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Laurier Noir Nature 2019 - Tetramythos Winery
Tetramythos Winery

LAURIER NOIR NATURE 2019 - TETRAMYTHOS WINERY

  Greece / Aigialeia
€23.20
€19.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

Mavrodaphne is again responsible for one of the most elegant Greek wines!

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Why do we love it?

Laurier Noir Nature Tetramythos Winery is an ultra-elegant expression of the "forbidden" variety, Mavrodaphne! Mild, almost zero, interventions leave the terroir and variety to speak for themselves!

Tetramythos Winery is famous for the wines of mild intervention that it makes but also for the importance that it gives to both the terroir and the local varieties. For this reason, about 15 years ago, they planted their Mavrodaphne in the village of Vrosthena Diakoptou, at an altitude of 915 meters. The vineyards were never irrigated or fertilized, in the context of organic agriculture but also in the logic of natural winemaking. The harvest was done by hand and the wine was fermented with indigenous yeasts. After fermentation, it was transferred in oak tanks of 1500 liters where it matured for 8 months. The wine was then bottled unfiltered and without the addition of sulfites in order to reach your glass as the purest expression of Mavrodaphne.

Laurier Noir Nature Tetramythos Winery is the Mavrodaphne you will love!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Laurier Noir Nature Tetramythos Winery has a medium purple color and impressive aromas of violet, lavender, laurel, cherry, blueberry, and sour cherry. Hints of iodine, vanilla, and chocolate complete the special bouquet. In the mouth, it has a medium body, crisp acidity, and medium, juicy tannins. Purple flowers are mixed with ripe red and black fruits, sweet spices, and herbal notes.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Aegialia
Variety Mavrodaphne
Aromas Violet, lavender, laurel, cherry, blueberry, sour cherry, iodine, vanilla, chocolate.
Bottle Size 750ml
Barrique 8 months
Serving temperature 14ºC
Aging 6 years
Closure Cork
Organic Yes

LAURIER NOIR NATURE 2019 - TETRAMYTHOS WINERY

PAIR IT

with grilled meat and barbecue sauce, roast beef with spices, yellow cheese or even with chocolate.

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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