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Aftorizo 2016 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

AFTORIZO 2016 - THYMIOPOULOS VINEYARDS

  Greece / Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

What started as rumor, ended as the biggest headline of the year!

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Why do we love it?

Yes, it is what you think it is! Yes, you finally found Apostolos Thymiopoulos' Aftorizo ​​2016. An ode to Xinomavro and a wine that will make Burgundy and Barolo wines green with envy.

A 53-year-old vineyard in Fytia fell into the hands of Apostolos after much perseverance and after long lasting experimentation. He decided that now is the time, this wine is perfect. As if he could do anything less than perfect... NEVER!
After fermenting with indigenous yeasts, it matured for 1 year in 500lt second-use French oak barrels. The bone-crunching concentration and all the greatness of Xinomavro are enclosed in 1170 elegant bottles that seem piddling, because yes, you ought it to yourself to taste this wine. You have to be able to say that, at least once in your life you were so lucky to have tasted Thymiopoulos' Aftorizo ​​2016.

Basically, whatever we say it isn’t enough for this wine, because Aftorizo ​​is a lifetime experience.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Its ruby color and its light transparency will easily make you think it's Pinot Noir. Multi-level character that shoots you with the speed of a machine gun with flowers succeeding the whole palette of red fruits, on a sweet, spicy background. Herbal touches of rosemary, eucalyptus and sage add the finishing touch.

Impressive concentration and structure with silky tannins and juicy acidity.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro
Aromas strawberry jam, cherry, tomato chutney, evening primrose, cinnamon, vanilla, rosemary, eucalyptus, sage.
Bottle Size 750 ml
Barrique 12 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

AFTORIZO 2016 - THYMIOPOULOS VINEYARDS

PAIR IT

with beef Bourguignon, slow cooked meats or pepper fillets.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

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