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Aiora Red

Aiόra (hammock) was the ancient Greek feast dedicated to God Dionysus and the celebration of unveiling the annual wine. It was part of the three-day feast of the Anthysteria, where in a ritual way, on the first day the villagers would open the πίθοι (clay jars) that contained the wine of the year and the first tastings were performed. On the second day, they would fill the amphorae and the Aiόra festivities would start, where, amid wine-tasting and rich dinners, young ladies were singing and swinging on hammocks, which were fastened to tree branches. The third day was dedicated to the dead, which testifies their deep understanding of the mortal human nature.
We honor this ancient tradition in the red Aiόra wine by blending two famous Greek grape varieties, Mavrotragano and Xinomavro with the world famous Syrah variety. The grapes are subjected to spontaneous fermentation, using the grapes’ wild yeasts. Large clay jars from Crete are used for maturing the wine for about three to four months. The wine is bottled unfiltered and with very low addition of sulfites.

PAIRS WELL WITH:

Asian & Spicy
Meat & Poultry
Tuna

SERVED AT:

63 °F

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    DETAILS

    COUNTRY

    Greece

    REGION

    Thessaloniki

    LOCATION

    Monopigado

    ALTIDUTE

    1600 ft

    WINE TYPE

    Red

    STYLE

    Dry

    ALC BY VOL

    13 %

    VARIETIES

    Mavrotragano 30%
    Xinomavro 30%
    Syrah 40%

    APPELATION

    Thessaloniki

    VINIFICATION

    Skin contact at low temperature, Alcoholic fermentation at 68 °F with indigenous yeasts. Matured in traditional clay jars for 4 months. Bottled unfiltered.

    Thessaloniki

    Monopigado

    Our vineyards in Monopigado village are located on the slopes of a hilly area of about 1000 – 1600 ft altitude, near the Aegean coastline, overlooking the Aegean Sea and the mythical Mount Olympus. The area is blessed with the cooling wind from the mountain area surrounding it from the north and it also enjoys the summer breeze from the sea.  The soil is mainly clay and gravel with very high concentration of stones. Its structure, combined with the dry cultivation of the vines, enables the penetration of the roots deep into the sub-soil. The average yield is no more than 3 tons per acre.

    GRAPE VARIETIES OF THIS WINE:

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