FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

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

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Naoussa 2019 - Domaine Diamantakos
Domaine Dimantakos

NAOUSSA 2019 - DOMAINE DIAMANTAKOS

  Greece / Naoussa
€21.60
€18.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

The tradition developed, inside a black and very impressive bottle!

SEND PAGE TO FRIEND

Why do we love it?
The Diamantakou family, on their 40 acres of privately owned vineyards, cultivates the Xinomavro and Prekniariko varieties. Giorgos Diamantakos, who belongs to the third generation now, chooses a more modern style of vinification of the classic variety of the Naoussa region, Xinomavro, achieving one of its most cosmopolitan versions. The knowledge and experience over time as well as the special soils of the cultivation area have now given remarkable results, resulting in wines that highlight the gifts of the variety and the aromas of the place.
 
The vineyards are located in the Mademi area with the unique soil composition of the area playing a primary role in its refined character. Naoussa has matured in French and American oak barrels for 12 months. The final blend was then blended and bottling followed. It remained in the bottle for 6-12 months continuing the reduction maturation before reaching our glass and unfolding its rough fruity aromas.
 
The combination of variety and terroir is unique. Of course, now that the Diamantakou family also had a hand, Naoussa was created, which after a few years in the bottle is very ready to give you its greatness. If you put it next to a mother-made traditional pasticcio or a lamb in the gut, it will give you breathtaking experiences!

COLOR

RED

AROMA

BODY

MEDIUM

ACIDITY

Tastes Like
In the glass, it is light ruby with brown highlights.
The glass overflows with aromas of raspberry, cherry, nuts, and dried fruits, mainly plum, which match beautifully with sweet aromas of vanilla, cinnamon, and clove. The characteristic tomato sensation is accompanied by subtle aromas of pepper, cocoa, and caramel.
 
In the mouth, its medium(+) body impresses with its velvety feel and its many, but perfectly balanced and well-made tannins. The acidity is accentuated and cool. Sun-dried tomato, mushroom, rose and cocoa stand out in the mouth aromas and remain there in a long aftertaste.
Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13.5%
Origin Naoussa
Variety Xinomavro
Aromas Raspberry, cherry, nuts, dried fruit, plum, vanilla, cinnamon, clove, tomato, pepper, cocoa, caramel
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 8 years
Closure Cork
Organic Yes

NAOUSSA 2019 - DOMAINE DIAMANTAKOS

PAIR IT

Pair it with braised beef with rice or spaghetti, grilled meats, burgers, or yellow mature cheeses.

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)}}