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Gerontoklima 2015 - Antonopoulos Vineyards
Antonopoulos Vineyards


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

A emblematic and classic red wine!


Why do we love it?
Gerontoklima Vertzami - Merlot Antonopoulos Vineyards is a historical and classic red wine. The marriage of the rare Greek variety Vertzami from Lefkada, with the French Merlot, gives a rich and velvety wine that has a fanatical audience that does not miss a vintage!

Antonopoulos Vineyards were born in 1983 in Vasiliko, Achaia, from a dream of Konstantinos Antonopoulos. His vision was to highlight the potential of the region and create high-quality wines. His vision continues today on the same trajectory from the family and the wines remain just as impressive.

Gerontoklima Vertzami - Merlot Antonopoulos Vineyards is probably the best of all. For Gerontoklima, Vertzami comes from its homeland, Lefkada, and Merlot from a vineyard in Selianitika, at an altitude of 350 meters. Each variety is vinified separately and then the wine is aged in French oak barrels of 225 liters, of 2nd and 3rd use, for 19 months. The wine is bottled unfiltered and intended for long aging.

Gerontoklima Vertzami - Merlot Antonopoulos Vineyards is a wine that is definitely worth having in your collection.









Tastes Like

It has a deep purple color and impressive aromas of sour cherry, plum, cherry, bilberry, vanilla, lavender, incense, chocolate, smoke, cigar, and pepper.

In the mouth, it has full body, intense but ripe tannins, and crisp acidity. Ripe plums, bilberry jam, black cherry, dark chocolate, dried purple flowers, sweet spices, and herbs make up a complex set.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13,5%
Origin Ahaia
Variety Vertzami, Merlot
Aromas Sour cherry, plum, cherry, bilberry, vanilla, lavender, incense, chocolate, smoke, cigar, pepper, dried purple flowers, sweet spices, herbs.
Bottle Size 750ml
Barrique 19 months
Serving temperature 17ºC
Aging 8+ years
Closure Cork
Organic No



Pair it with beef in wine sauce with mushrooms, wild boar with plums, or stuffed eggplants with lamb in bites.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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