Winery MediterraMavrodaphne Of Patras
Sweet wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Mavrodaphne Of Patras of Winery Mediterra in the region of Peloponnesos often reveals types of flavors of red fruit.
Details and technical informations about Winery Mediterra's Mavrodaphne Of Patras.
Discover the grape variety: Admirable
According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the bicane and the chasselas obtained in Saumur (Maine and Loire Valley) by Doctor Auguste Courtiller in the 1840s, registered in the Official Catalogue of table grape varieties, list A1. Today, the Admirable de Courtiller is practically no longer multiplied.
Last vintages of this wine
The best vintages of Mavrodaphne Of Patras from Winery Mediterra are 2014, 0
Informations about the Winery Mediterra
The Winery Mediterra is one of of the world's greatest estates. It offers 32 wines for sale in the of Patras to come and discover on site or to buy online.
The wine region of Patras
The wine region of Patras is located in the region of Achaia of Peloponnesos of Greece. Wineries and vineyards like the Domaine Cavino or the Domaine Cavino produce mainly wines sweet, white and red. The most planted grape varieties in the region of Patras are Agiorgitiko, Savatiano and Merlot, they are then used in wines in blends or as a single variety. On the nose of Patras often reveals types of flavors of oak, red fruit or non oak and sometimes also flavors of black fruit, earth or citrus fruit.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
