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M Fine Mavroudi of Thrace 2015 - Anatolikos Vineyards
Anatolikos Vineyards

M FINE MAVROUDI OF THRACE 2015 - ANATOLIKOS VINEYARDS

  Greece / Xanthi
€30.30
24.70
€24.70

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One of the great Greek red wines!

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Why do we love it?

The two fantastic guys from Xanthi return with Fine Mavroudi 2015, their great wine, which in every tasting makes the botilia.gr team jump from its chairs. Nikolaidis brothers will definitely move you with the new Fine Mavroudi 2015, a wine that has gone viral and international after having found its way to the world's largest markets and some of the most up-to-date wine lists.

For the 2015 vintage, Fine Mavroudi Anatolikos Vineyards returns with Mavroudi, the variety that the myth says is the one Odysseus used to make Polyphemus drunk.

As a result, major distinctions in worldwide wine competitions have already begun to flourish.

The composition of the rough, sandy soil and the very rocky subsoil of the Hirodassos area, where the dry vineyards are located, and the strong belief in organic farming, make the yield per hectare particularly low. What does this mean? Prepare for delectable condensation of flavor and aroma in a wine perfectly elegant, with absolutely no corners.

With pre-enzymatic cryo-extraction and fermentation carried out in 225 liter oak barrels using only native, indigenous yeasts, you understand that things get even more interesting. After 18 months of maturing with the lees in French oak barrels and without any winemaking intervention, it was bottled without filtering, enclosing all the magic flavors and flavors in its beautiful bottle.

When should you drink it?

Now it's already stylish and round. But if you have space in your cellar, good conditions and patience, it will continue to grow nicely for at least 10 years.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep, opaque purple, almost black in the glass.

The nose is intense and magnetic! The fruit dominates and is dense, juicy, black and red. Sour cherry, raspberry, cassis and wild cherry are followed by notes of pepper, cedar, pine honey, bergamot and nutmeg. The earthy element exists and manifests itself with aromas of fresh soil, wet leaves and slight sense of leather.

Full bodied, mouth-filling, almost chewable, with distinct acidity and moderate (+) but very juicy tannins. Fruit, fruit, fruit and again fruit. Cherry, and sour cherry, and berry, and plum, and cassis. Cocoa, oak, tobacco, marjoram, rosemary, vanilla, pepper and coffee add complexity to the palate. Long earthy aftertaste to take home with you.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14 %
Origin Avdera, Xanthi
Variety Mavroudi
Aromas black cherry, cherry, black berries, vanilla, cardamom, cinnamon, black pepper, tobacco, chocolate, leather
Bottle Size 750ml
Barrique 18 months
Serving temperature 16ºC - 18ºC
Aging 15 years
Closure Cork
Organic Yes

M FINE MAVROUDI OF THRACE 2015 - ANATOLIKOS VINEYARDS

PAIR IT

Pair with meat in red sauce, bbq dishes or hunts.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

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