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Cabernet Sauvignon Nature 2020 - Tetramythos Winery
Tetramythos Winery


  Greece / Aigialeia
ADD TO CART At your doorstep in 1 - 3 days

The epitome of harmony!


Why do we love it?

Cabernet Sauvignon Natur-ε is the epitome of harmony! An impressive red wine from a very intensely tannic variety, caressed by the nature of Aegialia, tempered by the experience of Tetramythos Winery, and rounded, to finally end up in our glass and be enjoyed like water!

For 15 years, the Tetramythos Winery has been cultivating its vines in Diakopto, Aegialia, with the principles of organic farming. Vintners and oenologists have dedicated themselves to highlighting the exceptional microclimate of the area, which, combined with minimal, almost zero interventions during winemaking, gives unique wines. The 18-year-old Cabernet Sauvignon is cultivated at an altitude of 500 and 840 meters and gives its best! The yield per hectare is small but the limestone soil gives it unique strength and high acidity. After alcoholic fermentation in the tank, malolactic fermentation follows and then the wine matures in oak barrels for more than a year, finally being bottled unfiltered with almost zero addition of sulfites. The result is pure magic, in a silky wine that the mountain breeze has left its strong imprint.

Cabernet Sauvignon Natur-ε perfectly captures the smooth collaboration between nature and sustainable winemaking practices. It's a captivating wine that while you can drink it now, its evolution over the next 15 years (yes, you read that right) looks set to be just as wonderful!









Tastes Like

In the glass, it is deep purple. Fascinating aromas of plum jam, sweet cherry, Madagascar vanilla, eucalyptus, thyme, allspice, cinnamon, cedar, and cigar flood the glass.

It has a full body in the mouth. The tannins are many and rich but soft like velvet. Very balanced acidity and structure that gives the feeling of a special and rare freshness. Plum, vanilla, and cinnamon blend beautifully with hints of chocolate and create a long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Aegialia
Variety Cabernet Sauvignon
Aromas Plum, sweet cherry, Madagascar vanilla, eucalyptus, thyme, allspice, cinnamon, cedar, cigar
Bottle Size 750ml
Barrique 12 months
Serving temperature 18ºC
Aging 8+ years
Closure Cork
Organic Yes



Try it with rosemary-marinated veal steaks, grilled juvecchi, aubergines with braised rooster, pasticcio, and char-grilled rib eye.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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