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g Red Xinomavro 2017 - gilali
Gilali Wines


  Greece / Rapsani
ADD TO CART At your doorstep in 1 - 3 days

Make room for the New Limited Release Xinomavro!


Why do we love it?

Make room for the newcomers: Gilali Wines! Nikos Papadimitriou's flagship wine is the G Red Single vineyard and Limited Release, based on Xinomavro, and believe us, it's very good! Mild natural winemaking highlights as much as anything the uniqueness of the variety and the terroir.

Papadimitriou family has had vineyards in the heart of Rapsani PDO zone, at the foot of Mount Olympus for many years. From time to time, the grandfather made his own wine, but in recent years his grandchildren have taken over the vineyards. They have managed to enlarge their property by obtaining more vineyards, which are grown organically. We are talking about a really limited production that does not exceed 12,000 bottles in total. The old, dry 60-year-old vineyards of Xinomavro give their best and super-concentrated fruit. The blend includes 2% Syrah, which comes from the same vineyard. The wine is fermented with indigenous yeasts and matured for 14 months in oak barrels of 1200 liters. After that, it was bottled unfiltered, without any other interventions and with sulfites below the minimum limit. The result is rustic but delicious, rich yet elegant, and invites you to cook your best meat for it.

G Red Gilali is the red wine that you will ask for on cold winter nights but it will be sold out!

Hurry up and catch it!









Tastes Like
It has medium ruby color and complex aromas of black olive, sun-dried tomato, cherry, cranberry, marjoram, rosemary, cinnamon, pepper, tobacco, cocoa, tea and forest floor. Impressive mouth with solid structure, medium body, intense but ripe tannins and crisp acidity.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,9%
Origin Rapsani
Variety Xinomavro, Syrah
Aromas Black olive, sun-dried tomato, cherry, cranberry, marjoram, rosemary, cinnamon, pepper, tobacco, cocoa, tea, forest floor.
Bottle Size 750ml
Barrique 14 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic Yes



with imam baildi, mousaka, lamp with orzo stew or with a BBQ beef fillet.

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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