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Dona Silvina Aglianico 2015 - Bodegas Krontiras
Bodegas Krontiras


  Argentina / Mendoza
ADD TO CART At your doorstep in 1 - 3 days

Argentina's First Biodynamic Aglianico!


Why do we love it?

Dona Silvina Aglianico 2015 Bodegas Krontiras is not a light red wine, ideal for the summer. It's a tremendous concentrated red wine for those who love intense, complex, and exuberant red wines!

You already know Bodegas Krontiras (Torrontes, Petit Verdot, Malbec Natural, and Solar Del Alma) and we know that you love it as much as we do! And not unfairly, as it is one of Argentina's most beautiful wineries (Mrs. Krontira has designed it) that 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 the grapes and the development of intense primary aromas. Unlike most Argentinian estates, the grapes are harvested only manually. Can you imagine a better way? The delicious juice, after fermenting in stainless tanks, enters French oak barrels for 18 months. 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.

Konstantinos Krontiras believes that with Bodegas Krontiras Dona Silvina Aglianico 2015 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 for this experimental but also "sentimental" wine, he created the first biodynamic Aglianico of Argentina. 









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 backbones. Juicy cherry, strawberry, prunes, and figs make their appearance in the first sip. Licorice, vanilla, tea, mushroom, and cocoa then flood the palate. The aftertaste is long and enjoyable.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14 %
Origin Mendoza, 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



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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