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Kompsos Liatiko 2023 - Karavitakis Winery
Karavitakis Winery


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

The Most Elegant Red of the Year!


Why do we love it?
We have not come across another wine that the label fits the content that much, as with Kompsos Liatiko of Karavitakis Winery. The finest red variety of Crete, Liatiko, in the hands of Nikos Karavitakis gives a delicate and juicy red wine that overflows with elegance.

Nikos Karavitakis, who is now at the helm of the winery, has undertaken to continue the brilliant work of his father, Manolis. Manolis Karavitakis was and is an emblematic figure for Cretan wine. Since he studied Oenology in Italy, he brought a new era in Crete and ideas that were radical for the time. Since then, he has not stopped experimenting and thriving. The bet for Nikos was big, he had to keep up the pace. But, how can you keep up the good work of the man who first planted Negroamaro and Sangiovese in Crete? You are dealing with the most demanding and at the same time impressive Cretan red variety, Liatiko. For the supreme expression of elegance, Nikos chose not to load Liatiko with many things but preferred to ferment it in oak barrels of 500 liters and then transfer it to stainless steel tanks where it matured for 6 months. The result has an impressive fruit purity, dressed with discreet sweet, spicy notes and botanical touches! Sublime!

Kompsos Liatiko by Karavitakis is definitely the definition of elegance and the red wine you will want to drink all summer long!









Tastes Like

It has pale ruby color and explosive aromas of strawberry, cherry, sour cherry, plum, and raspberry jam, accompanied by notes of vanilla, toffee, cinnamon, and herbs.

Juicy and delicate mouth, with medium body, discreet acidity, and velvety tannins.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 14%
Origin Chania, Crete
Variety Liatiko
Aromas Strawberry, cherry, sour cherry, gooseberry, pomegranate, vanilla, toffee, herbs.
Bottle Size 750ml
Barrique -
Serving temperature 14°C
Aging 5 years
Closure Screw cap
Organic No



Pair it with a tuna fillet in soya-lime sauce, pizza with prosciutto, or pork tenderloin in wine sauce.

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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