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 Alta 2015 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

NAOUSSA ALTA 2015 - THYMIOPOULOS VINEYARDS

  Greece / Naoussa
€14.10
11.40
€11.40

Available only for botilia.gr members

JOIN ή LOGIN

A xinomavro that's ready!

SEND PAGE TO FRIEND

Why do we love it?

When you think of Xinomavro, Naoussa comes to mind almost automatically, and the next thought is Apostοlos Thimopoulos. Thimiopoulos is the man who touched the tough red variety with his magic stick and transformed it. He radically altered the Xinomavro winemaking profile and style, creating the so-called "modern" school where fruit and finesse dominate.

Naoussa Alta 2015 walks along the same path and teaches lessons of finesse and balance. While it has a medium to light body, it has incredible fruit condensation and juicy, silky tannins. Fruit, flowers and hints of tomatoes create a fragrant maypole that with eyes closed, you recognize that only Apostolos Thimopoulos could be hiding behind it. When to drink it? Now! With light tomato meat dishes, as well as eggplant or mushroom dishes, Naoussa Alta 2015, it is simply epic.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has pale ruby ​​color with garnet hues.

Chic nose, full of juicy red fruit. Strawberry, cherry, cranberry, primrose, lavender, clove, cinnamon, star anise and tomato sauce make up an impressive bouquet.

On the palate, it has a medium to light body, crisp acidity and moderate but juicy tannins. Strawberry, raspberry and cherry are interlaced with fennel, butter, black tea, cinnamon and ripe tomato in a delicious and silky whole. Earthy aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 12,5 %
Origin Naoussa
Variety Xinomavro
Aromas Strawberry, cherry, cranberry, primrose, lavender, clove, cinnamon, star anise, tomato sauce
Bottle Size 750 ml
Barrique 12 months
Serving temperature 17°C
Aging 5 years
Closure Cork
Organic No

NAOUSSA ALTA 2015 - THYMIOPOULOS VINEYARDS

PAIR IT

Cooked meats, pepper fillets and meat-appetizers would be perfectly accompanied by the Earth and Sky.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

ACTIVE FILTERS

Search Results

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