FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Greek Wine shop
Loved by 70k+ Members
Free shipping*
Free returns
More than 1,800,000 bottles delivered
Customer Reviews: 9,8/10
F By Foivos Agiorgitiko Mandilaria - Papastratis
Foivos Papastratis

F BY FOIVOS AGIORGITIKO MANDILARIA - PAPASTRATIS

  Greece / Evia
€15.00
€13.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

It will accompany you from the cozy fireplace to the beachside!

SEND PAGE TO FRIEND

Why do we love it?

We are certain that when you hear Agiorgitiko and Mandilaria, your mind doesn’t immediately conjure up images of juicy, super fruity, and exquisite red wines. Well, Foivos, with his F by Foivos Papastratis Agiorgitiko-Mandilaria, has managed to create precisely such a wine—a juicy and fine red wine that will make you reconsider everything you thought you knew about both unoaked red wines and Mandilaria. We swear by it!

Foivos Papastratis is one of the youngest winemakers in Greece. Having been “baptised” in sweet must before he could even walk, his path in wine was likely predetermined. In recent years, he has forged his own path, crafting wines with unique personality and style.

In the case of F by Foivos Papastratis Agiorgitiko-Mandilaria we have a blend of 85% Agiorgitiko and 15% Mandilaria. The wine fermented and matured in stainless steel tanks for six months, ensuring that its fruity character remains intact. The meticulous vinification process showcases the winemaker’s exceptional skills, as it’s not easy to “tame” Mandilaria. This wine piques expectations for even greater achievements.

F by Foivos Papastratis Agiorgitiko-Mandilaria is a versatile red wine that can accompany you from the cozy fireplace to the beachside.

COLOR

RED

AROMA

PRONOUNCED

BODY

LIGHT

ACIDITY

HIGH

Tastes Like

Its vibrant ruby colour and captivating aromas of strawberry, cherry, plum, and cinnamon create an enticing allure. Discreet hints of dried herbs and leather complement the fresh bouquet, inviting you to take a sip.

On the palate, the wine is juicy and delicate, with crisp acidity, light body, and silky tannins. Fresh red fruits, ripe plums, cocoa, and a spicy cinnamon finish linger on your tongue, leaving you with a satisfying experience.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 13%
Origin Evia
Variety Agiorgitiko, Mandilaria
Aromas strawberry, cherry, plum, cinnamon, dried herbs, leather
Bottle Size 750ml
Barrique -
Serving temperature 15-17°C
Aging 3 years
Closure Cork
Organic No

F BY FOIVOS AGIORGITIKO MANDILARIA - PAPASTRATIS

PAIR IT

with grilled meats, rich pasta dishes and aged cheeses.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}