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Ktima Driopi Reserve 2015 - Domaine Tselepos
Domaine Tselepos

KTIMA DRIOPI RESERVE 2015 - DOMAINE TSELEPOS

  Greece / Nemea
€19.20
16.30
€16.30

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Why do we love it?

By now you've learned to take it for granted. Whatever he does, you expect a perfect result. Only the finest grapes will get into his tanks and barrels, and this is the basis for our beloved Driopi Reserve 2015.

Enjoy Ktima Driopi Reserve 2015, the most cosmopolitan version of Agiorgitiko, from the man who managed to make even French producers envy his wines. From old vines in the well-known Grand Cru area of Nemea, Koutsi, the low yields and the pioneering viticultural techniques give the best character of Agiorgitiko. With 25 days extraction and 12 months of maturation in oak barrels, Driopi Reserve 2015 is a rich, complex, robust red wine with a velvety feel that wins you from the first sip. 

If you have patience to wait for 5-8 years, it promises to reward you!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has dark ruby color.

Exuberant aromas of ripe forest fruits, black cherry, raspberry jam, dried plum and nuts are complemented by eucalyptus and spicy notes.

Full bodied with smooth tannins and crisp acidity that gives balance. 

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14%
Origin Nemea
Variety Agiorgitiko
Aromas black cherry, raspberry jam, dried plum, eucalyptus, green pepper
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 7years
Closure Cork
Organic No

KTIMA DRIOPI RESERVE 2015 - DOMAINE TSELEPOS

PAIR IT

with slow cooked meat with red sauces, small hunts or a stuffed turkey.

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.

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