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Nymfeos 2016 - Digenakis Winery
Digenakis Winery

NYMFEOS 2016 - DIGENAKIS WINERY

  Greece
€13.70
11.20
€11.20

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An award winning international blend!

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Why do we love it?

Cabernet Sauvignon and Merlot are probably the best known and most widespread red varieties globally. They grow in every corner of the planet and their blend is one of the most classic and most popular in the wine world. It gives wines that vary greatly according to the climate of the growing region and winemaking methods applied by the vintner. They sure seem to like both the climate of Crete and the winemaking techniques of the Digenakis family a lot!

Lefteris and Giannis Digenakis prove once again that they do not lack talent and passion for hard work. The Nymfeos 2016 by Digenakis Winery was once more awarded in the most important international competions despite the hard competition.

COLOR

RED

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

LIGHT

Tastes Like

Bright ruby ​​with purple hues in the glass.

Rich, delightful nose with cherry and plum combined with violet and red rose. Tones of vanilla and black pepper give a spicy feel while earthy hints of fresh soil and animal skin add depth. Oak and chocolate make their presence felt while it is allowed to breathe, contributing to the complexity of the bouquet.

Full bodied, velvety, with gentle tannins and perfectly balanced acidity. The sweet sensation of accentuated alcohol enhances the fruit, with plum and cherry acquiring a spicy mouthfeel. Nuts and scorched toast express the beautifully integrated barrel and remain with the long, persistent aftertaste.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14 %
Origin Heraklion, Crete
Variety Cabernet Sauvignon, Merlot
Aromas cherry, plum, violet, red rose, vanilla, black pepper, leather, damp earth, oak, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

NYMFEOS 2016 - DIGENAKIS WINERY

PAIR IT

Combine with meat with red sauce or yellow middle-aged cheeses.

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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