Mygdali
Introduction
Mygdali is one of the most promising "revivals" of the Greek vineyard. Although it remained hidden for years under the general name "Asproudes," its recent emergence in single-varietal bottlings has revealed a wine with impressive minerality and aromatic complexity. Centered in mountainous Aigialeia and the Ionian Islands, Mygdali now rightfully claims its place as the authentic, white "voice" of Western Greece.
Tasting Notes
Mygdali offers a tasting experience that balances between exoticism and austerity: Aromas: The nose is dominated by citrus blossoms, herbal notes, and a rich array of fruits such as melon, mango, kiwi, and pineapple. Palate: Silky texture, moderate acidity, and intense minerality reminiscent of great Assyrtiko or Sauvignon Blanc.
Gastronomy
Due to its structure and minerality, Mygdali is an excellent companion at the table: Seafood & Fish: Ideal for fatty fish or shellfish. White Meats: Perfectly accompanies chicken or pork with lemon sauces. Herbal Dishes: Pairs well with salads and dishes containing fresh herbs.
Terroir
The Origin: Cultivated in Western Greece (Achaia, Aigialeia, Aetolia-Acarnania, Preveza) and the Ionian Islands (Kefalonia, Lefkada, Zakynthos). The Terroir of Aigialeia: Mountainous Aigialeia emerges as a prime area for the variety, as the limestone soils and altitude enhance its mineral character and freshness.
Summary
Recent Articles
