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Naoussa 2019 - Markovitis Winery
Markovitis Winery


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

The ultimate balance!


Why do we love it?

 It is undoubtedly one of the best and most historic Xinomavros produced in the region of Naoussa. Until recently you knew it by the name Chateau Pegasus. It changed in Markovitis Winery, but remained amazing. Naoussa 2017 of Markovtis Winery now returns with a great vintage and trully, there are many reasons to be excited! If you're wondering how much some of the world's best critics like it, we'll tell you. Voted first in the Agiorgitiko and Xinomavro category in the 50 GGW 2023 competition!

Young Markos Markovitis, after returning from his oenological studies at LVWO Winsberg Germany continues for third generation one of the most historic wineries of Naoussa. His main advantage? His single vineyard, in fact the first biological in Greece, extends in front of the winery, planted decades ago exclusively with Xinomavro.

The reasons for changing the flagship label Chateau Pegasus, were purely technical and have to do with the export at the United States. The beautiful, simple and traditionally without cap bottle hides an elegant Naoussa, without corners, a Naoussa which is at the crossroads of the classical and the new vision of the region. A Naoussa which is exactly as it should be.

12 months in oak second (mostly) use barrels and older, soften the tannins, round the palate and elaborately do not cover the primary aromas of the variety, only adding a light veil of spices. As for the Markovitis Winery 2017 aging potential? As history has shown, it is a wine with great evolving potential in time!

If you are looking for a Xinomavro with the perfect balance of intensity and refinement, this is your wine!

Wait for it for another 5 years or don't. Enjoy it with the rest of us now!









Tastes Like

Medium intensity ruby ​​color in the glass.

The nose of ripe red fruit, leather, red pepper and tobacco is impressive right from the start. While breathing in the glass it continues expressing aromatic sweet spices, cardamom, cloves and cinnamon with subtle notes of sun-dried tomato and olive paste. Chestnut, mushroom, vanilla and hints of chocolate complete the impressive bouquet.

Medium body with medium intensity, rounded tannins combined with balanced, refined acidity. Spicy fruit dominate the mouth and remain there in the long peppery aftertaste.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Naoussa
Variety Xinomavro
Aromas Plum, leather, red pepper, tobacco, cardamom, cloves, cinnamon, dried tomatoes, olive paste, chestnut, mushroom, vanilla, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No



Pair it with spicy meat dishes, a stew or other complex and intense meat dishes.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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