Mavro Mesenikola
Introduction
The history of the variety is lost in the depths of centuries, with legend stating that it was named after a French nobleman, Monsieur Nicolas (Mesenikola), who in 1455 brought French winemaking techniques to the region. Mavro Mesenikola is the 'heart' of a unique blend, comprising 70%, accompanied by Syrah and Carignan (30%).
Tasting Notes
Appearance: Deep ruby color with bright highlights. Aromas: A rich palette of forest fruits (raspberry, blackberry), combined with floral notes and sweet spices. Palate: Full and velvety, with soft tannins and a characteristic aftertaste reminiscent of butter caramel and vanilla (especially after barrel aging).
Gastronomy
Mavro Mesenikola is extremely versatile and pairs well with good food: Red Meats: Braised beef, game, and grilled dishes. Local Flavors: Pastourma pies, traditional Karditsa sausages, and pies with yellow cheeses. Cheeses: Smoked Metsovone or aged kasseri.
Terroir
Terroir: Soils near Lake Plastira, which acts as a thermal regulator. Climate: Continental, but the lake's humidity and the altitude (700m) provide a rare finesse. Result: Velvety tannins and forest fruits.
Summary
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