This fourth generation winery on the island of Paros, cultivates distinctive and indigenous varieties using traditional methods of vine growing and cultivation. By combining modern winemaking techniques to generational practices, they reveal the distinctive characteristics of the coastal Paros terroir for the world. The Moraitis winery is a certified organic winery and has brought this overlooked PDO region to the spotlight for all to enjoy.
Citrus aromas of Monemvassia along with pleasant notes of vanilla and oak on the background. Harmonious and silky on the palate, this wine has a full body and a long lasting aftertaste.
Fatty fish, smoked gouda and grilled pork with glazed carrots.
2015 vintage - 88 points Robert Parker, Bronze medal at TexSom, 2013 vintage - Gold medal TexSom International Wine Awards
An ageable white wine that further develops complexity and structure. Pale white-yellow color, green apple and pineapple aromas. Vibrant and mineral on the palate, with a long aromatic aftertaste.
Fish, seafood, and oysters and even Tex-mex and Thai cuisine. Great with Tortilla soup!
016 vintage - 88 points Robert Parker, 2015 vintage - Bronze medal at the TexSom International Wine Awards
Aidani Mavro 100%
Intense aromas of berries, red fruit and pomegranate. Vibrant but harmonious on the palate, with crisp, dry acidity and a trace of strawberry tart on the finish.
Seafood, green salads, pasta with tomatoes and basil, flatbreads.
2016 vintage - 87 points Robert Parker.
Mandilaria 75% Monemvassia 25%
A rustic red wine with a nose of chocolate-covered black cherries with musky notes of vanilla and ripe plum. Rich on the palate with a smooth texture and a peppery aftertaste. 16 months in French oak barrels and at least 8 months in the bottle.
Definitely a red meat wine, including game meat, barbeque and roasted root vegetables.
2012 vintage - 88 points Robert Parker, Bronze medal TexSom Wine Awards, 2011 vintage – Silver Medal at the TexSom International Wine Awards