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Nebbio 2012 - Wine Art Estate
Wine Art Estate

NEBBIO 2012 - WINE ART ESTATE

  Greece / Drama
€40.30
35.40
€35.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

You no longer have to wait years to enjoy a top Nebbiolo!

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Why do we love it?

Do you want your wine to smell like violets and sour cherries that will overflow the glass? Nebbio by Wine Art Estate has all the above and so many more and is rightly one of the first wines of the estate to be sold out every year.

The Wine Art Estate, in Mikrochori, Drama, has been making amazing wines with a special character since 1995. International varieties occupy most of the vineyards and express their best in the terroir of Drama. Nebbiolo is the pride of the winery as the demanding Italian variety has acclimatized perfectly in Mikrochori and is the basis for a great wine, Nebbio. The grapes are harvested at the right time and then the wine is fermented and matured for several months, at least 12, in French oak barrels. This is followed by long aging in the bottle, in the cellar of the winery. Nebbiolo usually has robust tannins that take time and patience to tame so that it reaches your glass ready for great enjoyment. So is Nebbio Wine Art Estate.

A top red wine to have in your cellar.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has moderate ruby color, with garnet hues and complex aromas of sour cherry, plum, cherry, wild strawberry, redcurrant, vanilla, dried violet, lavender, herbs, green pepper, ink and tea. Delicious mouth, with moderate body, crisp acidity and intense but ripe tannins.
Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 13,5%
Origin Drama
Variety Nebbiolo
Aromas Sour cherry, plum, cherry, wild strawberry, redcurrant, vanilla, dried violet, lavender, herbs, green pepper, ink, tea.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 7+ years
Closure Cork
Organic No

NEBBIO 2012 - WINE ART ESTATE

PAIR IT

with wild boar with wild mushrooms, wellington beef, or slow-cooked beef cheeks in red wine with pappardelle.

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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