Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 60k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Pyrinos 2016 - Vatistas Winery
Vatistas Winery


ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The epitome of affordable luxury!


Why do we love it?

Pyrinos Red is the epitome of affordable luxury. It's the wine you want to have at home in cases and open one whenever you want to drink a nice, decent red wine without thinking too much. Why; Because it comes with a super price, comes from 2 favorite red varieties, it has a bit of nice oak maturation for extra complexity and you can enjoy it with whatever you want, or even on its own!

The Vatista family started working in 1986 on the family vineyard in Agios Nikolaos Monemvasia. Later, other vineyards followed in the Plain of Voion and on the slopes of Pantanassa. They started bottling their first wines in 1990 and since then they haven't stopped experimenting with local varieties. Pyrinos Red is a blend of Agiorgitiko and Cabernet Sauvignon, matured for 6 months in French oak barrels, uniquely combining fruit purity with the spicy character of oak.

Don't be stall and taste it now!







Tastes Like

It has a medium ruby color. Aromas of red fruits such as cherry, sour cherry and strawberry framed by sweet spices such as vanilla and cinnamon. Distinctive notes of cedar and butterscotch complement the whole.

Medium body, discreet acidity and velvet tannins.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13.5%
Origin Lakonia
Variety Agiorgitiko, Cabernet Sauvignon
Aromas Cherry, sour cherry, strawberry, sweet spices, vanilla, cinnamon, cedar, butterscotch.
Bottle Size 750ml
Barrique 6 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No



Pair it with pork chops or with pasta bolognese.

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.


Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}