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Laura Nera 2012 - Achaean Winery

A really interesting fresh Mavrodaphne, in its dry version !

87/100
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Laura Nera 2012 - Achaean Winery
87/100

Acheon Winery
Origin Icon  Achaia
Sorry guys, we ran out of this one {{item.CannotBuyReason}}
Why do we love it?

In Egialia the famous for wine production area, the family Katsikosta producing wine since 1946. The third generation of the family now, Lukas & Sousana, completing oenological studies in France, continue the tradition that they inherited, doing a remarkable job with local varieties, in Acheon estate, and they have been rewarded with excellent wines.

Laura Nera 2012

Produced by the classical –in Egialia-  variety of Mavrodaphne,  in its dry version, this fresh, interesting, complicated red wine will make even the most skeptical to revise their view of the variety.

Tastes Like

The color is deep ruby with violet hues.

We recognize the aromas of ripe, sweet red fruit, especially strawberry and cherry, complemented by fine aromas of sweet spice and subtle hints of smoke.

The balanced, full-bodied with velvety texture, integrated with soft tannins and fruity aromas mouth. The good aftertaste leaves you the feeling of wood and spice in the mouth.

Rating botilia.gr: 87/100

Aromas
sweet ripe red fruits, sweet spices, tobacco
Pairs with
Peppered steak, red meat in wine sauce and yellow cheese
Technical stuff
Color red
Type dry
Year 2012
Origin Achaia
Variety 100% Mavrodaphne
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Closure Cork
Organic No

PAIR IT

Served with : pepper steaks, red meats with sauces wine or strong yellow cheese.

Fillet Mignon with red wine sauce

  • 2-4 filets mignon, 3-5 inches thick
  • Salt
  • Canola or grape seed oil
  • 3-4 tbsp. of butter
  • 2 cups of red, full bodied, wine (we used Cabernet Sauvignon)
  • Black pepper

  Clean your fillets from hard fats and remove what you do not like.

  Leave the fillets at room temperature for about 60 minutes and towel them with kitchen towels, removing all the water and possible blood. Before cooking, brush them with some canola oil and season then well with salt.

 Heat two tablespoons of canola oil in a non-stick pan on high heat for about a minute. Apply the canola oil all over the pan with rotary movements. Throw the fillets in and immediately, lower the heat to medium. Leave them for about 3 minutes without moving them and preferably without piercing them. Depending on the thickness or the doneness , you can leave it for up to 6 minutes in the pan.

 Turn the filet mignon and roast for another 2-5 minutes depending on the thickness and  the doneness. Set aside and cover with foil to rest, until the sauce is ready.

  Pour the wine into the pan and increase the heat. Let the wine boil for about 10 minutes or till it’s reduced to 3/4. Return any juice from the fillets, if there is any, to the pan. Wait until it stops boiling. Then add the butter, one tablespoon at a time by stirring well until it melts. Add salt and serve over the fillets. Add freshly ground black pepper.

 

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Acheon Winery

Laura Nera 2012 - Achaean Winery

Origin Icon  Achaia
SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aromas
sweet ripe red fruits, sweet spices, tobacco
Pairs with
Peppered steak, red meat in wine sauce and yellow cheese

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