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Nemea 2016 - Aivalis Winery
Aivalis Winery

NEMEA 2016 - AIVALIS WINERY

  Greece / Nemea
€13.90
12.50
€12.50

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The amazing unexplored side of Nemea!

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Why do we love it?

If you know Christos Aivalis perhaps you consider him peculiar, explosive, exuberant but you undoubtedly know about his obsession with perfection. Perfection as he says is only achieved through control of every detail and tenacity in ancestry.

In each of the arid vineyards of the estate, Agiorgitiko is cultivated with almost obsessive attention to the phase of viticulture applying biodynamic farming techniques. The very low yields (150-550 kg / ha), give fruit  of shocking condensation that, in the logic of Burgundy, is harvested and vinified separately per vineyard without any mixtures. Expressing the specificity of each microclimate and application of the most modern winemaking techniques make the wines of Aivalis Winery to deservedly earn their place among the top of the area of ​​Nemea.

But Chris Aivalis boasts for only one thing, his greatest achievement as he says, his son Sotiris.

Sotiris recently returned from his oenological studies at Burgundy and although only 25 years old he has already taken an important role in the winery. Nemea 2016 Aivalis is his creation. Exclusively from the vineyard in the area of ​​Gerakina in the unexplored side of Nemea, the harvest of 2016 was aged 14 months in French oak barrels and bottled without stabilization and filtration giving a uniquely expressive intensity red wine that made his father even more proud.

And keep in mind that we got to see much more from both of them...

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright purple color in the glass.

Particularly intense and complex nose, with plum, sour cherry and ripe strawberry standing out, accompanied by violet, nuts and herbal hints of green tea. Spicy feeling with black pepper, clove and vanilla complementing the primary aromas and oak, damp earth, smoke, ink and hints of bitter chocolate completing the rich depth and character set.

Robust mouth with well worked moderate tannins and balanced acidity. Cherry, plum and toast dominate while the intensely spicy sense accompanies the bitter chocolate in the long-lasting aftertaste.

Technical stuff
Color red
Type dry
Year 2016
Alcohol 13.5 %
Origin Nemea
Variety Agiorgitiko
Aromas plum, cherry, ripe strawberry, violet, nuts, green tea, black pepper, cloves, vanilla, oak, damp earth, smoke, ink, bitter chocolate
Bottle Size 750 ml
Barrique 14 months
Serving temperature 14 °C
Aging 8 years
Closure cork
Organic No

NEMEA 2016 - AIVALIS WINERY

PAIR IT

Combine it with red meats with sauces, grilled pork chops or yellow cheese.

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 

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