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Deux Dieux 2021 - Aivalis Winery
Aivalis Winery


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

The most complete Greek wine you'll taste this year!


Why do we love it?
Deux Dieux Aivalis Winery consists of two imposing varieties, Syrah and Agiorgitiko, and their union as you can imagine is simply… divine! What is certain is that it is expected to be a blockbuster this year, like every year!

The original blend has it all and shows how this couple came to stay. Syrah gives tannins, acidity and peppery character, Agiorgitiko finesse and juicy red fruit. With unparalleled attention in the vineyard, Syrah has given just 240 kg/acre, while the performance of the excellent quality Agiorgitiko from the Alikiza area did not exceed 320 kg/acre. Old vineyards, dry and without any fertilization for years, have done their best to ripen just a few bunches. You understand now what kind of concentration we are talking about.

Christos as a viticulturist, and Sotiris as a winemaker, have now set a new important goal. The production of age-worthy wines with aging potential for over 10 years. The two varieties are vinified separately and their valuable juice matures for 30 months in new French oak barrels from the Alier forest. Once blended, Deux Dieux rests in the bottle for a few months before it reaches our glasses. They claim it's destined to have a 10-year life ahead of it and they are probably right. Deux Dieux Aivalis Winery is shining now but will become dazzling in the years to come.

Deux Dieux Aivalis Winery is probably the most complete wine we've tasted this year. A wine that floods the palate and evolves even more as you drink it.









Tastes Like
Deux Dieux 2021 Aivalis Winery has a deep, almost impenetrable purple color, with bright violet hues. The nose is intense and riveting with dense red and black fruit such as ripe cherry, sour cherry, raspberry, bilberry, and cassis jam. Behind the fruit, follow notes of flowers and herbs: lavender, violet, marjoram, and eucalyptus. Green pepper, vanilla, nutmeg, spice, butter, bitter chocolate, leather, and cedar contribute to creating a truly complex bouquet that stands out among thousands.

On the palate, it is full-bodied, with medium (+) tannins and balanced acidity. While tannins are noticeable, they are juicy and well-polished, giving an exquisite structure to the wine. The fruit (cherry, berry, bilberry, cassis) in every version: juicy, ripe, crisp, caramelized, is so dense that you almost chew it. Pepper, cinnamon, eucalyptus, vanilla, butter caramel, tobacco, cedar, coffee, and cocoa in every sip.
Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 15%
Origin Nemea
Variety Agiorgitiko, Syrah
Aromas Cherry, sour cherry, raspberry, bilberry jam, cassis, lavender, violet, marjoram, eucalyptus, green pepper, vanilla, nutmeg, spice, butter, bitter chocolate, leather, cedar.
Bottle Size 750ml
Barrique 30 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No



Pair it with beef bourguignon, wild boar stew, dry aged beef steaks or braised lamb.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle


Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.


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