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Pavone 2014 - Azienda Agricola San Gabriele Arcangelo
Azienda Agricola San Gabriele Arcangelo



One of the biggest wines we have tried!


Why do we love it?

2014 was an unexpectedly excellent vintage for the reds of Tuscany. Low temperatures and in some cases hailstorms during July and August didn't bode well for the vintage, but the following exceptional 2 months turned a potentially disastrous vintage into a surprisingly good one. This particularly favored Sangiovese, the flagship variety of the region which ripens later than the rest of the area. It acquired unique complexity, concentration and solid tannic structure, while maintaining its lively acidity.

Our favorite Greek producer outside Greece, the exuberant Stavros Tsoukas, also known as «il Greco», returned with a magnificent new vintage of this Big Red! In Italy and almost all over the world, the peacock is the symbol of pride and beauty. And if you hear him talking about it, you will certainly understand that Pavone 2014 of Azienda Agricola San Gabriele Arcangelo Stavros Tsoukas is the wine he is really proud of.

Its second vintage is 2014! A great vintage, exceptional grapes and people with an appetite for experimentation and creativity all gathered in one place: a small boutique winery in the Cinigiano Montecucco region in Tuscany. The organic and biodynamic cultivation allowed the vine to express the dynamic varietal undistracted. The fermentation happened spontaneously with indigenous yeasts, without use of commercial ones. it remained two years in new French oak barrels made by the Mittelberger family of South Tyrol, with the barrel maker himself regularly monitoring the progress of the wine. It was bottled unfiltered using minimal amounts of sulfur during the whole procedure, so it is considered among natural wines.

With the fruit causing successive explosions on the palate and with over the roof complexity, the middle brother of Cuccuvaia and Kokoras, the Pavone (Peacock) 2014 is one of the biggest wines by Greeks winemakers abroad and one of the greatest reds we've had.

Thank you Stavros ...





Tastes Like

Intense ruby ​​color in the glass.

Impressively complex nose which keeps evolving while breathing. Red fruits, cherry, ripe strawberry and plum set the tone initially, followed by black currant. While it evolves, earthy notes of fresh soil and mushroom come into the spotlight, combined with herbal hints of oregano and rosemary. Dried violets and bitter chocolate are complemented by red pepper, allspice and a slight hint of cinnamon at the end.

Medium volume body, complex and perfectly balanced. Cherry and plum attack on the palate followed by dark chocolate, oregano and allspice. The well-structured tannins are juicy, rounded and together with the lively acidity, keep the palate alert all through the sip. The long finish leaves the mouth full of fruit dipped in chocolate and pepper.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14,5%
Origin Tuscany
Variety Sangiovese
Aromas cherry, ripe strawberry, plum, black currant, fresh soil, mushrooms, oregano, rosemary, dried violet, bitter chocolate, red pepper, allspice, cinnamon
Bottle Size 750ml
Barrique 24 months
Serving temperature 18°C
Aging 10 years
Closure Cork
Organic Yes



Combine with grilled meat, dishes with turkey in the oven or grilled vegetables.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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