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Mavroudi Wild Ferment 2020 - Gkirlemis Winery
Gkirlemis Winery


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A Mavroudi that you have to try!


Why do we love it?

Mavroudi Wild Ferment from the Girlemi winery is a single-varietal red wine that won us over with its velvety texture and exuberant fruit. The barrel cannot be hidden and manifests itself in its most elegant and delicious version, while the variety speaks for itself!

2004 was the year that the Girlemis family made the first round in the huge wine sphere, with the purchase of the first vineyards in the Polydenri region of Domokos. The 350 privately owned vines, with the help of a team of experienced vintners and oenologists and after constant studies and experimentation, were finally planted with the most suitable Greek and international varieties that managed to highlight a special and so far uncharted terroir. The Mavroudi variety was one of the first to be planted, but 2010 was the year to produce an excellent grape, worthy of winemaking. Since then, its quality has continuously improved and now it has reached the point of producing a very enjoyable wine. After the cold extraction, the aromas take off and after the fermentation with native yeasts is completed, the wine remains for 6 months in French oak barrels.

Mavroudi made the Girlemis family proud, that made the right decision to initially develop a simple hobby, eventually into the production of wonderfully concentrated and velvety wines! It is not very likely that you will do it, but if you forget it for 3-5 years in your wine cooler, the awaiting will reward you!









Tastes Like

It has a deep purple color with crimson highlights. Intense aromas of sour cherry, plum, cherry, blackberry, cranberry jam, and raisin. Light notes of tobacco, vanilla, and chocolate complete the special and delightful ensemble.

In the mouth, it has a medium (+) body, crisp acidity, and soft tannins. Blueberry, black cherry, and plum mingle with hints of cocoa and green tea.

Technical stuff
Type Dry
Year 2020
Alcohol 14%
Origin Domokos
Aromas Sour, plum, cherry, black berry, cranberry jam, raisin, tobacco, vanilla, chocolate
Bottle Size 750ml
Barrique 6 months
Serving temperature 18°C
Aging 4 years
Closure Cork
Organic No



Pair it with a variety of sausages, cured meats and aged cheeses, braised chicken, pork with plums, and pasta amatriciana.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.

For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.

For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger


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