
Winery Patraiki WinesΜΑΥΡΟΔΑΦΝΗ ΠΑΤΡΩΝ (Mavrodaphni Patras) Doux Naturel
This wine generally goes well with
The ΜΑΥΡΟΔΑΦΝΗ ΠΑΤΡΩΝ (Mavrodaphni Patras) Doux Naturel of the Winery Patraiki Wines is in the top 40 of wines of Patras.
Details and technical informations about Winery Patraiki Wines's ΜΑΥΡΟΔΑΦΝΗ ΠΑΤΡΩΝ (Mavrodaphni Patras) Doux Naturel.
Discover the grape variety: Ravat blanc
Interspecific crossing between Seibel 5474 (Seibel 405 x Seibel 867) and Chardonnay by Jean-François Ravat. After 1945, it was already considered a quality grape variety, and is now listed in the Official Catalogue of Vine Varieties, list A1.
Last vintages of this wine
The best vintages of ΜΑΥΡΟΔΑΦΝΗ ΠΑΤΡΩΝ (Mavrodaphni Patras) Doux Naturel from Winery Patraiki Wines are 0
Informations about the Winery Patraiki Wines
The Winery Patraiki Wines is one of of the world's greatest estates. It offers 15 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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.










