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Naoussa 2014 - Athina
Athina Tsoli


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

This is how Naoussa smells like!


Why do we love it?

Naoussa 2014 of Athina Tsoli is a classic Xinomavro like those you ‘ve missed so much! With a crystal clear tomato character and robust tannins, it definitely begs for blood.

Athina Tsoli, with many years of experience in the best vineyards of the world and some of the most famous wineries, firmly believes that the first step for each winemaker is to accept the peculiarities of both variety and terroir before any intervention.

This is precisely what she does by choosing specific vineyards, in the best spots of Naoussa, and allowing Xinomavro to express its exuberant character. The very careful sorting of the fruit is extremely important for Athina, since it is the basis for every big wine. With the help of the experienced viticulturist Dimitris Kastaniotis, she created a Naoussa which is the absolute example of a typical, rustic Xinomavro. If you want to know how does a pure Xinomavro smells like, then you have to smell Naoussa 2014 of Athina Tsoli. Tomatoes and olives in every possible form and version, will literally intoxicate you. 

Enjoy it now or keep it for a decade in your cellar!









Tastes Like

It has medium ruby color.

Intoxicating nose with intense aromas of tomato paste, black olive, pomegranate, cranberry, and sour cherry. Evening primrose, eucalyptus, clove, allspice and cedar complement the aromatic bouquet.

On the palate it has moderate body, pronounced acidity and intense tannins. Notes of strawberry, cherry, pomegranate, cedar, tea, forest floor, olive paste, sun-dried tomatoes and herbs make up an impressive set. Persistent tea aftertaste.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14%
Origin Naoussa
Variety Xinomavro
Aromas tomato paste, black olive, pomegranate, cranberry, sour cherry, evening primrose, eucalyptus, clove, allspice, cedar.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No



with meetballs with red sauce, slow roasted lamp with thyme or a rib eye steak with chili and garlic sauce.

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.


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