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Le Difese 2017 - Tenuta San Guido
Tenuta San Guido

LE DIFESE 2017 - TENUTA SAN GUIDO

  Italy / Tuscany
€25.90
22.10
€22.10

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One magnificent wine from Tuscany's most emblematic winery!

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Why do we love it?

It's time to introduce you Sassicaia's little brother, Le Difese from the Tuscan flagship winery Tenuta San Guido!

Marchese Mario Incisa della Rocchetta decided in the 20's that he wanted to make a "Thoroughbred" wine for him and his friends. Mario had a great love for horses and by the term "Thoroughbred" he meant a "purebred" wine, powerful and strong, just like the "Thoroughbred" breed! With Bordeaux wines in mind, he began experimenting an he managed to create one of the most famous Cabernet blends outside of France. Tenuta San Guido did not stop there, however. Since Sassicaia has a prohibitive price for some, they created Le Difese to give the public a more accessible taste of their elegance and grandeur. Le Difese is 70% Cabernet Sauvignon and 30% Sangiovese. After malolactic conversion, the wine matures for 8 months in oak French barriques. The result stands out for its elegance and incredible structure, with its velvety tannins!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM (+)

Tastes Like

Bright cherry color that fits perfectly with its juicy fruity character. Strawberries, cherries, sour cherries, plums, all fresh, crunchy and juicy, infused with an earthy and botanical character expressed in aromas of tea, wet leaves and rosemary. In the mouth it has the balance of a ballerina in pointes, with refreshing acidity and silky tannins.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5%
Origin Tuscany
Variety Sangiovese, Cabernet Sauvignon
Aromas Strawberries, cherries, sour cherries, plums, earthy, botanical, tea, wet leaves, rosemary.
Bottle Size 750ml
Barrique 8 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

LE DIFESE 2017 - TENUTA SAN GUIDO

PAIR IT

with roasted duck, beef ragout or a mushroom risotto with truffles.

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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