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Ramnista "Le Bicentenaire" 2011 - Kyr-Yianni Estate
Ktima Kir Yianni


  Greece / Naoussa
ADD TO CART At your doorstep in 1 - 3 days

An ode to the best vintage of the decade for Naoussa!


Why do we love it?

Ramnista Le Bicentenaire 2011 Kir Yianni is an ode to the best vintage of the decade for Naoussa but also a tribute to the 200th anniversary from the outbreak of the Greek Revolution.

Kir Yianni Winery was founded in 1997 by Yiannis Boutaris, one of the most distinguished figures of the Greek wine, when he left the family winery that his grandfather had created in 1879. Today at the helm is his son Stellios, continuing with absolute devotion to the family vision. Ramnista is one of the most iconic wines of the winery. The old vines and the hand of the winemaker are the first step in creating this great wine. The wine ferments in oak tanks and then matures in French oak barrels of 225 and 500 liters. They have kept in the cellar of the winery 3000 bottles of the 2011 vintage, which is considered one of the best and they chose to release it in 2021, ten years later, as Ramnista Le Bicentenaire.

Do not miss the opportunity to get your hands on this great wine.









Tastes Like

Ramnista Le Bicentenaire 2011 Kir Yianni has medium ruby color with garnet hues. Aromas of cedar, strawberry jam, sour cherry, raspberry, vanilla, dried rose petals and lavender accompanied by subtle hints of spices, herbs, tea leaves, mushroom and tomato.

In the mouth it has medium body, moderate (+) acidity and silky tannins. Sun-dried tomato, olive paste, marjoram, dried strawberry and cranberry, cherry, vanilla, cinnamon, nutmeg, black tea and earthy notes compose an extremely elegant bouquet.

Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro
Aromas cedar, strawberry jam, sour cherry, raspberry, vanilla, dried rose petals, lavender, spices, herbs, tea leaves, mushroom, tomato.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 15+ years
Closure Cork
Organic No



Pairs very well with hünkar beğendi, lamb with orzo, ossobuco 

Beef stew with smoked eggplant cream

For the stew
700g beef for stew
2 onions
2 cloves garlic
1 tablespoon tomato paste
400 g concasse tomatoes
1 teaspoon of sugar
500 ml beef stock
1 cinnamon stick
4 berries of allspice
½ teaspoon cumin
1 teaspoon of fresh thyme
40 ml of extra virgin olive oil
Freshly ground pepper

For smoked eggplant cream
3 eggplants (400 g eggplant puree)
30 g flour
50 g butter
350 ml. lukewarm milk

For the smoked eggplant cream:

Pierce the eggplants with a fork and char them on an open fire or on the grill until soft. When ready, put them in a strainer and leave them until you prepare the bechamel.

In a heated saucepan, add the butter and once melted, add the flour by stirring constantly, until it gets a light brown color. Then add the milk and reduce the heat, while stirring until it thickens. At the same time, peel the eggplants, mush them with a fork and add them into the bechamel. Finally, add pepper, nutmeg and salt. Stir for about 2 minutes and remove from heat.

For the stew:

Chop the onions and garlic. In a large, deep frying pan, sautée the meat in olive oil, a few pieces at a time, to keep the oil temperature high. Once it is evenly browned add the onions and garlic.

Add the spices, tomato paste, sugar, salt, pepper and finally the tomatoes. Simmer for about 1 hour or until the meat has softened and the sauce has thickened.

Serve by placing the eggplant cream topped with the beef stew and the luscious sauce.

Recipe Notes:

- Beware, do not burn eggplants because they will acquire a strong, heavy taste
- We can use cream instead of milk for a richer taste
- Adjust the spices and their quantities according to your preference


Eva Monochari

Food Blogger


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