Mavrodafni – Red wine – Kefalonia
Vinification: winemaking process is biodynamic, with the harvest taking place in the first fortnight of September and including long extraction, completion of the alcoholic and maloactic fermentation with native yeasts, aged in French 5lt Allier oak barrels and in a three-ton oak winemaker for at least twelve months
Impressive concentration and intensity of spices and fruits such as berries and plums
Charcuterie, stuffed turkey, tomato braised dishes, octopus stew or wine braised, spicy dishes
