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Geometria Agiorgitiko 2021 - Lafazanis Winery
Lafazanis Winery

GEOMETRIA AGIORGITIKO 2021 - LAFAZANIS WINERY

  Greece / Nemea
SORRY GUYS, WE RAN OUT OF THIS ONE

A juicy and expressive Agiorgitiko!

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Why do we love it?

Geometria Agiorgitiko Lafazanis Winery is a juicy and expressive Agiorgitiko without a trace of oak. Enjoy it slightly chilled next to homemade meatballs with tomato sauce and it will surely impress you!

Spyros Lafazanis's winery in Nemea has a long history and tradition in wine. In recent years, the winery has become a family affair since both Vassilis and Athina Lafazani work along with their father, everyone in a different position. The new series of Geometria, in addition to the modern appearance, also has quite modern content. Geometria Agiorgitiko Lafazanis Winery, in particular, is a very fresh and different Agiorgitiko from what we are used to from Nemea. Cryo-extraction and short maceration give it rich red fruit and elegant tannins while the absence of oak allows all the delicate aromas of the variety to shine.

Try it and you'll see for yourself!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Geometria Agiorgitiko Lafazanis Winery has medium ruby color with purple hues and elegant aromas of strawberry, cherry, plum and sour cherry. Notes of cinnamon and black pepper complete the set.

In the mouth it has medium (-) body, medium acidity and mellow tannins. Juicy red fruits mingle with notes of violet, butterscotch and cinnamon.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 13.5%
Origin Nemea
Variety Agiorgitiko
Aromas Strawberry, cherry, plum and sour cherry, cinnamon, black pepper
Bottle Size 750ml
Barrique -
Serving temperature 16ºC
Aging 2 years
Closure Cork
Organic No

GEOMETRIA AGIORGITIKO 2021 - LAFAZANIS WINERY

PAIR IT

Pairs with meatballs with tomato sauce, scrambled eggs with tomato and sygklino, pork chops

Spaghetti with sun-dried tomatoes, pecorino and basil

500g wholegrain spaghetti 
150g of sun-dried tomatoes
150g of pecorino
20g black raisins
1 clove of garlic
6-7 basil leaves
6-7 cherry tomatoes
80ml olive oi

Boil plenty of water in a large saucepan, add generous doses of salt and cook the spaghetti for 6-8 minutes. Drain them and keep a cup of the pasta water.

Put the sun-dried tomatoes, raisins, garlic, basil leaves, half of the pecorino and olive oil in the blender.

In a large frying pan put the pesto you just prepared, add the pasta and half of the pasta water, mix well and if necessary add a little more pasta water.

Add some freshly ground pepper, the cherry tomatoes cut in two, 2-3 tablespoons of pecorino and remove from the heat.
Serve with basil leaves and pecorino.

Recipe Notes:
- If you use dried sun-dried tomatoes soak them in water or in the olive oil you will use
- In addition to raisins we can add 2 dried dates
- You can also add some fresh thyme

Eva Monochari

Food Blogger

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