£26.50
per bottle (750 ml)
Moraitico estate is located on the island of Paros, in the best wine-growing region on the island. Focusing on native grape varieties and practising organic agriculture, they produce wines of great quality. On the nose fresh citrusy notes such as lemon blossom and lemon zest with a sea breeze freshness. On the palate flavours os Sicilian lemon, basil with an elegant salinity. The wine is refreshing can epitomise Mediterranean summer.
White
Dry
2020
12 ABV
Assyrtiko, Malagousia, Monemvasia
Aegean Islands
Grapes
Assyrtiko
Assyrtiko is by far Greece’s most renowned white grape variety, associated most famously with the volcanic island of Santorini in the Aegean Sea. Following its notable success, it is now grown successfully all over Greece and beyond in Clare Valley, Australia, South Africa and California, being the first Greek grape to become international. It has developed a reputation as being a versatile grape variety, producing wines in a multitude of styles, from fresh, mineral white wines to oaked, worth keeping ones and from bold complex reds to rıch matured dessert wines, such as Vinsanto.
Monemvasia
Monemvasia takes its name from the breath-taking Monemvasia town in Locania, Pelopennese. Despite its origin, today Cycladic Islands and mainly Paros produces most of this ancient grape variety. Monemvasia yields in moderate to high alcoholic but low-acid white wines with fruity tastes and aromas.
Malagousia
Malagousia is an aromatic white variety grown primarily in Central Greece and Greek Macedonia. The variety was rescued from near extinction in 1983 by the winemaker Evangelos Gerovassiliou, after he planted out his vineyard at Epanomi, on the Halkidiki peninsula, with the variety.Malagousia is best known for its citrus and peach characteristics, often showing various melon flavours on the palate. It is often used as a blending agent, most notably with Assyrtiko, to which it adds middle body weight.
Producer
Moraitico
Originating from a family of viticulturists, George Moraitis established his modern winery in 2000 in order to make a small selection of labels based on the varieties traditionally cultivated on the island of Paros. The most important of these varieties is the aromatic Malagousia, which takes centre stage in his white and rose labels. Breaking away from stereotypes, both in winemaking and the presentation of his wines, he has created characteristics and personality evoking examples of Aegean island wines, pleasing and resonating at the same time. His vineyard and winery are certified organic and he applies minimal intervention in the winemaking. The total output of the winery is 25-30000 bottles.
