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ktima Foundi 2020 - Foundi Estate
Foundi Estate

KTIMA FOUNDI 2020 - FOUNDI ESTATE

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

A Single-Vineyard Xinomavro That Captures the Soul of Naoussa!

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Why do we love it?

Ktima Foundi - Foundi Estate is a single-vineyard Xinomavro and a standout Naoussa that gracefully and powerfully showcases the greatness of both the grape and the land. It offers generous aromas of tomato, herbs, red fruits, and spice, all wrapped in a structured, full-bodied palate. This is the kind of Xinomavro you can enjoy young with rich meat dishes—or let it age and pair it with slow-cooked stews and even truffle-based recipes.

Foundis family has a long history of vine cultivation in Naoussa PDO zone. The family winery was founded in 1992, just 4 kilometers outside the town of Naoussa in Imathia, though their first Xinomavro vines were planted back in 1930. Over time, their vineyard practices evolved—expanding in size and embracing modern techniques—while always staying true to tradition. This led to wines of exceptional quality and impressive aging potential.

Ktima Foundi - Foundi Estate comes from a single 1.5-acre vineyard in Karaoutsa, at an altitude of 200 meters. The wine is aged for one year in French oak barrels, gaining complexity and a delicate, spicy profile—without overshadowing the grape’s aromatic identity. A further year of bottle aging elevates its expression and texture even more.

If you love bold, structured Xinomavros with elegant oak aromas—but also crave the balance of juicy red fruit—this is a wine you’re going to love.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, Ktima Foundi shows a medium ruby color with garnet hues.
The nose is intense and expressive, dominated by ripe red fruits—strawberry, sour cherry, plum, and red cherry—layered with notes of tomato paste, vanilla, and coffee. As it opens up, hints of clove, black pepper, allspice, and cinnamon add complexity and charm.

On the palate, it’s full-bodied with rich, velvety tannins and beautifully balanced acidity.
The red fruit character continues with flavors of red cherry, red berry, strawberry jam, and sun-dried tomato, all wrapped in spicy notes of baking spices, vanilla, tobacco, and cocoa. The finish is long, layered, and deeply satisfying.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13.5%
Origin Naoussa
Variety Xinomavro
Aromas Ripe strawberry, sour cherry, plum, red cherry, tomato paste, vanilla, coffee, clove, black pepper, cinnamon
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 8 years
Closure Cork
Organic No

KTIMA FOUNDI 2020 - FOUNDI ESTATE

PAIR IT

Pair it with veal stew with tomato and all spice, slow roasted brisket, and chargrilled rib eye with pepper sauce.

Beef stew with smoked eggplant cream

For the stew
700g beef for stew
2 onions
2 cloves garlic
1 tablespoon tomato paste
400 g concasse tomatoes
1 teaspoon of sugar
500 ml beef stock
1 cinnamon stick
4 berries of allspice
½ teaspoon cumin
1 teaspoon of fresh thyme
40 ml of extra virgin olive oil
Freshly ground pepper
Salt

For smoked eggplant cream
3 eggplants (400 g eggplant puree)
30 g flour
50 g butter
350 ml. lukewarm milk
Nutmeg
Salt

For the smoked eggplant cream:

Pierce the eggplants with a fork and char them on an open fire or on the grill until soft. When ready, put them in a strainer and leave them until you prepare the bechamel.

In a heated saucepan, add the butter and once melted, add the flour by stirring constantly, until it gets a light brown color. Then add the milk and reduce the heat, while stirring until it thickens. At the same time, peel the eggplants, mush them with a fork and add them into the bechamel. Finally, add pepper, nutmeg and salt. Stir for about 2 minutes and remove from heat.

For the stew:

Chop the onions and garlic. In a large, deep frying pan, sautée the meat in olive oil, a few pieces at a time, to keep the oil temperature high. Once it is evenly browned add the onions and garlic.

Add the spices, tomato paste, sugar, salt, pepper and finally the tomatoes. Simmer for about 1 hour or until the meat has softened and the sauce has thickened.

Serve by placing the eggplant cream topped with the beef stew and the luscious sauce.

Recipe Notes:

- Beware, do not burn eggplants because they will acquire a strong, heavy taste
- We can use cream instead of milk for a richer taste
- Adjust the spices and their quantities according to your preference


 

Eva Monochari

Food Blogger

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