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Arothymies 2015 - Domaine Kelesidis
Domaine Kelesidis

AROTHYMIES 2015 - DOMAINE KELESIDIS

  Greece
€16.20
13.80
€13.80

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One of the biggest surprises lately!

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Why do we love it?

Red wine, complex in the nose, rich and velvety in the mouth. With noticeable tannins and balanced acidity that freshens the mouth. Oh, and semi-dry!

Eh, how are these combined?

The Arothymies Domaine Kelessidis with the controversial label proves there can be semi-dry wines with personality and depth that many dry wines  would envy.

The 65 acres Kelessidis family's organic vineyard is situated in the popular and charismatic on the microclimate Giannakochori village, 5 km from Naoussa. The blend of Xinomavro, Syrah and Merlot, is aged for 15 months in smoked oak barrels gaining unprecedented complexity and finesse.

Arothymies 2015 definitely will surprise you with his character by opening new paths for your palate. It suits holidays and festive tables perfectly so be careful to ensure your own bottles while still available.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep ruby ​​color in the glass.

Complex nose with aromas of plum jam, cherry and sour cherry combined with rose and violet on a background of sweet spices. Toffee, cotton candy and herbal hints of grass complete the rich aromatic profile.

Rich mouth, full of tension. The nicely integrated sweetness balances the elaborately pronounced acidity which lightens the palate, while the distinct tannins add special interest. Cherry, raspberry and caramel insist on the remarkably long aftertaste.

Technical stuff
Color Red
Type Semi-dry
Year 2015
Alcohol 14 %
Origin Naoussa
Variety Xinomavro, Merlot, Syrah
Aromas plum jam, sour cherry, cherry, rose, violet, cinnamon, licorice, toffee, cotton candy, grass
Bottle Size 750ml
Barrique 12 months
Serving temperature 13°C
Aging 5 years
Closure Cork
Organic Yes

AROTHYMIES 2015 - DOMAINE KELESIDIS

PAIR IT

Combine it with game, spicy pork chops or ripe yellow cheese.

Pork kebabs

  • 500 gr of minced pork
  • 1 cup or 60 gr breadcrumbs
  • 1 onion, sliced
  • 2 cloves of garlic, melted
  • 1 tbsp of oregano finely chopped
  • 1 tbsp grounded cumin
  • ½ tsp chili powder
  • 1 egg, slightly beaten

Mix meat, breadcrumbs, onion, garlic, oregano, cumin, chili powder and egg. Mold 16 meatballs. Put 4 meatballs in each skewer that has been brushed with some oil. Bake them in medium heat, in the oven or in the barbeque (metal skewers are needed).

Serve the kebabs with barbecue sauce.

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