The Mavrotragano from Dougos Winery is an exceptional, premium dry red wine made from 100% Mavrotragano. Sourced from organically farmed vineyards, its total production is strictly limited to approximately 1,300 bottles per vintage. Thanks to their background as vine nurserymen, Thanos and Louisa Dougos were among the very first producers who dared to cultivate Mavrotragano outside the Cyclades and Santorini, successfully transplanting this rare Greek grape variety to mainland Greece.
- Appearance: Intense, deep and brilliant ruby-purple with an appealing density in the glass.
- Aromas: Exceptionally complex and elegant aromatic expression. Dominant aromas of ripe black fruits (dark cherry, blackberry and plum) are beautifully layered with intense floral notes of dried rose. The oak influence announces its presence with aromas of sweet spices, cacao and licorice, accompanied by subtle peppery and botanical undertones.
- Palate: Full to full-bodied with outstanding balance. It stands out for its vibrant acidity, which perfectly counters its ripe, robust, yet velvety tannins. It concludes with a very long, persistent and multidimensional finish, packed with fruity and spicy elements.
- Vinification: Produced via traditional red winemaking methods in open-top fermenters. Maceration lasts for 20 days, and subsequently, the wine matures for 18 months in oak barrels (50% new French and American oak).
- Aging Potential: It possesses a massive cellaring potential. Due to its balanced acidity and firm tannins, it can evolve and improve in the cellar for 10 to 15+ years. It requires at least 2-3 years from harvest to fully integrate the oak. It strictly requires decanting in a carafe for about 1 hour to breathe and is best served in large, deep red wine glassware (Bordeaux-style glasses).
It pairs ideally with premium, charcoal-grilled cuts with moderate marbling (Striploin, Picanha), lamb chops or saddle of lamb oven-roasted with a herb crust, as well as duck breast with a red fruit sauce. From Greek cuisine, it pairs excellently with traditional beef kokkinisto, spicy charcuterie dishes like spetsofai, and earthy flavors like sautéed porcini mushrooms, which highlight the oak characteristics of the wine. Finally, it makes a superb match for a platter of mature, intense yellow cheeses, such as Arseniko from Naxos, aged Kefalotyri and San Michali from Syros, alongside charcuterie like spicy salami from Lefkada and prosciutto from Evrytania. It is ideally served at 17-18°C.
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