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Le Sang de la Pierre 2017 - Aivalis Winery
Aivalis Winery

LE SANG DE LA PIERRE 2017 - AIVALIS WINERY

  Greece / Nemea
€31.60
25.50
€25.50

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The best Le Sang until now!

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Why do we love it?

We met Le Sang de la Pierre for the first time, 4 years ago. It came, got the highest score in botilia.gr so far and sold out immediately. Those who got the chance to taste it over the years agree with us. Each year is even better. Yes, it does!

Christos Aivalis told us so a long time ago. Even himself was surprised by the concentration and finesse. The Le Sang de la Pierre returned and proves that it is and will be one of the best Greek red wines.

The very specific small vineyard at Traganes, in the unexplored side of Nemea vindicates Christos Aivalis for his persistence at the origin of the fruit and expression of terroir. The ground is full of pebbles. Plants have become rough, both by the rugged terrain and by the complete absence of any lubrication for at least 14 years. Christos is in charge of the vineyard.

His son Sotiris is in charge of everything else. Returning from his studies in Beaune of Burgundy, he brought a different style to the winery. The Le Sang de la Pierre is his child. From the ideal time of harvest, to the name and the last detail, Sotiris took all decisions and did all the work. He knew that if things did not go well, he would have to deal with his father’s complaints (who is not the easiest man in the world). Allowing 5% of the fruit to dry up in the sun (method of Burgundy), the concentration of the fruit reaches unmatched levels. The fermentation took place in large French 500lt oak barrels to mitigate contact of wine with wood. It remained there for 14 months. It got smoother. Then, it was bottled with one of the most beautiful labels on Greek wine. The two of them sign the label of the most complete and impressive expression of Burgundy in Greece.

Its name means the Blood of the Stone. They came up with it by chance, while in the vineyard. The concentration, its depth and color, fully justify Sotiris for his selection 

We counted the days. It came. Let’s see how long it will last this time.

You can age for at least one decade.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Deep, opaque purple color with violet shades.

Intense nose, with dense fruit dominating. Sour cherry, cherry jam, blueberry and juicy raspberry for beginning. Plum and wild strawberry jam follow. Then spices are making theis appearance. Notes of cinnamon, vanilla and pepper. The barrel is perfectly integrated leaving the most "tender" character of the Agiorgitiko to shine: violet and red rose are present in the background of the dense spiced fruit. Chocolate, smoke and cedar complement the uniquely complex bouquet that is constantly evolving.

It’s full bodied but elegant yet, with medium, silky tannins and perfectly balanced acidity. Generous flavors of ripe cherry, candied cherry, plum, blueberry and raspberry are complemented by vanilla, cinnamon and pepper. Tea, sage, violet and lavender appear after a while. The long-lasting chocolate aftertaste will make you look forward to the next sip.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 15%
Origin Nemea
Variety Agiorgitiko
Aromas sour cherry, cherry jam, blueberry, raspberry, plum, strawberry jam, cinnamon, vanilla, pepper, violet, red rose, chocolate couverture, tobacco, cedar
Bottle Size 750ml
Barrique 14 months
Serving temperature 15ºC
Aging 10 years
Closure Cork
Organic No

LE SANG DE LA PIERRE 2017 - AIVALIS WINERY

PAIR IT

Pair with wild boar with spicy or mushroom sauce, smoked cheese or beef steaks on the grill.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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