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Naoussa 2018 - Oenos Nature
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NAOUSSA 2018 - OENOS NATURE

  Greece / Naoussa
€14.40
€12.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

An elegant, modern style Xinomavro!

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Why do we love it?

Naoussa Oenos Nature is a red wine of mild natural vinification, from Xinomavro, with typicity and finesse. If you are one of those people who love the modern style of Xinomavro but also the delicate tomatoey character this wine is for you. Read below and you ‘ll understand exactly what we mean.

This red wine comes from Trilofo and Fytia vineyards of Naoussa and has bold character and fiery temperament. The reason for that is that Apostolos Thymiopoulos and his magical hands are hiding behind it. For this wine he tried a different approach, with ambient yeasts, without sulfites and other interventions. Incredibly expressive, with a lively, bright color, a delicate floral character and mellow tannins that will accompany with incredible grace all the summery vegetable stews, the tomatoey pasta and the tomato stews.

Enjoy Naoussa Oenos Nature now or even after 5 years, because Thymiopoulos is the rock star of Xinomavro after all.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Naoussa Oenos Nature has medium ruby color and a nose that shouts from afar Xinomavro. Sun-dried tomatoes, strawberry jam, candied rose petals, cherry, cranberry and pomegranate are framed by light hints of herbs and marjoram.

In the mouth it has medium body, crisp acidity and mellow tannins. Juicy strawberry, raspberry, cranberry, rose, lavender, olive leaves and sweet tomato compose a delicious set.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 12,5%
Origin Naoussa
Variety Xinomavro
Aromas Sun-dried tomatoes, strawberry jam, candied rose petals, cherry, cranberry, pomegranate, hints of herbs
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging 3-5 years
Closure Cork
Organic Yes

NAOUSSA 2018 - OENOS NATURE

PAIR IT

Excellent pairing with spicy meatballs with tomato sauce,  amatriciana, pasta alla Norma, stuffed eggplants with minced meat

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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