€14.30

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Apla Red 2023 - Oenops Wines

Intense freshness and a deliciously fruity expression, with 92 points from James Suckling!

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Apla Red 2023 - Oenops Wines
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Oenops
RED
At your doorstep in 1 - 3 days
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Why do we love it?

Apla Red 2023 from Oenops Wines is the third wine of the remarkable “a” trio, reminding us that yes, we do enjoy elaborate winemaking and the boundless creativity of winemakers — but sometimes, simplicity can be just as exciting. The magical trio of red varieties Xinomavro, Limniona, and Mavroudi has resulted in a red wine with rich character, vibrant freshness, and an enjoyable fruity expression!

Oenops Wines is the personal project of winemaker Nikos Karatzas, based in Drama, with a philosophy focused on highlighting Greek terroir through indigenous varieties. With collaborations across Greece and an obsession with quality, he creates wines with freshness, authenticity, and character. For Apla Red 2023 Oenops Wines, the grapes come from Macedonia, Thessaly, and Thrace, and after careful selection, each variety is fermented separately in a combination of stainless-steel tanks, concrete vessels, and old large barrels. The blend — 50% Xinomavro, 30% Limniona, 20% Mavroudi — then ages for 9 months, resulting in a red wine with aromatic purity, unique texture, and exemplary vibrancy!

Looking for an everyday red to pair with your Mediterranean dishes and their irresistible red sauces? Here it is — youve found it!

Tastes Like

On the nose, Apla Red 2023 Oenops Wines offers aromas of juicy cherry, fresh red berries, plum, strawberry, and pomegranate, with subtle hints of tomato leaf, thyme, and white pepper.

On the palate, it has medium body, balanced acidity, and well-crafted tannins. Flavors of plum, black cherry, ripe strawberry, thyme, and tomato leaf create a truly delightful result.

Aroma
Body
Acidity
Aromas
aromas of juicy cherry, fresh red berries, plum, strawberry, and pomegranate, with subtle hints of tomato leaf, thyme, and white pepper.
Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13%
Origin Drama, Greece
Variety Xinomavro, Limniona, Mavroudi
Bottle Size 750ml
Barrique -
Serving temperature 16–18°C
Aging 3-5 years
Closure Cork
Organic No

PAIR IT

Enjoy it with braised eggplant with beef and melted graviera, spaghetti alla napoletana with parmesan, or pepperoni pizza.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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Oenops

Apla Red 2023 - Oenops Wines

RED
€14.30
Aroma
Body
Acidity
Aromas
aromas of juicy cherry, fresh red berries, plum, strawberry, and pomegranate, with subtle hints of tomato leaf, thyme, and white pepper.

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