVROTRAGANO

Scorpion fish giouvetsi with kakavia sauce.

INGREDIENTS

·  Scorpion fish fillet (about 1 kilo)
·  1 carrot
·  1 onion
·  2 tomatoes
·  1 clove of garlic
·  1 bay leaf
·  1 small spicy pepper
·  Celery
·  Tomato paste
·  150 gr. orzo
·  Fresh Tinos butter


INSTRUCTIONS

Place the vegetables in a heated pan with olive oil and when they will be sauted pour some wine (of the same brand you’ll use for dinner). Then add some water and place the head and the bones of the fish in the pan. 


As soon as they are boiled, remove the fish bones and head. Then remove the vegetables, grind them and place again into the broth.
Strain with a fine strainer and add tomato paste, salt and pepper.
Put the orzo in a pot with the broth (keep some because you will need it later) and place it in the oven at 180 degrees until orzo absorbs all liquid and becomes tender.

In a very well heated nonstick skillet, pour the olive oil and saute the scorpion fish on the part of the rind. Then pour the broth you have kept, adding some butter.
Serve the orzo putting the scorpion fish on the top and drizzling with the sauce (the broth and butter).

 

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

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