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Farfallina Day 4 - Jima Winery
Jima Winery

FARFALLINA DAY 4 - JIMA WINERY

  Greece / Arta
€38.20
€32.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

Only 280 bottles!

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Why do we love it?

You have loved Panos Jimas’s wines as much as we do, we know that, so we are very happy that we managed to reserve some of the super limited bottles of Farfallina Day Four Jima Winery. It is a Vlachiko that does not look like anything of what you have tried so far.

Panagiotis Jimas, a chemist-oenologist by profession, fell so madly in love with wine that he decided to take this love to the extreme. In 2013 he started attending classes for the WSET Diploma, one of the most important titles in the field of wine worldwide while at the same time he started to set up his own vineyard in Kalomodia, Arta. The vineyard is located just a few kilometers away from Amvrakikos gulf and so the soil is rich in clay, calcium and marine fossils. This type of soil is responsible for some of the most robust and rich red wines in the world. So is the Farfallina Day Four Jima Winery which consists of 100% Vlachiko. The wine fermented with cultured yeasts and matured in a single 225-liter oak barrel, for over 12 months. It was bottled unfiltered, in only 280 bottles, with a label created by an artist, a friend of the Jimas family.

Decant Farfallina Day Four Jima Winery and enjoy it with game dishes.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium ruby color and intense aromas of sour cherry, kirsch, plum, raspberry, vanilla, paprika, cinnamon, dried herbs and leather.

In the mouth it has medium body, sharp acidity and medium but well-polished tannins. Juicy, fresh red fruits are mixed with hints of herbs, spices and meat in an impressive set.

Technical stuff
Color Red
Type Dry
Year NV
Alcohol 12%
Origin Arta
Variety Vlachiko
Aromas sour cherry, kirsch, plum, raspberry, vanilla, paprika, cinnamon, dried herb, leather
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic No

FARFALLINA DAY 4 - JIMA WINERY

PAIR IT

Perfect pairing wild boar stew, rooster pastitsada, chicken cacciatore

Rooster Pastitsada (spicy tomato sauce)

1 kg of rooster, cut into portions

500 gr. spaghetti (ideally no. 2)

1 clove of garlic

2 large onions

2 tbsps. white wine vinegar

200 ml. red wine

1 tbsp. of sugar

1 tbsp. of butter

2 tbsps. of tomato paste

150 gr. tomato sauce

2 bay leaves

1 cinnamon stick

3-4 all spices

Olive oil

Freshly ground black pepper

Salt

Wash the rooster and dry it with absorbent paper. Heat up the olive oil in a frying pan, brown the pieces of the rooster well on all sides and transfer them to a wide, deep pot.

In the pan (with the olive oil) we used before, add the butter, garlic and onions after chopping them. We saute them until they soften, and then add the vinegar. Then return the meat into the pot.

Put the pot in high heat and pour in the wine. Leave for a few minutes to evaporate and then add the spices, sugar, pepper and salt. Finally add the tomato paste dissolved in a cup of hot water.

Lower the heat and let simmer until the meat softens and the sauce is thick.

Check regularly to have enough sauce and add extra hot water if necessary.

When the rooster is tender, boil the spaghetti in another pot.

Remove the meat from the saucepan and place it on a serving platter. Put the spaghetti in the sauce and mix well to absorb the juices.

Serve the spaghetti with the meat and if you want, sprinkle with a little cinnamon and grated cheese.

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