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Monopati 2021 - Aivalis Winery
Aivalis Winery


  Greece / Nemea
ADD TO CART At your doorstep in 1 - 3 days

The first Big wine of Christos Aivalis!


Why do we love it?

Nemea Monopati Aivalis Winery is one of the first premium Greek wines of the variety Agiorgitiko and specifically the first premium wine of the great Christos Aivalis. For some Monopati is his top wine and for many, perhaps the best wine of Nemea!

Its first and best vintage was 2004 and according to its creator, Christos Aivalis, the only vintage that can be compared to this is that of 2021. So as you understand we are talking about an epic wine in every way ...

The vineyard Monopati, in Nemea, with its old vines, more than 50 years old, and its stony soil, gives every year, its perfect, ripe and dense fruit. With careful vinification, according to French standards, and aging for 16 months in French oak barrels, this Agiorgitiko has the structure and concentration of a Cabernet Sauvignon from Bordeaux. The magician Christos Aivalis handles Agiorgitiko masterfully, so yes, we did not expect anything less from his hands.

If we were you, we would get, at least, six bottles of Nemea Monopati 2021 Aivalis Winery! It's hard to come across wine at this level!









Tastes Like
Monopati by Aivalis Winery has a deep purple color and impressive aromas of sour cherry, cherry, strawberry jam, raspberry, and plum, framed by notes of violet, vanilla, cinnamon, caramel, and bitter chocolate.

In the mouth, it has a rich body, firm but ripe tannins, and medium (+) acidity. Ripe fruits, such as cherries, strawberries, blueberries, and plums, are mixed with sweet spices, tobacco, cedar, and cocoa, in a complex bouquet.
Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 15%
Origin Nemea
Variety Agiorgitiko
Aromas Sour cherry, cherry, strawberry jam, raspberry, plum, violet, vanilla, cinnamon, caramel, bitter chocolate.
Bottle Size 750ml
Barrique 16 months
Serving temperature 16ºC
Aging 6+ years
Closure Cork
Organic No



Pair it with wild boar in wine sauce, pasta bolognese, or beef steaks on the grill.

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


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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