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Deux Collines 2021 - Domaine Tselepos
Domaine Tselepos


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

A serious contender for your new favorite red wine!


Why do we love it?

What is the next step of a great and successful red wine? An even bigger red wine. And this is exactly what happened to Dilofos of the Tselepos Estate. It was grown, renewed and with the addition of a third, forgotten, indigenous variety to the classic Merlot – Cabernet Sauvignon blend, it became Deux Collines Tselepou!

The native Arcadian variety Kolliniatiko was revived in the last few years and for the first time it is used in one of the wines of the estate. With a deep color and a strong fruity aromatic profile, Kolliniatiko gave an even more local note, enhancing and complementing the blend beautifully.

The grapes for Deux Collines Tselepos come from the estate's vineyards in Tegea, on the Kokkinomylos and Avlotopi hills. After fermentation, the juice spent 10 months in second- and third-use French oak barrels to give the three varieties a chance to perfectly integrate and complement their very different characteristics.

Intensely fruity and complex, the significantly renewed Deux Colline Tselepos Estate is a serious contender for your new favorite red wine.

We are sure you will love this wine!









Tastes Like

In the glass it is intense red with purple highlights. Nose of mainly black fruits, plum, wild berries, blackberries and notes of spices and vanilla from the barrel. Discreet notes of green pepper and eucalyptus add complexity and complete the aromatic ensemble.

In the mouth it is full, with nice acidity and well-worked medium (+) tannins. Black berries and a spicy sensation linger for a long time in the long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 14%
Origin Arkadia
Variety Cabernet Sauvignon, Merlot, Kolliniatiko
Aromas Plum, wild berries, blackberries, spices, vanilla, green pepper, eucalyptus
Bottle Size 750ml
Barrique 10 months
Serving temperature 18°C
Aging 6 years
Closure Cork
Organic No



Pair it with red meat barbecue, game in red sauce, roast beef or mature yellow cheese.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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