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Nemea 2022 - Nemeion Estate
Nemeion Estate


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

Juicy, exuberant and with a shocking value for money ratio!


Why do we love it?

Nemea Vassiliou Vineyards is a classic and beloved red wine from Agiorgitiko. It is the wine that comes to mind when we think of cozy Sunday tables with mom's slow-braised veal with tomato sauces and spices.

George Vassiliou, after conquering Attica and Savvatiano, wanted to expand to Nemea. For this reason, he decided to invest in the purchase of vineyards there and in the establishment of his own beautiful winery. Specifically, he built there one of the first isobarer wineries in the country. The first vintage that he released his Nemea was 2001. Nemea Vassiliou Vineyards is still a point of reference and constant value for Agiorgitiko. The grapes are picked by hand from privately owned vineyards in Asprokampos and then transported to the winery in small crates, to ensure the best possible quality of grapes. The wine is first fermented in stainless steel tanks and then transferred to French oak barrels of 228 liters where it ages for 14 months. The result is juicy and exuberant and with a shocking value for money ratio.

Nemea Vassiliou Vineyards is one of the wines that you must try!









Tastes Like

Nemea Vassiliou Vineyards has medium ruby color and exuberant aromas of cherry jam, plum, blackberry, vanilla, cinnamon, clove, tobacco, chocolate and leather.

In the mouth it has medium body, juicy acidity and velvety tannins. Ripe red and black fruits are mixed with sweet spices, cocoa and dried nuts.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13%
Origin Nemea
Variety Agiorgitiko
Aromas cherry jam, plum, blackberry, vanilla, cinnamon, clove, tobacco, chocolate, leather
Bottle Size 750 ml
Barrique 14 months
Serving temperature 16 °C
Aging 15 years
Closure Cork
Organic No



Pair it with slow-braised beef with tomato and spices, orzo with slow-cooked veal, sausages with caramelized onions and plums

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper


For pasta


  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter


Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.


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