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Dona Silvina Petit Verdot 2016 - Bodegas Krontiras
Bodegas Krontiras


  Argentina / Mendoza
ADD TO CART At your doorstep in 1 - 3 days

From the New World, literally!


Why do we love it?

Dona Silvina Petit Verdot Single Vineyard is the first biodynamic Petit Verdot in Argentina and one of our (and yours) favorite bold red wines. The dense ripe fruit of the New World, combined with the sweet and spicy character of the barrel and the robust structure of the variety compose a truly irresistible ensemble.

Constantine Krontiras and his wife Silvina Macipa - Krontiras, followed their passion for the Argentinian wine and in 2004 created the Bodegas Krontiras in Lujan de Cujo, the area producing the best Malbec in the world. Their winery is among the most beautiful wineries in Argentina. Ultramodern and biodynamic certified, it is a gem in the foothills of the Andes, in the beautiful Mendoza are, where the best wines of Argentina are produced.

Responsible for the project, and with absolute freedom, both in the vineyard and the winery is the good friend of Constantine Krontiras and known to us, Panos Zoumpoulis. The experienced oenologist transmitted his passion and faith for biodynamic cultivation in the Krontiras family that built the winery, following biodynamic standards and supporting the architectural approach of ancient sacred geometry.

For Petit Verdot Panos Zoumpoulis exploits the ideal microclimate with large temperature differences between day and night, achieving excellent phenolic ripening of the fruit with minimal interference. The wine was fermented in stainless steel, medium-volume, tanks with indigenous yeasts and then it was aged for 18 months in oak barrels. It was bottled and rested for 6 more months before it is ready to enjoy.

You will definitely love this one because Dona Silvina Petit Verdot Single Vineyard is a benchmark of refinement, concentration, and complexity. It is the wine for which Panos Zoumpoulis is really proud. And you should know that he does not say much.









Tastes Like

It has impressive deep purple opaque color. It has an intoxicating nose with intense black fruit aromas like blueberry, cassis and ripe blackberry are combined with forest floor and cedar while rosemary, sage, and tea leaves appear gradually. Vanilla, toffee, and smoke complete the lovely aromatic bouquet.

On the palate, it is full-bodied and concentrated and it has medium well-polished tannins and noticeable acidity. Blackberry and blueberry are dominating while blackberry, dipped in chocolate and spices will remain in the mouth in the long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14,5 %
Origin Mendoza, Argentina
Variety Petit Verdot
Aromas Blueberry, cassis, blackberry, forest floor, cedar, toffee, rosemary, sage, tea leaves, vanilla, tobacco.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No



Pairs excellent with pepper steaks, beef spare ribs, beef bourguignon, or aged yellow cheeses.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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