Mouchtaro Papanikola

Mouchtaro single variety, from a unique vineyard site with clay-sandy soil (over 40% sand content).

Manual harvest, fermentation in open oak barrels with native yeasts and manual pigeage. Drainage for 20-25 days. Then, using a restored wine press, we separate the wine from the skins and let it rest for 12 months in 300 & 500 liter barrels.

It is served at 15-17 degrees, after decanting for at least an hour, in a glass that looks like a large tulip.

Pairs perfectly with pork and red meat.