Mavrodafni – Red wine – Kefalonia
Vinification: biodynamic and the harvest takes place in the first fortnight of September, including long extraction, completion of alcoholic as well as malolactic fermentation with native yeasts. Aging takes place in French Allier type barrels with a capacity of 500lt, 300lt and barrique type for twelve months
Character is robust, winey, with a long aftertaste that evokes the aromas of ripe forest fruits
Cooked red meats, traditional meat pies, game or yellow cheeses
