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Artis 2012 - Alexakis Winery
Alexakis Winery

ARTIS 2012 - ALEXAKIS WINERY

  Herakleio,Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

Red wine with insurmountable relation quality-price!

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Why do we love it?

It may be grown in the whole Crete and in some Aegean islands but Kotsifali is the variety-landmark of Herakleio Crete.Even if it is difficult in one-variety vinification,good Kotsifali is elegant red wine with aroma intensity and rich body.

An excellent sample of this variety is Artis 2012 of Alexakis Winery at the foot of Mount Psiloreitis.Being rich with aromatic intensity and gentle in the mouth,it is a classical example of the potential of the variety at the hands of experienced wine producers.

The relation between quality and price is just exquisite!

COLOR

RED

AROMA

BODY

ACIDITY

Tastes Like

In the glass,its colour is ruby red with purple highlights.

In the nose,red ripe fruit is dominant while in the beautiful and complex total take part rose,carameled apple,smoke and oak.

In the mouth,it is rich with medium,gentle tannins and ballanced acuity.Blackberry and carameled fruit are the distinctive aromas of the variety while the long aftertaste leaves the sense of quince paste in the mouth.

Technical stuff
Color red
Type dry
Year 2012
Alcohol 12%
Origin Herakleio,Crete
Variety Kotsifali 100%
Aromas red ripe fruit, rose,carameled apple,smoke ,oak
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No

ARTIS 2012 - ALEXAKIS WINERY

PAIR IT

Enjoy it by itself,with pasta and minced meat,veal in tomato sauce or with grilled salmon.

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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