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Mikri Evgeniki 2016 - Efrosini Winery
Efrosini winery

MIKRI EVGENIKI 2016 - EFROSINI WINERY

  Greece / Heraklion
€11.80
10.40
€10.40

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The best wine for this spring

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Why do we love it?

This little lady just made her way into our glasses and yes, she is exactly what she says. Mikri Evgeniki means young and polite. Playful mood, disarming youth and unique manners make Mikri Evgeniki by Efrosini Winery one of the best wines to welcome this Spring.

Liatiko is a special variety. If you do not know it, we will tell you that Liatiko means July’s grape and this is because it is maturing late July. It is rarely vinified on its own because it is very demanding and requires special mastery. Known for the sweet wines produced by it, we find it dry in extremely rare cases. But if someone dares and succeeds, it rewards him with fine tanin wines and an impressive mature fruit character.

The Mikri Evgeniki 2016 of the Efrosini Winery is one of these rare single varietal Liatikos. The scruffy variety is grown in Kerasia Heraklion in a place that looks ideal, since the Minoan wine-presses carved in the rock give the best evidence of the region's relationship with wine.

The approach is totally abstract. It has not been in contact with barrel since the aim of the Kosmadakis family was to let the special character of the variety shine and it did it in the best way. You should see our smiles when the botilia.gr team tried it for the first time!

However, if you expect something simple and indifferent, prepare for great surprises. The Mikri Evgeniki of the Efrosini Winery has an impressive structure and complexity. And not just for a young wine.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Ruby color with grenache shades in the glass.

Elegant nose with very nice aroma of strawberry jam, mature red cherry and botanical notes of laurel and eucalyptus. The bouquet is complemented by leather, black pepper and tobacco aromas, giving the wine its complexity.

The palate is very exuberant, with sharp acidity and soft, velvety tannins. The oral aromas follow those of the nose with strawberry, cherry and rosemary blending with cocoa, coffee, cinnamon and nutmeg, resulting in a delicious and persistent aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14,5 %
Origin Heraklion, Crete
Variety Liatiko
Aromas strawberry jam, cherry, laurel, eucalyptus, leather, black pepper, tobacco
Bottle Size 750ml
Barrique -
Serving temperature 15°C
Aging 5 years
Closure Cork
Organic No

MIKRI EVGENIKI 2016 - EFROSINI WINERY

PAIR IT

Pair it with pasta Bolognese, red beef with macaroni or moussaka

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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