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Nichtopouli 2020 - Efrosini Winery
Efrosini winery

NICHTOPOULI 2020 - EFROSINI WINERY

  Greece / Heraklion
€10.30
€8.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

A wine that bears the imprint of the Cretan terroir!

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Why do we love it?

Nychtopouli Efrosini Winery is a wine that combines the elegant Liatiko with the perky Kotsifali in a wine that bears the imprint of the Cretan terroir. Slightly chilled it will match almost any dish!

Efrosini winery is located in the village of Kerasia in the municipality of Heraklion. The area was known, until the 1990s, for its excellent raisins. Now, in addition to raisins, it also makes wines of superior quality. Efrosini winery deals with both indigenous varieties such as Vilana, Thrapsathiri, Liatiko, Mandilari and Kotsifali, as well as international ones such as Cabernet Sauvignon, Syrah and Chardonnay. Their wines are famous for their excellent value for money and their expressiveness. A new addition to their range is Nychtopouli which combines two Cretan red varieties, Liatiko and Kotsifali, in an exuberant red wine with a discreet touch of barrel.

Enjoy Nychtopouli Efrosini Winery with spicy meaty dishes!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Nychtopouli Efrosini Winery has moderate ruby color and impressive aromas of strawberry jam, cherry, plum, cinnamon, vanilla, pepper and butter.

In the mouth it has medium body, balanced acidity and velvety tannins. The ripe red fruits are mixed with notes of sweet spices, smoke and dried herbs in an aromatic set.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13%
Origin Heraklion, Crete
Variety Kotsifali, Liatiko
Aromas Strawberry jam, cherry, plum, cinnamon, vanilla, pepper, butter
Bottle Size 750ml
Barrique 4 Months
Serving temperature 16°C
Aging 3 years
Closure Cork
Organic No

NICHTOPOULI 2020 - EFROSINI WINERY

PAIR IT

Pairs very well with meatballs with tomato sauce, pork belly on the grill, bolognese

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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