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Fresco Rosso 2023 - Idaia Winery

Kotsifali has changed!

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Fresco Rosso 2023 - Idaia Winery
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Why do we love it?

Fresco Rosso from Idaia Winery is the Kotsifali that you have been patiently waiting for all these years, to finally become the wine that you will easily consume daily and hold on, slightly cool! Fruity, playful and extremely enjoyable!

The Kotsifali variety is one of the most shaky in reputation indigenous varieties of the island, which some stubbornly refuse to consume. Until a while ago. Because of course that changed, and history has shown that those who decided not to give up and to persistently deal with it were vinified! The team of Idaia Winery from Heraklion, Crete, who cultivated the dry vineyard in Venerato so that it would yield excellent quality fruit, worthy of becoming a single-varietal red wine, also belongs to them.

One of the most enjoyable versions of the variety that is really worth trying and combining with anything that grabs your appetite!

Tastes Like

In the glass, it is deep crimson. Richly aromatic with raspberries, plums, black cherry, and blueberry dominating. Violet and pepper give a sense of freshness, while eucalyptus notes give additional freshness.

In the mouth, it has a medium body, with round tannins, medium cool acidity, and intense juicy fruit. Sour cherry, raspberry, blueberry, red and black cherry, and violet, create a long-lasting enjoyable aftertaste.

Aroma
Acidity
Aromas
Raspberry, plum, black cherry, blueberry, violet, pepper, eucalyptus
Technical stuff
Color Red
Type Dry
Alcohol 13%
Origin Herakleio Crete
Variety Kotsifali
Bottle Size 750ml
Barrique -
Serving temperature 12°C
Aging 3 years
Closure Screw cap
Organic No

PAIR IT

Barbeque, burgers, grilled meats, eggplant dishes and yellow spicy cheeses are its strong point

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

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Idaia Winery

Fresco Rosso 2023 - Idaia Winery

RED
SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aroma
Acidity
Aromas
Raspberry, plum, black cherry, blueberry, violet, pepper, eucalyptus

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