Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Kotsifali - Merlot 2016 - Karavitakis Winery
Karavitakis Winery

KOTSIFALI - MERLOT 2016 - KARAVITAKIS WINERY

  Greece / Chania
€11.00
9.40
€9.40

Available only for botilia.gr members

JOIN ή LOGIN

Two different worlds in one glass!

SEND PAGE TO FRIEND

Why do we love it?

With a wine that intrigues with both its label and its price, Manolis Karavitakis proves that there can be incredibly delicious wines that do not cost much.

The sophisticated oenologist was previously responsible for some of the most famous wines of the Cretan vineyard, before deciding to take over the family winery in Pontikiana of the Kolymbari area in Chania. With his son Nikos they experiment seeking qualitative enhancement of local and foreign varieties in the sunny climate and terroir of Crete.

In a rare combination of the two main wine regions of the island, Kotsifali from thw Peza zone and Merlot from the area of ​​Chania, meet in a blend of the best expressions of the two varieties on the island.

Kotsifali adds fruit and intensity. The Merlot adds cosmopolitan character and velvety texture while aturing in French oak barrels for 11 months, gives depth and character.

Soft and balanced, Kotsifali - Merlot 2016 by Karavitakis Winery is one of the incredibly delicious red wines with an amazing value for money!

COLOR

RED

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright ruby ​​color with purple hues in the glass.

Expressive nose with predominantly red, and black fruits expressing themselves beautifully on a background of sweet spices and caramel. Cherry, blueberry and ripe strawberry are combined with raspberry and sour cherry. Vanilla, cinnamon, licorice, caramel and hints of black pepper express the barrique beautifully.

Velvety and juicy on the palate, with well worked, moderate tannins and balanced acidity. Cherry, raspberry licorice and pepper stand out and insist on the smoky, long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5 %
Origin Chania, Crete
Variety Kotsifali, Merlot
Aromas raspberry, sour cherry, cherry, blueberry, strawberry, vanilla, cinnamon, licorice, caramel, black pepper
Bottle Size 750ml
Barrique 11 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

KOTSIFALI - MERLOT 2016 - KARAVITAKIS WINERY

PAIR IT

Pair with braised veal, pasta with red sauce and aged cheeses

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.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}