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Best Online Greek Wine shop
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Aias Vertzami
Αίας

AIAS VERTZAMI

RED
  Aegialia
€45.00
€30.38
QTY
ADD TO CART At your doorstep in 1 - 3 days

Something rare that you should catch!

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Why do we love it?

Vertzami Aias 2017 is a wine for those who love rare, hard-to-find, grand, structured red wines with intensity, character, and aging potential. A wine filled with dense black fruit, spices, violet, hints of leather, and firm yet well-crafted tannins. Hurry maybe you'll be lucky enough to buy just one bottle!

Born from the passion of Michalis Probonas and Giannis Chalkias for the indigenous varieties of Western Greece, Vertzami Aias 2017 is the result of their personal journey following their collaboration with Antonopoulos Vineyards. The grapes come from old vines at an altitude of over 600 meters in mountainous Aigialeia, a region with ideal conditions for the maturation of this temperamental but fascinating variety.

Fermentation and extended maceration were carried out with the goal of showcasing the terroir, while the wine aged for 12 months in second-use French oak barrels, imparting notes of clove, tobacco, and dark chocolate. The long bottle aging (since 2017!) has beautifully integrated the tannins, revealing more complex notes of leather, balsamic, and dried fruit.

You won’t have the chance to enjoy Vertzami Aias 2017 from future vintages, as it is no longer produced. But we, as always, hold on to such little gems and age them in our cellar so that you can enjoy them at their peak. It is ready for consumption now, but if you’re not (a tough dilemma, we feel it too), you can wait a little longer. Bottles are extremely limited, so if you're a lover of rare red varieties, act fast!

COLOR

RED

AROMA

PRONOUNCED

BODY

ACIDITY

Tastes Like

It boasts impressive aromas of black cherry, plum jam, blueberry, vanilla, lavender, clove, frankincense, smoke, chocolate, leather, pepper, and cigar.


On the palate, it has a full body, with intense yet juicy, ripe, and well-integrated tannins, and crisp acidity. Ripe plum, blueberry jam, black cherry, bitter chocolate, dried purple flowers, sweet spices, and herbs compose a complex whole.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5%
Origin Aegialia
Variety Vertzami
Aromas Cherry, red currant, vanilla, cinnamon, green pepper, cocoa, violet, black tea.
Bottle Size 750ml
Barrique 12 months
Serving temperature 15ºC
Aging 10 years
Closure Cork
Organic Yes

AIAS VERTZAMI

PAIR IT

Pair it with veal in wine with mushrooms, wild boar with plums, lamb chops or aged yellow cheeses.

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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