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Apocalypsis 2012- Barafakas Winery
Barafakas Winery

APOCALYPSIS 2012- BARAFAKAS WINERY

  Greece / Nemea
€14.30
12.25
€12.25

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After a decade of experiments, first appearance for one of the great Nemeas!

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Why do we love it?

There are producers around the world who make good, normal wines and are content with it. Following the path, doing what the rules and protocols dictate, they produce wines that please and sell. There are some others, only a few, who never rest. Experimenting to achieve the ideal. And when they do, they simply lift the bar higher and continue. Sometimes, few of them can even reach an Apocalypse.

Christos Barafakas certainly does not belong in the first category. If you know him, you understand. After ten years of experimentation, Apocalypsis 2012 of the Barafakas Estate was born. Why did it take so long? It is not easy to pick out the best vineyards of Nemea. Those in which Agiorgitiko is expressed archetypically. This is what Premium Vineyard Selection means. And when he found them, he treated the variety exactly as it deserves.

With absolute attention to vinification and after maturing for just over 12 months in French oak barrels of different sizes, the result fully justifies the title. The Apocalypsis 2012 of the Barafakas Estate has the ultimate balance of fruit and spice, liveliness and robustness. This balance that will make you love Nemea (again).

COLOR

RED

AROMA

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Medium purple color in the glass.

Intense nose, multileveled, full of complexity. Clear aromas of wild cherry, sour cherry, cranberry, strawberry and raspberry get all botanical thanks to peppermint, mint and green tea. As for the barrel? Cinnamon, vanilla, green pepper and smoke remind of the twelve-month stay.

Medium-volume body on the palate velvety, with a greasy feel and soft, sophisticated tannins that complement its refreshing acidity. Sour cherry, strawberry and cassis blend perfectly with cedar, cocoa, pepper and green tea. The long-lasting aftertaste leaves the fruit in its spiciest version on the palate.

Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 13.6 %
Origin Nemea
Variety Agiorgitiko
Aromas wild cherry, sour cherry, cranberry, strawberry, raspberry, peppermint, mint, green tea, cinnamon, vanilla, green pepper, tobaco
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

APOCALYPSIS 2012- BARAFAKAS WINERY

PAIR IT

Enhance an Osso Buco or roast beef with aromatic herbs.  

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 

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