Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

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

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Rapsani 2016 - Konstantinos Liapis
Konstantinos Liapis

RAPSANI 2016 - KONSTANTINOS LIAPIS

  Greece / Rapsani
12.40
€12.40

Available only for botilia.gr members

JOIN ή LOGIN

The face of a truly unique Rapsani!

SEND PAGE TO FRIEND

Why do we love it?

With the intensity of Xinomavro and the elegance of Krassato and Stavroto, Rapsani 2016 of Konstantinos Liapis threatens to dethrone Goumenissa. With indigenous yeasts and minimal interventions, it bears all the character of both terroir and varieties.

Konstantinos Liapis is an extremely experienced viticulturist, with deep knowledge for the varieties and the greater region, and as a close partner of Apostolos Thymiopoulos, his is also to blame for some of the best wines we've ever tasted. His experience in the vineyard and his philosophy gave an impressive red wine, intense, expressive and perfectly balanced. The blend Xinomavro, Krassato, Stavroto ferments with indigenous yeasts and matures for 12 months in old oak barrels. Bottled unfiltered and without additional sulphites, it will amaze you for sure. Plus: it has an incredible value-for-money ratio.

And beacause it will age beautifully, get at least 2 bottles in your basket, one for now, one for the future., and you will not regret it!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium ruby color with garnet hues.

Typical Xinomavro nose with aromas of tomato, olive, cherry, sour cherry, strawberry, eucalyptus, rosemary and black tea. Notes of plum, cranberry, nutmeg, cedar, cigar box and cocoa complement the complex bouquet.

On the palate it has medium body, crisp acidity and rich but juicy tannins. Dried cranberry, strawberry, sour cherry, sun-dried tomato, olive leaves, rosemary, tea and bitter chocolate in complete balance. Enjoyable aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13%
Origin Rapsani
Variety Xinomavro, Krasato, Stavroto
Aromas tomato, olive, cherry, sour cherry, strawberry, eucalyptus, rosemary, black tea, plum, cranberry, nutmeg, cedar, cigar box, cocoa.
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No

RAPSANI 2016 - KONSTANTINOS LIAPIS

PAIR IT

with imam baildi, mousaka, lamp with orzo stew or with a BBQ beef fillet.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

ACTIVE FILTERS

Search Results

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