Maras winery history


The winery is located in the Naoussa Crossroads area since 2021, and is fully equipped for vinification, aging and bottling of wine.

The journey of our wine starts from the reception and pressing area of the grapes, in this particular area the final inspection of the quality of the grapes is performed. The fermentation process of the grape must, for red vinification, or the juice, for rosé or white vinification, takes place in stainless steel tanks with temperature control systems, thus ensuring ideal fermentation.

Finally, the aging takes place in a small space with controlled temperature and humidity.

With a total area of 150 m2, we managed to create a space that exudes warmth, tradition and innovation. In our winery, every detail has been designed with love and care, creating a space that, although small, offers great experiences and unforgettable tastes.

Capacity: 15,000 bottles (750 ml )


Our production process begins with the careful selection of grapes from our vineyards.

Red vinification: Red vinification is done at the winery in the Xinomavro and Merlot varieties, which give us Naoussa and Merlot wines respectively. In this particular vinification we have stages, such as the pressing of the grapes, the soaking of the grapes during fermentation, and after the end of the vinification, the aging of both wines in French oak barrels for 12 months.

Rosé vinification: Le premier pas is produced from the Xinomavros variety. The main stage in our production process is after the grape has been pressed, the coexistence of the juice with the corolla leaves for a short period of time, about 4-6 hours to acquire the pink color. During the fermentation process we choose low temperatures and a long fermentation time of 21 days. Then the wine remains with the fine lees for 4 months.

White vinification: blanc de noir is also made from the red Xinomavro variety. The difference with rosé vinification is that here we do not have any coexistence with the grapes, as after pressing the grapes and the juice are immediately separated. Also after the end of the vinification we have the process of batonagge at regular intervals.

Aging of wines

Wine aging is the process in which the wine is stored for a period of time in specific conditions of room temperature and humidity, in order to improve some of the organoleptic characteristics of the wine.

In our winery we age only red wines, Naoussa and Merlot.

Naoussa matures in oak barrels with a capacity of 500 liters for 12 months, while Merlot in barrels with a capacity of 225 liters.

After aging in barrels, the wine is bottled and continues to age for a year until it is released to the market.



The visit to the winery premises and the vineyards is made after communication.

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