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Lost Hellanico 2016 - Kitrvs Winery
Kitrvs Winery


  Greece / Pieria
ADD TO CART At your doorstep in 1 - 3 days

One Great discovery - One Huge return!


Why do we love it?

Aglianico is a red variety that excels in Italy, mainly in the regions of Basilicata and Campania. It is the basis for many great DOCG wines of the neighboring country while it is grown in other important winemaking regions in the world such as California and Australia. But how many of you know that its origin is Greek? To name derives from the Latin «vitis hellenica» which means Greek grape and it moved to southern Italy by Greek settlers.

Using one of the former names of the variety, Kitrvs Winery named this red wine «Lost Hellanico», declaring its Greek origin.

With long extractions and the 15 month maturation in American oak barrels with regular battonage, Aglianico is now ready to fill our glasses with rich aromas and flavors, showing that the variety has found its roots.

The exceptional quality and design stelvin cap protects the rich characteristics of the variety in the best possible way, keeping them intact for long.

Enjoy the return of an old, lost variety in its country of origin!









Tastes Like

Deep crimson color impresses in the glass.

On the nose intense, spicy, full of complexity aromas evolve as it breathes. Ripe cherry and strawberry playing with tons of dried plum and cherry on a background of colored pepper and cardamom will take you by surprise. Olive paste, cocoa, eartyhy aromas and animal skin hints complete the uniquely deep set.

On the palate rich with robust tannins and acidity that adds intensity. Dried plum and pepper stand out in the mouth and remain there in the long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5 %
Origin Pieria
Variety Aglianico
Aromas ripe cherry, ripe strawberry, prune, cherry, pepper, cardamom, olive paste, cocoa, fresh soil, leather
Bottle Size 750ml
Barrique 15 months
Serving temperature 17°C
Aging 8 years
Closure Screw cap
Organic No



Pairs very well with grilled red meats, spicy salmon and aged yellow cheese.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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