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Mavrodaphne "Monampeles" 2019 - Sclavos Wines
Sclavos Wines

MAVRODAPHNE "MONAMPELES" 2019 - SCLAVOS WINES

  Greece / Cephalonia
SORRY GUYS, WE RAN OUT OF THIS ONE

Limited production with an international career!

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Why do we love it?

Monabeles of Evryviadis Sklavos is a Mavrodafni from old, pre-phylloxera vines with impressive concentration and bold character like all his wines.

The first planting of the family vineyard in Paliki Kefalonia took place in 1919. In 1986 it was certified organic while since 1996 it follows the principles of biodynamic cultivation. To be precise, of the homodynamic cultivation, an Italian approach to biodynamic cultivation. Having associated the variety with sweet fortified wines, Sklavos, in 1996, experimented with the first dry vinification of Mavrodafni. The one that paved the way for the wine revolution of the variety and the Ionian Island.

The grapes come from the family-owned vineyards, in Monabeles and Kechrionas, those with ungrafted plants, over 80 years old. Barren sandy soils, bush vines and yields at 300 kg / acre bear fruit as much as needed to be super-concentrated. The sulfite levels flirt with those of the natural vinification since after the fermentation (alcoholic and malolactic) and the maturation in oak barrels, the bottling is done without filtration and additional sulfites.

The very limited production, Monabeles of Evryviadis Sklavos from Lixouri of Kefalonia (or a place near Kefalonia as the locals say) is one that you will definitely love if you have not already done so.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has deep purple color and nose of medium intensity, with chocolate having the first and last word. In between you will find plum, raspberry, coffee beans, laurel, leather and tobacco. Cinnamon hints and earthy notes of fresh soil complete the evolving aromatic ensemble.

In the mouth it has medium (+) body, with unexpectedly velvety tannins and the refreshing acidity of the variety.Chocolate, plum and dried fig stand out while chocolate insists on the long lasting finish.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13 %
Origin Cephalonia
Variety Mavrodaphne
Aromas chocolate, plum, raspberry, coffee beans, cocoa, tobacco, cinnamon, fresh soil
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic Yes

MAVRODAPHNE "MONAMPELES" 2019 - SCLAVOS WINES

PAIR IT

Pair it with pork stew with plums, octopus stew with red wine, beef bourguignon

Rooster Pastitsada (spicy tomato sauce)

1 kg of rooster, cut into portions

500 gr. spaghetti (ideally no. 2)

1 clove of garlic

2 large onions

2 tbsps. white wine vinegar

200 ml. red wine

1 tbsp. of sugar

1 tbsp. of butter

2 tbsps. of tomato paste

150 gr. tomato sauce

2 bay leaves

1 cinnamon stick

3-4 all spices

Olive oil

Freshly ground black pepper

Salt

Wash the rooster and dry it with absorbent paper. Heat up the olive oil in a frying pan, brown the pieces of the rooster well on all sides and transfer them to a wide, deep pot.

In the pan (with the olive oil) we used before, add the butter, garlic and onions after chopping them. We saute them until they soften, and then add the vinegar. Then return the meat into the pot.

Put the pot in high heat and pour in the wine. Leave for a few minutes to evaporate and then add the spices, sugar, pepper and salt. Finally add the tomato paste dissolved in a cup of hot water.

Lower the heat and let simmer until the meat softens and the sauce is thick.

Check regularly to have enough sauce and add extra hot water if necessary.

When the rooster is tender, boil the spaghetti in another pot.

Remove the meat from the saucepan and place it on a serving platter. Put the spaghetti in the sauce and mix well to absorb the juices.

Serve the spaghetti with the meat and if you want, sprinkle with a little cinnamon and grated cheese.

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