Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Naoussa 2009 - Domaine Kelessidis
Domaine Kelesidis

NAOUSSA 2009 - DOMAINE KELESSIDIS

  Greece / Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

Definitely one of the best Naoussas out there!

SEND PAGE TO FRIEND

Why do we love it?

Yes, they changed the label, but they didn’t stop there! New era is coming on Domaine Kelesidis! The well-known and beloved Merhali, is now named Naoussa and has changed its style! It joggles between modern and classic winemaking and - believe us - is not going to leave anyone unmoved...

The historic Domaine Kelesidis is located at Yianakohori, one of the best “crus” of Naoussa. The wines of the estate are exclusively produced by the privately owned organic vines of the family. The very low yield per hectare, the grape harvest at the absolutely optimum time (with all the risks it involves) and the careful sorting of the grape, guarantee unique intensity and concentration. The faith and the special attention to the winemaking method gives literally one of the best samples of Naoussa, with an absolute balance between the “old” and the “new” style of xinomavro.

If you prefer classic, traditional xinomavro with intense aromas of tomatoes, you will be thrilled! If, on the other hand, you like the most modern versions with plenty of fruit and flowers, Naoussa 2009 of Kelesidis Estate will amaze you!

It definitely ages for 5-7 years, although it is addictively enjoyable now.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, it has a medium ruby color.

Nose of moderate (+) aromatic intensity with cherry, strawberry and flowers such as violet, carnation and rose, to dominate. After a while, vanilla, cinnamon, oak and tea leaves make their appearance. Vegetal notes in the form of tomatoes and olive tree leaves highlight the typical character of the variety.

In the palate, it is medium bodied, with moderate (+) acidity and medium, lacy tannins. Juicy cherry, strawberry and cranberry, accompanied by lavender, violet, tea, eucalyptus, cinnamon, cedar and walnut. Tasty aftertaste that lasts!

Technical stuff
Color Red
Type Dry
Year 2009
Alcohol 14 %
Origin Giannakochori, Naoussa
Variety Xinomavro
Aromas cherry, strawberry, violet, carnation, rose, vanilla, cinnamon, oak, tea, tomato, olive leaves
Bottle Size 750ml
Barrique 24 months
Serving temperature 18°C
Aging 8 years
Closure Cork
Organic Yes

NAOUSSA 2009 - DOMAINE KELESSIDIS

PAIR IT

Combine it with wild boar in the hull, goat in the oven, pork with plums

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}