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Mova Red Magnum 2015 - Kokkalis

A collectible red!

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Mova Red Magnum 2015 - Kokkalis
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Christos Kokkalis
At your doorstep in 1 - 3 days
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Why do we love it?
MoVa Red by Christos Kokkalis is undoubtedly a collector’s wine, as it is no longer produced.


The estate of Christos Kokkalis in Ilia eventually passed into the hands of the dynamic duo behind Biblia Chora, Vangelis Gerovassiliou and Vassilis Tsaktsarlis, ushering in a new era with a fresh name and identity. The 2015 vintage was the last release of MoVa Red, at least in its original form and varietal composition.


A blend of Cabernet Sauvignon and Agiorgitiko, MoVa Red combines the structure and depth of the former with the generous fruit and charm of the latter. Careful winemaking and 12 months of ageing in French oak barrels give the wine velvety tannins, layers of sweet spice and remarkable balance, while the gentle touch of time has added further complexity and elegance.
Try it!
Tastes Like
Aromas of ripe blackcurrant, black cherry and plum mingle with notes of cedar, tobacco, sweet spice, leather and dried herbs. Rich and beautifully evolved on the palate, it offers silky tannins, vibrant freshness and a long, savoury finish.
Aroma
Body
Acidity
Aromas
Strawberry, cherry, sour cherry, raspberry, menthol, vanilla
Pairs with
braised meatballs with spaghetti, pork pancetta, and a variety of fatty cheeses and cured meats
Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13%
Origin Ilia, Greece
Variety Cabernet Sauvignon, Agiorgitiko
Bottle Size 1500ml
Barrique -
Serving temperature 18°C
Aging 2 years
Closure Cork
Organic No

PAIR IT

with braised meatballs with spaghetti, pork pancetta, and a variety of rich cheeses and cured meats.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
butter

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 40 gr butter and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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Christos Kokkalis

Mova Red Magnum 2015 - Kokkalis

-10%
€30.38
€27.34
Aroma
Body
Acidity
Aromas
Strawberry, cherry, sour cherry, raspberry, menthol, vanilla
Pairs with
braised meatballs with spaghetti, pork pancetta, and a variety of fatty cheeses and cured meats

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