Voyatzi Xinomavro Moschomavro - Red Wine Cuvée

The new, very excellent cuveé of the winery combines the most important red grape variety of Macedonia Xinomavro with the rare Moschomavro vine to a great red wine with character. The Moschomavro grape, traditionally cultivated in very small quantities in the Kozani area, produces aromatic wines with soft tannins and distinct acidity, which combine perfectly with the finesse of the Xinomavro grape in this wine.

Although this wine of the winery is not certified organic, it is vinified with care and in harmony with the ecosystem of the vineyards. After careful extraction before fermentation (the duration depends on the state of maturity of the grapes), the fermentation of the two grape varieties takes place in separate steel tanks. The aging, on the other hand, takes place together in oak barrels, where the malolactic fermentation also takes place. After bottling, the wine continues to age in bottle.

Tasting notes: clear, medium garnet ruby, on the nose: intense aromas of tomato, olive, red fruit (wild berries, cherry), black tea, herbs, spices (pink pepper), olive, clove, subtle wood notes, fern, forest floor, moss, on the palate: Dry, strong acidity, medium plus tannins, medium alcohol and medium body, the characterful aromas of the nose and the personality of the grape varieties are found again, long finish, complex, excellent, can be drunk now and has a very great aging potential.

Drinking temperature: 16 - 18 °C

Our recommendation: A perfect cuvée of the characterful grape varieties Moschomavro and Xinomavro. It convinces with complexity, depth and elegance. For us, love at first sip.

Goes well with: yourself - just to think and philosophize, with beef/veal/lamb/pork, game from the (charcoal) grill, grilled pork kebabs (souvlaki), suckling pig, meatballs in red sauce, beef, lamb, pork, poultry and game in red, spicy sauce, spicy sausages, pizza with mushrooms, pasta with red sauces (e.g..: Spaghetti with tomato sauce and Parmesan, Spaghetti all'amatriciana and Bolognese), legumes (bean soup, mild lentil curry), melanzani in tomato sauce with feta, spicy hard and soft cheeses.