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Orgion 2016 Organic - Sclavos Wines
Sclavos Wines

ORGION 2016 ORGANIC - SCLAVOS WINES

  Greece / Cephalonia
SORRY GUYS, WE RAN OUT OF THIS ONE

An international star

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Why do we love it?

It is one of the wines you will always remember. Is it the name? Orgion. Is it that it will take some time to process when you taste it? This is the case with all Evriviades’s wines.

With the variety being associated exclusively with dessert enhanced wines, the Orgion of Evryviadis Sklavos, in 1996 was the first dry wine made by Mavrodaphne. The wine that astonished everybody. The one that opened the way for the wine revolution of the Mavrodaphne varietal and the Ionian island.

The first planting of the family vineyard in Paliki Kefalonia took place in 1919. In 1986, it was biologically certified and since 1996 it follows the principles of biodynamic cultivation. In fact, the homodynamic cultivation, which is the Italian approach to biodynamic cultivation.

The Orgion red wine is released in two versions. The conventional from non-organic cooperating vineyards, and Organic from the family owned vineyards with their autochthonous plants over 70 years of age. On the outside, there is almost no difference, with a small sign stating its organic certification. Inside however, a completely different condensation, annoying complexity and chocolate finish that you will take home with you.

Sandy-rocky soils, cup-shaped vines and yields at 2500 kgrs/ acre give perfectly concentrated berries. The sulphite levels flirt with those of natural wines, since after the fermentations (alcoholic and malolactic) and maturation in an oak barrels, the bottling is done without filtering and further sulphating.

Limited production, the 2016 Organic Orgion Sklavos Estate from Lixouri, Kefalonia (or a place near Kefalonia as the locals say) is one of those you will surely worship if you have not already done so. If you find it, because most of it has an international career.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Deep ruby color in the glass.

A moderate nose, with chocolate having the first and last word. Meanwhile, you will meet plum, raspberry, coffee beans, cocoa and tobacco. Cinnamon and earthly notes of fresh soil complement the evolutionary bouquet.

Medium volume body, with unexpectedly velvety tannins and the refreshing acidity of the variety. Chocolate, plum and dried fig stand out while chocolate persists in the long-lasting finish.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13 %
Origin Cephalonia
Variety Mavrodaphne
Aromas chocolate, plum, raspberry, coffee beans, cocoa, tobacco, cinnamon, fresh soil
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic Yes

ORGION 2016 ORGANIC - SCLAVOS WINES

PAIR IT

Pair it with cooked red meats, traditional Kefalonian meat pies, game or yellow cheeses

Meat pie with kataifi pastry

  • 1/2 pack of kataifi pastry
  • 2 eggs
  • 250 ml of fresh milk (at room temperature)
  • 250 g beef minced meat
  • 5 tomatoes grated on the grater
  • 2 tbsps. of barbecue sauce
  • 1 clove of garlic
  • 1 large onion
  • 2 carrots
  • 2 red peppers
  • 2 tbsps. of herbs (basil, thyme, throubi)
  • 200 g gruyere grated
  • 1 cup olive oil
  • 2 tbsps. breadcrumbs
  • 2 tbsps. melted butter
  • salt
  • freshly ground pepper

Cut all vegetables into small pieces.

Saute the onion with some olive oil in a saucepan. Cut the carrots in slices and add them to the pot along with the garlic and the tomatoes. Then add the minced meat and the BBQ sauce. Add salt, pepper and herbs. Lower the temperature and let the sauce shimmer for 20 to 30 minutes. Finally, add the gruyere and peppers.

Butter a pyrex baking dish and sprinkle it with the breadcrumbs. Divide the kataifi pastry into two equal parts. Lay half of the kataifi and spread it with the fingers on the pyrex. Empty the stuffing and cover with the rest of the kataifi, after flicking it with your fingers. Cut with knife into pieces. In a bowl, beat the eggs with the milk and pour the mixture over the pie.

 

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