MORAITIS Estate Rose (Organic), 750ml

Rosé wine, dry Light pink colour with a vivid ruddy nuance from the well-known wine grape Aidani. This is a single-origin charming Rosé wine, which perfectly expresses the micro climate of the island Paros. It has intensive flavours from red berries, like strawberries and like cherries, in the gums it’s pleasantly cool from its sourness, generally fruity and with a long finish.
Serving suggestion: White meat, pasta, salads and fruit.


Certificate GR-BIO 18
To be served at 8-12° C
 









Assyrtiko (Organic), 750ml

Category: Protected Geographical Indication Cyclades (g.g.A.)
Vineyard / growing area: Sarakiniko
Type: white, dry
Variety: 100% Assyrtiko
Soil: clay, limestone
Subsoil: Iron-rich rocks and their compounds that give the grapes, during their maturity, a mineral profile with low pH. It underlines the strong character of Assyrtiko and the dry and mineral sensation in the mouth.
Age of the vineyard: 7 years
Yield: Its production does not exceed 500 kg / 1000sqm
Production: 6,000 bottles for the 2017 harvest
Harvest: 100% by hand on the Sarakiniko Vineyard on 6th August Winemaking: Extraction before fermentation and fermentation at low temperatures in a stainless steel tank for 10 days. Ripening for 8 weeks in lees. Organoleptic properties: Citrus flavors with characteristic mineral ore. Good, intense acidity with a light, salty aftertaste. It accompanies grilled fish, seafood, shellfish and Asian cuisine.


Certificate GR-BIO 18
To be served 8-12° C

 




MORAITIS Estate Malagousia (Organic), 750ml

The Malagousia wine of the family enterprise MORAITIS from the island Paros is a dry, fresh and wholesome white wine made from the rare, nearly forgotten type Malagouzia. It captivates by its fruity flavours from citrus fruits with a touch of wild flower shade. Its finish is smooth and vivid with a fruity echo.
It is very well suitable for sea food, meze, fish and white meat dishes.
Gold medal 2011 in Thessaloniki (international fair)


Certificate GR-BIO 18
To be served at: 8°-12°C
 




MORAITIS MALVASIA (LIASTO) white, Dessert Wine 500ml

The grapes (Monemvasia) for this white dessert wine (naturally sweet) are being harvested overripe in October and sundried for fifteen days. After maturing one year in oak barrels the wine is being filled up in bottles, in which it ripens further until it becomes a fantastic dessert wine.
The LIASTO wine should be drunk cold at 8-10°C and suits very well as aperitif, to sweet dishes and savoury cheese.


Commended: Decanter World Wine Awards 2010
 




MORAITIS MELTEMI Rosé Wine 750ml

The grape types "Mandilaria ", "Savvatiano" and "Monemvasia" provide this dry rosé wine from the Naousa region on the island Paros its marvellous colour. Its floral flavour with a fine hint of wood from the ‚Monemvasia’ grapes perfectly matches the classical Mediterranean cuisine.

To be served at 8°-12°C





MORAITIS MELTEMI Red Wine 750ml

The indigenous types of grape "Mandilaria" and "Aidani Mavro" provide this wine its strong deep red colour and a full body with a remarkable fine flavour in its finish.
This dry red wine suits fine to grilled meat and pungent dishes.


To be served at 18°-20°C





MORAITIS MELTEMI White wine 750ml

This "Meltemi" is a dry white wine from the well-known winery MORAITIS from the region Naoussa, that is located on the sun spoiled island Paros in Greece. The grape types "Monemvasia" and "Savvatiano" provide this dry white wine its beautiful golden colour, its fuity flavour and its overly balanced taste.
It suits fine to sea food, white meat dishes and cheese.


To be served at 8°-12°C





MORAITIS SYLLOGI Red Wine (Organic) 750ml

This dry red wine is composed of Athiri-Mavro and Mandilaria grapes. After eighteen months of maturing in oak barrels this dark red wine offers a great bouquet of ripe fruits with a blending from light spices and the flavour of oak as well as a long finish.
Suits fine to game, red meat, speciality meats and cheeses.


