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Mavro Kalavrytino Nature - Tetramythos Winery
Tetramythos Winery

MAVRO KALAVRYTINO NATURE - TETRAMYTHOS WINERY

RED
  Greece / Aigialia
SORRY GUYS, WE RAN OUT OF THIS ONE

Natural, soft and super-juicy!

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Why do we love it?

Mavro Kalavrytino Nature of Tetramythos Winery is probably the wine that we will be drinking in spring evenings and in Easter gatherings. Why? Because it is juicy, fruity, with crisp acidity and amazing elegance and all in their purest form... without sulphites!

Tetramythos Winery is located in the slopes of Aigialeia and it's known for its steadily rising course and its dedication to local varieties. Mavro Kalavrytino is one of them, and if you haven't heard it yet, it's time to get to know it better. The team of Tetramythos created a landmark wine of the rare greek red variety. The absence of sulphites and other additives or interventions, the use of indigenous yeasts and minimal oak maturation set the basis for a Mavro Kalavrytino in its purest - terroir driven version. A really great wine, perfectly balanced, incredibly value for money and in strictly limited bottles ....

Enjoy it slightly chilled and put next to anything you can imagine!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium ruby color with purple hues.

Cherry, strawberry, sour cherry, plum and blueberry emerge from the glass. Spicy notes of cinnamon, licorice and vanilla are found under a veil of butterscotch.

On the palate it has medium body, balanced acidity and moderate but juicy tannins. Juicy, rich red and black fruit dressed with notes of cinnamon, vanilla and chocolate. Enjoyable aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 12,5%
Origin Aigialeia
Variety Mavro Kalavrytino
Aromas Cherry, strawberry, sour cherry, plum, blueberry, cinnamon, licorice, vanilla, butterscotch.
Bottle Size 750ml
Barrique 12 months
Serving temperature 14ºC
Aging 3 years
Closure Cork
Organic Yes

MAVRO KALAVRYTINO NATURE - TETRAMYTHOS WINERY

PAIR IT

with grilled meat and barbecue sauce, roast beef with spices, yellow cheese or even with chocolate.

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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