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Tetramythos winery is rewriting the stories of rare local varieties that it discovers scattered throughout the old mountain vineyards of Aegialia, giving them a new voice in the present day. This is how Mavro Kalavritino emerged—a forgotten variety with different biotypes in the vineyard, which survived sporadically in old cup-shaped vineyards, often mixed with other, mainly white, local varieties. The 39-year-old vineyards for Mavro Kalavritino Nature, planted in rich clayey soils at high altitude, produce grapes with natural acidity, freshness, and effortless elegance—a pure reflection of the energy of the place. The wine is surprisingly fresh on the palate, with lively acidity and silky tannins that give it an airy – never heavy – dimension. Aromatically, fruit takes center stage: cherry and strawberry are framed by spices and subtle earthy and animal notes. Unpretentiously expressive, full of energy, freshness, and finesse—just like the terroir that gave birth to it.
Mavro Kalavritino Nature comes from old cup-shaped vineyards on the Pterio plateau, at an altitude of 850 m, with northern exposure and dry, poor soils that yield small but extremely concentrated yields. Fermentation takes place spontaneously at 24 °C, with two weeks of maceration and spontaneous malolactic conversion. This is followed by 5 months of aging in large 5,000-liter oak barrels, and bottling unfiltered, with minimal addition of sulfites, as with the winery's entire Nature series. The result is a wine with fine, silky tannins, moderate body, and refreshing freshness, exuding energy and immediacy. A lively, bright red, ideal to enjoy from the very first day of its release. It pairs wonderfully with oven-baked fish with tomatoes, herbs, and olive oil—what could be more deliciously Mediterranean than this combination?
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