Chatzivaritis Migma Pét-Nat and BBQ Ribs
I first learned about Chatzivaritis Estate from one of Moshe Cohen’s In the Vineyard With podcast episodes, A Greek Wine Odyssey. It sounded like the winery did some pretty cool things so I made a note to track down some wine on my next trip to Athens.
Happily, shopping for wine online in Greece is very easy. I hopped on my favorite website, Greece and Grapes, which had several bottles from Chatzivaritis Estate. I was particularly interested in the Pét-Nat. The blanc de noirs never seems to be in stock (very sad) but I snagged the rosé!
Κτήμα Χατζηβαρύτη / Chatzivaritis Estate
Chatzivaritis Estate, founded by Vagelis Chatzivaritis and his wife Olga Iakovidou is a family winery based in Goumenissa in Thessaloniki. Vagelis, a mechanical engineer, started making wine as a hobby to enjoy with family and friends. In 1994 he took the next step and planted five hectares then in 2007, built his winery.
In 2017, the second generation of the Chatzivaritis family joined the winery. After studying oenology in France and Portugal and working in wineries in France, New Zealand, Argentina, and Chile, Chloi returned to Greece. She brought her passion and experience for low intervention wines with her. She immediately started making a new range of wines without intervention and experimented with new wine making techniques.
The vineyards have expanded to include 18 hectares with a special emphasis on Greek varieties Xinomavro, Negoska, Roditis, Malagousia, Muscat, and Assyrtiko (along with a handful of international grapes) under the PDO Goumenissa.
Migma Pét-Nat Rosé, 2019
Made with a blend of 70% Negoska and 30% Xinomavro, from grapes grown at 700 meters in sandy clay soil. The wine macerated for a few hours before spontaneous co-fermentation began. As a pét-nat, the wine results from the ancestral method; which means it’s bottled while fermenting. Unlike more well-known traditional and tank method sparkling wines, pét-nat undergoes only one fermentation, not two. The wine stays in the bottle on the less for six months before disgorgement and is finished with no dosage or additional sulfur.
Intensely pink-red with lively bubbles, the wine exudes clouds of red berry jam, fresh wild strawberry, and summer-ripe raspberry aromas. Creamy on the palate with mouthwatering acidity and juicy red fruits. Moderate alcohol (only 12%) means that this is a pretty dangerous wine!
While I’d happily put away a bottle of this on its own, no way would I ever say no to my friends ribs. When I’m in Athens, my hosts make sure to feed me pork on a pretty daily daily basis. This day, his sticky, saucy bbq ribs and a summery strawberry spinach salad went perfectly with the wine.