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Aglianico 2014 - Bodegas Krontiras
Bodegas Krontiras

AGLIANICO 2014 - BODEGAS KRONTIRAS

  Argentina / Mendoza
€26.40
22.50
€22.50

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Amazingly complex, uniquely intense

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Why do we love it?

What happens if you get a well-known and respected oenologist from Greece and a variety from Italy and have them sent to a biodynamic winery in Argentina? The answer is miracles! And if you want to make it specific, Aglianico 2014 - Bodegas Krontiras.

Aglianico traveled to the Estate of Constantine Crontira and his wife Silvina Macipa - Krontiras, in Argentina. Under the guidance of the oenologist Panos Zoumboulis and his team, a truly delicious wine was created, with a tremendous concentration of fruit, while still maintaining the earthy characteristics of the variety.

We have previously seen Bodegas Krontiras (Petit Verdot and Solar Del Alma) which immediately won the affection of both wine lovers and critics! I can tell you it is one of Argentina's most beautiful wineries (Mrs. Crontira has designed it) and it has its vineyards in the most strategic areas of the most important zones. Aglianico was planted in 2005 in a single, carefully selected vineyard in Maipu, where the microclimate with hot days and cold nights contributes to the perfect ripening of grapes and the development of intense primary aromas. Unlike most Argentinian estates, the grapes are harvested only by hand. Can you think of better raw material? The delicious juice, after fermenting in stainless tanks, enters French oak barrels for 18 months.

Konstantinos Crontiras believes that with Bodegas Krontiras' Aglianico 2014, he pays tribute to his roots. Aglianico is a paraphrase of the name "Hellanico" (which means Greek) and is believed to be a variety that the Dorians brought to Italy from Greece. Putting all his passion on this experimental but also "sentimental" wine, he created the first bio-dynamic Aglianico of Argentina.

Any resistance is futile.

COLOR

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Deep ruby ​​color in the glass.

The nose is intense and extremely charming with notes reminiscent of autumn: mushroom, fresh soil, wet leaves and cedar. After a while the cherry, the strawberry and the fresh fig make their appearance. Aniseed, vanilla, thyme and iodine complement the truly impressive bouquet.

Moderate (+) volume body, balanced acidity and intense but "shinny" tannins are the backbone. Juicy cherry, strawberry, prunes and figs make their appearance in the first sip. Liquorice, vanilla, tea, mushroom and cocoa then flood the palate. The aftertaste is long and enjoyable.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14 %
Origin Maipu, Argentina
Variety Aglianico
Aromas mushroom, soil, wet leaves, cedar, cherry, strawberry, fig, asteroid anise, vanilla, thyme, iodine
Bottle Size 750ml
Barrique 18 months
Serving temperature 16ºC - 18ºC
Aging 10 years
Closure Cork
Organic Yes

AGLIANICO 2014 - BODEGAS KRONTIRAS

PAIR IT

Pair with pasta with meatballs in red sauce, chili dishes, cold cuts or burgers

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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