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MV Mavroudi of Thrace 2015 Magnum - Anatolikos Vineyards
Anatolikos Vineyards

MV MAVROUDI OF THRACE 2015 MAGNUM - ANATOLIKOS VINEYARDS

  Greece
SORRY GUYS, WE RAN OUT OF THIS ONE

A majestic blend in a magnum bottle!

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Why do we love it?

If you seek complexity and taste intensity in a red wine, then you must try the MV Mavroudi of Thrace 2015 by Anatolikos Vineyards in one of the few magnum bottles in their beautiful wooden crate.

In the northernmost Greek vineyards by the sea, the two Nikolaidis brothers grow Greek and international varieties applying the methods of organic farming. The constant cool sea breeze and the large temperature differences during the day help the grapes to ripe perfectly while the very low yields of the rainfed vineyard in Choirodasos, and the sandy soil and rocky subsoil, contribute to the excellent compaction.

In a unique blend, the still unexplored Mavroudi (60%), whose history is lost in time * meets Cabernet Sauvignon (20%) and Merlot (20%). The blend is aged with fine lees for 12 months in French oak barrels and then is bottled unfiltered, without any treatment.

Highly structured and complex, the MV Mavroudi of Eastern Thrace 2015 Vineyards enchants wine lovers while its intensity shows that will evolve nicely over the next 6-8 years.

 

 

* It is said that Mavroudi wine was offered by Osysseas to the Cyclops Polyphemus.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Clear ruby ​​color in the glass.

Red and black fruit dominate the nose with ripe cherry, sour cherry, blackberry and plum being combined with liquorice, cinnamon and vanilla. Discreet animal skin sensation develops beautifully while floral hints of violet complement the impressive aromatic bouquet.

Complex mouth, ripe and full of intensity. Masterfully structured, round tannins, balanced acidity and flavor bursting with red fruit mainly being accompanied by vanilla, chocolate, licorice and leather. The very long finish leaves a spicy sensation in the mouth.

Technical stuff
Color red
Type dry
Year 2015
Alcohol 13,5 %
Origin Thrace
Variety Mavroudi, Cabernet Sauvignon, Merlot
Aromas ripe cherry, sour cherry, blackberry, plum, licorice, cinnamon, vanilla, leather, violet
Bottle Size 1500ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No

MV MAVROUDI OF THRACE 2015 MAGNUM - ANATOLIKOS VINEYARDS

PAIR IT

Combine it with red meat stew, grilled steaks or mature yellow cheese

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 

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