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Kratistos 2015 - Lykos Winery
Lykos Wines

KRATISTOS 2015 - LYKOS WINERY

  Greece / Nemea
€17.10
12.40
€12.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

A Classic Agiorgitiko thirsty for blood!

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Why do we love it?
Kratistos by Lykos Winery is an Agiorgitiko based in Evia! Apostolos Lykos believes so much in the potential of this great red variety that it was almost impossible not to mess with it. And he does it well, very well!

The family winery of Nana and Apostolos Lykos may be located in Malakontas, Evia, but they managed to reach Nemea, specifically Koutsi of Nemea, where Kratistos originates. Dimitris Lykos is now actively involved in winemaking and along with his father, they do not stop experimenting and evolving their wines year by year. For Kratistos, they use classic red vinification with extraction for 15 days. This is followed by aging in French oak barrels for 12 months and 6 months in the bottle.

If you were looking for the proper wine for your Sunday family lunches, you just found it!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has moderate ruby color and intense aromas of sweet spices such as vanilla, cinnamon, and cloves and ripe fruits such as plum, cherry, berry. Rich mouth with medium to full body, soft tannins, and balanced acidity. In the mouth, the fruits are sweeter and spicier while notes of toffee and bitter chocolate give extra points of complexity to the whole.
Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14%
Origin Nemea
Variety Agiorgitiko
Aromas Vanilla, cinnamon, cloves, plum, strawberry, cherry, cranberry, toffee, bitter chocolate.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5+ years
Closure Cork
Organic No

KRATISTOS 2015 - LYKOS WINERY

PAIR IT

with meatballs in red sauce, stew or mousaka.

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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