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The organic Mavrodaphne "Monabeles" of Evriviadis Sklavos belongs to its own special class. Muscular and strong, -how could it be otherwise with 250-300kg/acre yield- it is at the same time a wine with an excellent complexity of taste and aroma. Despite its power and concentration, it is not aggressive on the palate, with a structure that "builds" gradually and combines with excellent tensions. It is certainly an iconic label for Evriviadis Sklavos, the first dry Mavrodaphne in Greece back in 1996. "Monabeles" use exclusively fruit from the privately owned, pre-drying, vineyard in the area of Kehriona, which is close to 80 years old. The vineyard is biodynamically cultivated and now carries the biodynamic Demeter certification on the label. A stunning terroir that Slavos, with his gentle practices, transforms into a great wine of the Greek vineyard.
The very old stumps give extremely concentrated fruit, with surprising intensity on the nose and an aromatic character reminiscent of plum, spices, herbs and some animal notes. The wine is produced with indigenous yeasts and sulphites are at extremely low levels. It is fermented in a combination of third tank, old 500lt capacity barrels and a concrete egg, and will remain for about a year on fine lees as it matures. It's a fascinating 'footprint' in the mouth. It combines structure and power that might suggest a Xinomavro, but at the same time carries the finesse and deliciousness of a Mavrodaphne. Diligent aeration always helps Sklavos red wines open up in the glass. So we recommend decanting the "Monabeles" for at least an hour before serving it in the glass.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
