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Elia Negroamaro 2018 - Karavitakis Winery
Karavitakis Winery

ELIA NEGROAMARO 2018 - KARAVITAKIS WINERY

  Greece / Chania
€26.80
21.00
€21.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

Just 540 bottles! Collector or not, you must catch it!

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Why do we love it?
Negroamaro 2018 by Karavitakis Winery is the wine that all the fine, Italian, red wines are jealous of because they cannot reach it! It's the wine you don't know yet, but believe us, YOU WANT IT! Put the kids to bed, hang up the phone and turn off Netflix. Things are getting serious: there are ONLY 540 bottles!

Negroamaro is the pride of Manolis Karavitakis and a personal bet that has been long since won. When everyone planted Cabernet Sauvignon and Chardonnay in Greece, Karavitakis planted Negroamaro and Sangiovese. Well, this man was and is, always a pioneer! His studies in Bologna left their mark, so Manolis Karavitakis loved Italian varieties almost as much as Cretan ones. He passed this love on to his son, Nikos, who has recently been at the helm of the winery and has been keeping experimenting with him.
The years passed and the vineyard with Negroamaro in Chania reached its best moment and gave its most concentrated and ripe fruit. The nectar with the deep, black-purple color (Negroamaro means black and bitter after all) matured in French oak barrels of 1st and 2nd use for 12 months. And now, it's ready and it's good, very good. So good that surely the 540 bottles will disappear rapidly and you will be calling us, sending emails, asking us if we can find you another unicorn bottle. You already know the answer so don't say we didn't warn you…

If you have to try a single Greek wine from an international variety in your life, it is Negroamaro 2018 of Karavitakis Winery!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like
Deep purple color, almost black and intoxicating aromas of ripe sour cherry, black cherry, plum and berry accompanied by notes of vanilla, clove, cedar, ink, toffee, hazelnut, chocolate, and coconut. If purple velvet were a wine it would definitely be Negroamaro. Rich, luscious body, dense fruit, crisp acidity, and intense but ripe and well-polished tannins.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Chania, Crete
Variety Negroamaro
Aromas Sour cherry, black cherry, plum, blackberry, vanilla, clove, cedar, ink, toffee, hazelnut, coconut chocolate.
Bottle Size 750ml
Barrique 12 months
Serving temperature 18ºC
Aging 8 years
Closure Cork
Organic No

ELIA NEGROAMARO 2018 - KARAVITAKIS WINERY

PAIR IT

with beef bourguignon, pork with prunes, a burger with bbq sauce or wild boar with Pappardelle.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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