Certificate GR-BIO 18

To be served at 18°-20°C





MORAITIS SYLLOGI White Wine (Organic), 750ml

This dry white wine comes from certified organic cultivation in the region Naoussa on the island Paros in Greece. The well-known family enterprise MORAITIS is one oft he oldest wineries of this region. With its light yellow-green colour and its fruity flavor from the Malagousia grapes, completed by a light citrus flavour from the Assyrtiko grapes this wine brings you a long finish with an elegant acidity.
Suits fine to sea food, white meat dishes and light foods.


Certificate GR-BIO 18

To be served at 8°-12°C
Gold 2011: International Wine Prize Contest in Thessaloniki




Nama Byzantium, Red Wine 375ml/750ml

Churchwine or dessert wine - made exclusively for the Orthodox Church! Sweet red wine made from the Agiorgitiko grape variety. One of the oldest grape varieties in the world.
The NAMA Byzantium is late ripening, intense in color, fruity and with 10.5% Vol.Alc. very well suited as church wine. Full body, special aromas with a rich aftertaste and strong tannins.
Of course you can drink this wine chilled as a delicious dessert wine.


To be served at 10°-14°C




PAROS MORAITIS Reserve, Red 750ml
Vintage 2015

The dry red wine "PAROS RESERVE" from MORAITIS is being made from the Greek grape types "Monemvasia" and "Mandilaria“. It is dark red, mellow in its taste and is maturing in oak barrels for twenty-four months and twelve further months in bottles. With its full-flavoured bouquet this wine donates true pleasures even to sophisticated gourmets.
It could be served on all special occasions. It accompanies well pungent dishes and cheese specialities.


To be served at 18°-20°C
Gold medal in Thessaloniki 2009
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PAROS Moraitis White Wine 750ml

Single-origin, dry white wine from the Monemvasia grape from the MORAITIS family owned winery on the island Paros in Greece. The Monemvaisa grapes make its gold-green colour and the floral and fruity bouquet. In gums it gives a discreet harmonic sourness with a full body and a long and aromatic finish.
Serving suggestion: Fish, sea food, white meat dishes and cheese.


To be served at 8°-12°C
Silver medal in Thessaloniki 2008,2009 and 2010. Gold medal 2011




PAROS MORAITIS White Wine, cask aged, 750ml
Protected lable of origin!

Matures for five months in barrels. Single-origin, dry white wine from the Monemvasia- grapes (Malvasia) from the MORAITIS family owned winery on the island Paros in Greece. The Monemvasia- grapes provide this wine its radiant golden-yellow colour and its floral-fruity bouquet of citrus fruits. The barrel maturing complements these flavours with pleasant vanilla and wood flavours at its finish. In gums it gives a harmonic sourness with a full body and a long fruity finish.
Serving suggestion: Fish, sea food, white meat dishes and smoked cheese.


To be served at 8°-12°C





PAROS Red Wine 750ml

This dry red wine from the wineyard MORAITIS is being made from the grape types "Mandilaria" and "Monemvasia", which provide this wine after a maturing period of twelve months in oak barrels a rich body and a balanced intense fruity taste.
With its flavours of vanilla and spices this wine suits fine to pungent meat-, sausage and cheese specialities.


To be served at 18°-20°C





MORAITIS AMMA 500ml

The aromatic Aidani Mavroand the deep colored Mandilaria, two ancient red grapes of Paros, dry under the sun for 18 days, enriching this wine with natural sweetness, thick texture and intense fruit. Aged for 4 years in oak arrels. Bottled unfiltered and withouttartaric stabilization. Possible sediment occurence. Suitable for longterm ageing. In ancient Greece AMMA was a length unit corresponding to 18.4 meters.

To be served at 8°-12°C




MORAITIS ESTATE 2014, 750ml

At our Estate vineyard of poor sandy soil and excellent drainage, the precious grapes of indigenous Monemvasia variety are meticulously handpicked one by one. The island´s unique climate with the meltemi summer winds, contributes complexity and notes of exotic fruits to this aromatic wine distinguished by its full body and mineral driven finish, that fully captures Paros terroir. Prefermentig maceration and fermentation at low temperatures with 5 month maturing on its lees. Part of the fermentation takes place in french oak barrels. Can be cellared for 10 years. Best enjoyed with the Mediterranean cuisine.

To be served at 8-12°C