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MOV 2015 - Petrakopoulos Winery
Petrakopoulos Winery

MOV 2015 - PETRAKOPOULOS WINERY

  Cephalonia
€46.50
39.70
€39.70

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The Ultimate Expression of Mavrodaphne!

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Why do we love it?

Mov from Petrakopoulos Winery in Cephalonia has the most awesome and suitable name for its content.

Deep purple ("mov" in greek) almost black color that stains the glass and phenomenal concentration on the palate. 

It is the ultimate expression of Mavrodaphne.

A single, 60-year-old, pre-phylloxera vineyard, gives 800 precious bottles of the best wine of the Cephalonian vineyard. Low yields of no more than 500 kg and vinification using whole bunches, give an amazingly concentrated juice that carries Mavrodaphne's intense character. The nectar matures in French oak barrels of 300 liters for 2 years and then is bottled with minimal interventions or finning. The result is, at least, impressive.

Our advice is to decant it to a carafe and have a gamey meat or a dry aged beef steak aside. 

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Deep, dark purple color in the glass.

Medium(+) aromatic intensity aroms, with those of black fruits dominating the nose. Dense black cherry, cassis and cherry are complemented by notes of black tea, cinnamon, clove and chocolate. Gradually hints of bacon and cigar tobacco are emerging completing velvety aromatic bouquet.

The mouth enchants with its concentration and finesse. Moderate, delicious acidity balances beautifully with its full body and the moderate tannins with the silky texture. Black cherry, cherry, cedar, vanilla, coffee and sweet smoke complemented by unique mineral notes. The very long aftertaste leaves cocoa and bitter chocolate linger on the palate for long.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14 %
Origin Cephalonia
Variety Mavrodaphne
Aromas black cherry, cassis, cherry, black tea, cinnamon, clove, chocolate, bacon cigar smoke
Bottle Size 750ml
Barrique 2 years
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

MOV 2015 - PETRAKOPOULOS WINERY

PAIR IT

Pair with beef bourguignon, pork with prunes, burger with bbq sauce or wild boar with Papardelle

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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