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Aiora Red 2018 - Moschopolis Winery
Moschopolis Winery

AIORA RED 2018 - MOSCHOPOLIS WINERY

  Greece / Thessaloniki
SORRY GUYS, WE RAN OUT OF THIS ONE

Fruity and intense!

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Why do we love it?

And once you made up your mind about which is your favorite red wine, here comes Aiora Red 2018 from Moschopolis Winery, and now you have to start all over again.

We said enough about the label. The blend now consists of Mavrotragano, Xinomavro and Syrah, which initially ferment at controlled temperatures in a stainless tank. Then, about 40% goes into special clay amphorae from Crete and stays there for at least 2 months. They avoided using barrels because their goal was to create a red wine without much interference and "makeup". A wine dominated by the fruity character and the explosive aromas of the three varieties. Aiora Red 2018 Moschopolis Winery is a red wine that literally pulls you from the nose.

The Aiora red comes to shake the waters and be passionately loved by wine drinkers everywhere. We are confident that slightly cool it will be absolutely delightful even for the warmer evenings to come soon (hopefully)!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep purple color in the glass.

Seductive nose of high aromatic intensity, with aromas of butter, sour cherry, black cherry jam, berry and plum. The unique aromatic bouquet is complemented by hints of smoked paprika and forest floor.

In the palate, it has medium body, with balanced acidity and silky tannins. Cherry, blackberry, sour cherry, butterscotch, pink pepper and vanilla are exploding in the mouth. Notes of forest floor and ripe cassis complete the juicy set while the long lasting aftertaste leaves a fruity sense on the palate.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Thessaloniki
Variety Mavrotragano, Xinomavro, Syrah
Aromas butter, sour cherry, cherry jam, berry, plum, smoked paprika, forrest floor
Bottle Size 750ml
Barrique -
Serving temperature 14ºC
Aging 4 years
Closure Cork
Organic No

AIORA RED 2018 - MOSCHOPOLIS WINERY

PAIR IT

with pork with plums, pasta with red sauces, tuna fillet.

Rigatoni with tomato, pancetta and goat cheese

  • 4 mature tomatoes of medium size
  • Olive oil
  • Salt according to your preferences
  • Freshly ground pepper
  • ½ cup chopped pancetta
  • 150 gr goat cheese cut into cubes
  • 500 gr rigatoni
  • Parsley leaves for serving

 

Preheat the oven to 180 ° C.

Cut the tomatoes in slices and spread them on a pan. Season them with olive oil, salt (at will) and spread the chopped pancetta all over the pan.

Bake in the oven for about 20 minutes until the tomatoes soften. Place the pieces of goat cheese on each tomato and turn up the heat at 250 o C. Bake for about 10 more minutes until the pancetta becomes crisp and the cheese gets a golden color.

Boil the rigatoni according to the instructions of the packaging (al dente) and drain well. Place them in a large serving bowl, add some olive oil and mix them so they do not stick together. With a spoon, put half the tomatoes with the melted cheese and the pancetta over the macaroni, add a little olive oil and stir with the rigatoni until the tomatoes are dissolved and mixed with the whole.

For serving, add the remaining tomatoes with the melted cheese and pancetta on the side of each dish. Sprinkle with freshly ground pepper and add parsley leaves.

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