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Methymnaeos Red 2015
Methymnaeos

METHYMNAEOS RED 2015

  Greece / Lesvos
€15.30
13.00
€13.00

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One of those every wine lover should know!

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Why do we love it?

One of the most rare Greek varieties grows into one of the most unique terroirs of Greece. The unknown Chidiriotiko is cultivated in the heart of the crater of the volcano that caused the Petrified Forest of Lesvos. You certainly understand that Methymnaios Red, the wine produced by this combination, could not but anything less than a unique red wine every wine lover should know.

In the early 80s the Lambrou family discovered the last remaining roots of the ancient variety of Lesvos, just outside the abandoned village Chidira in Lesvos. Since then Yiannis Lambrou began to captivate in each bottle the personality of the particular and rare variety of Chidiriotiko. Following strictly organic methods of cultivation and winemaking the variety is allowed to express itself fully, whereas the light, careful touch of oak for four months, adds the depth and complexity that was missing.

If you let it breathe for half an hour before you enjoy it, you will certainly not regret it ...

COLOR

RED

AROMA

A LITTLE FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Pale ruby ​​with garnet shades in the glass.

Nose of moderate aromatic intensity with notes of strawberry, cinnamon, vanilla and nutmeg. After a while pepper, oregano, marjoram, tomato sauce, tea and forest floor make their appearance.

In the palate it is medium bodied, with moderate (+) acidity and aromatic intensity, while the tannins are fine and well-worked. Strongly spicy, with black pepper and cinnamon dominating. Cherry, strawberry, nutmeg, vanilla, incense and oak hints, complement the special aromatic bouquet. At the finish, the good length aftertaste leaves a sensation of fruit and wood in the mouth.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13 %
Origin Lesvos
Variety Chidiriotiko
Aromas strawberry, cinnamon, vanilla, nutmeg, pepper, oregano, marjoram, tomato sauce, tea, wet leaves
Bottle Size 750ml
Barrique 4 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

METHYMNAEOS RED 2015

PAIR IT

Pair with a braised veal, pizza with prosciutto, grilled meats or pasta with meat.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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