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Rapsani Old Vines 2016 - Dougos Winery
Dougos Winery

RAPSANI OLD VINES 2016 - DOUGOS WINERY

  Greece / Rapsani
€21.20
18.10
€18.10
QTY
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Why do we love it?

Thanos Dougos, the maître of Rapsani, raises the bar even higher with Rapsani Old Vines!

It is a Rapsani from 60-year-old vines, with shocking concentration and fruit purity.
Thanos Dougos and his sister Louisa grew up amongst vines, in the family nursery. It was almost certain what path they would follow. Since 1991, they have entered the path of wine, creating wines with a unique character, at the foot of Mount Olympus. Rapsani Old Vines is a premium version of Rapsani, from old vines, with very low acreage yields and very strict fruit sorting. The classic blend, Xinomavro - Krasato - Stavroto, matures in French and American barrels for 18 months. The combination of different barrels gives complexity and perfectly emphasizes the rich, red fruit.

Rapsani Old Vines of Dougos Winery is an exuberant red wine that asks for classic, Greek dishes, and good company.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has medium purple color and impressive aromas of strawberry, cherry, raspberry jam, and sour cherry, accompanied by notes of vanilla, coconut, cinnamon, flowers, and herbs. Velvet mouth, with medium to full body, crisp acidity, and moderate but juicy tannins.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13.5%
Origin Rapsani
Variety Xinomavro, Krasato, Stavroto
Aromas Strawberry, cherry, raspberry jam, sour cherry, vanilla, coconut, cinnamon, flowers, herbs.
Bottle Size 750ml
Barrique 18 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No

RAPSANI OLD VINES 2016 - DOUGOS WINERY

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.

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