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Don Giovanni 2020 - Papargyriou Estate
Papargyriou Estate


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The biggest wine bet ever!


Why do we love it?

Don Giovanni returns to the scene of the crime for an ultimate face-off, with you who didn’t manage to try the previous vintage. Great Greek wines like Don Giovanni by Papargyriou Estate rarely makes it until summer, so as you read these lines you should have already put a few bottles in your basket.

Originally from the foggy Piemonte, Nebbiolo is one of the world's most difficult varieties to grow and makes some of the world's top red wines, the Barolos. Trying to move it only makes things even more difficult. Giannis Papargyriou, who is not afraid of challenges, tried and planted Nebbiolo in Lalioti, Corinth.

Well, the mist in the vineyard of Papargyriou Estate may not be so frequent, but with the magical touch of Yiannis and the rich in limestone soil that Nebbiolo seems to like, Don Giovanni by Papargyriou Estate is the best version of Nebbiolo in Greece. Okay, the 26-months maturation in 1300lt oak barrels had to do with it, too.

As a very limited production Greek wine, it is looking for the  glasses that will worship it now or the cellars that will store it for 6-7 years.







Tastes Like

Ruby color with grenache shades in the glass.

Rich nose, full of spices, dried fruit, and herbs. Black pepper, cinnamon, anise, and ginger are combined with dried plum and sour cherry in a bouquet full of intensity and duration. Lavender and eucalyptus, smoke, and leather keep evolving while dried violet leaves a sweet feeling that surprises pleasantly.

Moderate (+) volume mouth with balanced and beautifully embedded tannins and lively, full-nerve acidity. That's where the good part starts. Cherry, sour-cherry, tobacco, and chocolate make the beginning. Look for black tea, lavender, and fresh leaves. The long-lasting aftertaste leaves a feeling of cinnamon and ginger in the mouth.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14,5%
Origin Corinth
Variety Nebbiolo
Aromas Black pepper, cinnamon, anise, ginger, dried plum, sour cherry, lavender, eucalyptus, smoke, leather, dried violet
Bottle Size 750ml
Barrique 26 months
Serving temperature 18°C
Aging 10 years
Closure Cork
Organic No



Pair it with cooked meats in red sauce, grilled sausages, yellow cheeses and cold cuts.

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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