Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Cuccuvaia 2010- Domaine St. Gabriel Archangel
94
Azienda Agricola San Gabriele Arcangelo

CUCCUVAIA 2010- DOMAINE ST. GABRIEL ARCHANGEL

  Italy / Tuscany
€30.35
26.80
€26.80

Available only for botilia.gr members

JOIN ή LOGIN

One of the best this year!

SEND PAGE TO FRIEND

An italian wine with a greek character!

It is called Cuccuvaia, it is a natural wine without any sulfites (below limits), by the Italian variety Sangiovese, from the harvest of 2010. It is produced in the heart area Montecucco DOCG zone, in the municipality of Cinigiano in Maremma area of ​​Tuscany!

Complicated, concentrated, with juicy fruit, and although it has been for a whole 5 years in the barrel, it is incorporated with mastery, giving a spicy tone without overlapping the fruity character of the variety.

Known by the nickname «il Greco" and very popular in the region, Stavros Tsoukas has been doing great things in Italy since the early 90s when he gave up Athens and architecture for a new life in Tuscany.

He cultivated the local variety Sangiovese with organic and biodynamic tecniques. Without the use of sulfur, the valuable juice remained in French oak barrels for 5 years and was bottled unfiltered.

The amazing Cuccuvaia 2010 of S.G Arcangelo already belongs in the cult wines of Italy, with its reputation spreading by word of mouth all over the world. It promises to amaze you and make you proud of the accomplishments of «il Greco».

If we did not love him so much, we probably would envy him...

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep grenache color with ruby ​​hues in the glass.
On the nose, ripe red fruits, sweet spices and earthy sense dominate. Ripe cherry, sour cherry jam, dried fig and cranberry compose the fruity base while licorice, cloves and red pepper add a spicy tone. Coffee, tobacco, wood, leather, and fresh soil gradually make their appearance contributing to the very complex character with toffee and chocolate completing the bouquet.
Rich mouth, velvety, with well worked medium intensity tannins integrated nicely and noteworthy acidity which adds nerve and intensity. Strawberry, fig, plum and cherry stand out in the mouth on a background of leather, cocoa and coffee. The long finish leaves a licorice feel in the mouth that lasts.

Technical stuff
Color Red
Type Dry
Year 2010
Alcohol 15%
Origin Cinigiano, Maremma, Tuscany
Variety Sangiovese
Aromas cherry, fig, sour cherry, licorice, red pepper, tobacco, chocolate, soil
Bottle Size 750ml
Barrique 60 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic Yes

CUCCUVAIA 2010- DOMAINE ST. GABRIEL ARCHANGEL

PAIR IT

Combine it with veal in tomato sauce, pasta with tomato sauce, grilled beefburgers or yellow cheese.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}