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Finikas Red Oaked 2016 - Drouva Winery
91
Drouva Winery

FINIKAS RED OAKED 2016 - DROUVA WINERY

  Greece / Pirgos Ilia
€9.80
8.80
€8.80

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The wine you will need to know in a few years!

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Experiments!

Julia Drouva is the definition of the future of Greek wine. Very young, talented, she now takes over the reins of the family winery. What's changing? Experimentation, again experimentation, and new techniques. The first results are here and they show the way. The new Phoenix Red 2016 of the Drouva Winery is a really good start.

Mavroudi (70%) and Agiorgitiko (30%) of the privately-owned vineyards of the family in Agios Georgios Pyrgos Ilias were hand-picked at the right time. Even for the pressure of the grapes, any mechanical intervention was minimal. The precious juice remained in French oak barrels for about 10 months. The result is seductive and spicy and surely sets the bar high for the next steps of the winery.

Julia is the new generation of Greek wine and if she continues so, her future looks brilliant. Do not listen to us. The Phoenix Red 2016 of Drouvas Winery is the ultimate proof.

Just don’t miss the chance to try now, the wine that everyone will talk about tomorrow.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium ruby color, ​​with purple shades.

Exuberant and spicy nose with aromas of cherry, strawberry, blueberry, plum, toffee and oak. Spicy notes of allspice, vanilla and pepper express the barrel beautifully.

In the palate, it is medium bodied, with moderate acidity and velvety tannins. Cherry, sour cherry, plum and raspberry are covered with spices, cinnamon, vanilla, pepper, cocoa, caramel and oak. The long lasting aftertaste leaves a spicy feel in the palate.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13 %
Origin Pirgos Ilias
Variety Mavroudi, Agiorgitiko
Aromas cherry, strawberry, raspberry, plum, milk candy, oak, cinnamon, allspice, vanilla, pepper
Bottle Size 750 ml
Barrique 10 months
Serving temperature 16ºC
Aging 4 years
Closure Cork
Organic No

FINIKAS RED OAKED 2016 - DROUVA WINERY

PAIR IT

Combine it with Smyrnae snacks, pork chops in bbq or fried meatballs.

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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