Morokanella Fermented in Concrete Egg

Makarounas Vineyards Unveils Exclusive Release of Morokanella Fermented in a Concrete Egg.

Makarounas Winery presents its latest limited release—an exceptional expression of the rare indigenous Cypriot variety, Morokanella, blending innovation and tradition. This unique batch has been fermented and aged entirely in a Concrete Egg, allowing for a slow, natural micro-oxygenation process that enhances the grape’s purity, texture, and aromatic complexity.

This method—uncommon in Cyprus and rarely applied to native varieties—draws out the mineral-driven essence of Morokanella while preserving its delicate floral character, vibrant acidity, and nuanced stone fruit notes resulting in a modern take on an ancient varietal.

The packaging is a tribute to the vessel – egg, that formed this special wine. The bottle is wrapped in a textured, gradient coating that mimics the surface of concrete, gradually fading just before the neck to reveal the natural cork, hinting at both the raw and refined nature of what lies inside.

Available in limited quantities, this bottling marks a milestone in the ongoing revival of Cyprus’s vinous heritage—an ode to terroir, innovation, and the untold potential of indigenous grapes.