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Nemea Monolithos 2015 - Ktima Bairaktaris
Ktima Bairaktaris

NEMEA MONOLITHOS 2015 - KTIMA BAIRAKTARIS

  Greece / Nemea
€12.50
10.70
€10.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

A new diamond shines in Nemea!

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Why do we love it?

Nemea Monolithos by Bairaktaris Winery is a true diamond! The flagship wine of the winery will amaze you from the very first sip since we are talking about an epic red wine.
Bairaktaris Winery is located in Nemea, around the vineyards of Agiorgitiko. Bairaktaris family has been involved with wine for many years and the vineyards are a family heritage that is passed down from generation to generation. In 2005 a lot changed for the winery and Christos Bairaktaris brought a different air and a more modern look to the winery. Monolithos Nemea is a rich red wine from 100% Agiorgitiko that comes from 50 years old vineyards. Agiorgitiko is cultivated at an altitude of 800 meters and this contributes to the creation of a juicy red wine, with plenty of fruit and crisp acidity. The precious juice ages for 16 months in new oak French barrels to emphasize the spicy character of the variety.

Nemea Monolithos of Bairaktaris Winery is the Agiorgitiko that you will love!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like
Deep ruby color and complex aromas of plum, blackberry, cherry, vanilla, cinnamon, pepper, oak, tobacco, and chocolate. Rich mouth with medium to full body, crisp acidity, and moderate but ripe tannins.
Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14,5%
Origin Nemea
Variety Agiorgitiko
Aromas Plum, blackberry, cherry, vanilla, cinnamon, pepper, oak, tobacco, chocolate.
Bottle Size 750ml
Barrique 16 months
Serving temperature 16°C
Aging 5+ years
Closure Cork
Organic No

NEMEA MONOLITHOS 2015 - KTIMA BAIRAKTARIS

PAIR IT

with meatballs in red sauce, beef stew or mousaka.

 

Rooster Pastitsada (spicy tomato sauce)

1 kg of rooster, cut into portions

500 gr. spaghetti (ideally no. 2)

1 clove of garlic

2 large onions

2 tbsps. white wine vinegar

200 ml. red wine

1 tbsp. of sugar

1 tbsp. of butter

2 tbsps. of tomato paste

150 gr. tomato sauce

2 bay leaves

1 cinnamon stick

3-4 all spices

Olive oil

Freshly ground black pepper

Salt

Wash the rooster and dry it with absorbent paper. Heat up the olive oil in a frying pan, brown the pieces of the rooster well on all sides and transfer them to a wide, deep pot.

In the pan (with the olive oil) we used before, add the butter, garlic and onions after chopping them. We saute them until they soften, and then add the vinegar. Then return the meat into the pot.

Put the pot in high heat and pour in the wine. Leave for a few minutes to evaporate and then add the spices, sugar, pepper and salt. Finally add the tomato paste dissolved in a cup of hot water.

Lower the heat and let simmer until the meat softens and the sauce is thick.

Check regularly to have enough sauce and add extra hot water if necessary.

When the rooster is tender, boil the spaghetti in another pot.

Remove the meat from the saucepan and place it on a serving platter. Put the spaghetti in the sauce and mix well to absorb the juices.

Serve the spaghetti with the meat and if you want, sprinkle with a little cinnamon and grated cheese.

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