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Belidis Red 2017 - Belidis Estate
Belidis Winery


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

Yin and Yang of Greek wine!


Why do we love it?

Xinomavro - Moschomavro Belidis Estate is a clear reflection of Yin and Yang. It describes how seemingly opposite or contrary forces may actually be complementary, interconnected, and interdependent in the natural world, and how they may give rise to each other as they interrelate to one another. Yin's role, which symbolizes "the dark side" is Xinomavro while in the role of Yang, which is the "bright side", is Moschomavro. In an equal ratio (50% - 50%), they coexist, interact, and offer us perhaps the ultimate balance. Xinomavro has something old, classic, and historical, it brings tannins, structure, and complexity. Moschomavro has something new, fresh and vivid, it brings finesse and floral aromas.

Belidis Estate was founded in 2004 by Apostolos and Eleni Belidis, in Melissia, Kozani. Now the reins have taken over their children, Christos and Miltiadis. The 100 acres of organic vineyards, at an altitude of 300-400 meters, in carefully chosen sites, based on their orientation and their soil, give wines of unique character and unrivaled quality. Xinomavro - Moschomavro 2017, as you probably have already understood, is the diamond of the estate. The two varieties fermented separately and then they were blended and aged in French oak barrels like Ermitage and Berthomieu, for one year. After bottling, it continues its aging process in the bottle, in the wine cellar of the estate, until it is ready to get to you.

Yes, Xinomavro - Moschomavro 2017 Belidis Estate is one of those wines destined for comfort dishes like mousaka.








Tastes Like

Xinomavro - Moschomavro 2017 Belidis Estate has ruby color with garnet hues. Intense and complex nose, with aromas of cherry, sour cherry, raspberry, sun-dried tomato, lavender, vanilla, cinnamon, and star anise. Eucalyptus, leather, nutmeg, black tea, dried cranberry and mushroom combine uniquely freshness with aging notes.

On the palate, it has medium body, crisp acidity, and silky tannins. Fruits are juicier and fresher here and are accompanied by notes of raspberry, black raisin, cinnamon, allspice, star anise, mushroom, paprika, smoke, cedar, black tea, and bitter chocolate.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Kozani
Variety Xinomavro, Moschomavro
Aromas cherry, raspberry, sun-dried tomato, lavender, vanilla, cinnamon, eucalyptus, leather, nutmeg, mushroom
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 8+ years
Closure Cork
Organic Yes



Pair it with stuffed eggplants with minced meat and bechamel, slow braised lamb with tomato sauce and orzo, rabbit stew with onions

Pork chops with tomato jam and crispy leek

  • 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
  • 1 fresh onion, sliced
  • 3 cloves of garlic, finely chopped
  • 4 ripe tomatoes finely chopped
  • 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
  • 4 pork chops (about 2 cm thick)
  • salt and freshly ground pepper
  • 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.


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