
Mandilaria Mavrotragano Santorini
- Red
- Mavrotragano (60%), Mandilaria (40%)
Vinification & Aging
Grapes are hand-picked, harvested ripe and then sorted and destemmed. The must is fermented 500L French oak barrels for 20 days. The two varieties are vinified separately then blended. Post fermentation the wine is racked and put back into barrel.
Wine ages in 250L, 300L and 500L French Oak for 18 months. 15% new and 85% used.
Ecosystems
The soil of Santorini is unique; the whole island is a super volcano and has been covered with volcanic material since the last eruption in 1620 B.C. These vines are classified as old vines, over 50 years in age. The wine producing lineage of the island makes it part of the global historic legacy of grape cultivation.
Tasting Notes
Medium purple, with violet hues. The nose is discrete with botanic, spicy, and floral hints. Light bodied, with high acidity and tannins typical of Mandilaria.