FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

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

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 40k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Refosco 2015 - Adam Wines
Adam Wines

REFOSCO 2015 - ADAM WINES

  Greece / Thessaloniki
€16.00
€13.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

One GREAT Greek red!

SEND PAGE TO FRIEND

Why do we love it?
Start the fire on the bbq, take out the rib eye, Refosco 2015 of Adam Wines, the wine you expected, has just arrived. And it's better than ever: concentration that you can cut with a knife and impressive complexity!

Very few producers have dared to engage in the cultivation and vinification of the Italian, originally from Friuli, variety. Even fewer are those who have tried to put their skills at a single varietal version. Dimitris Mastorgiannis Nikos Asteriadis, love Refosco and they love what they do.
Their vineyards are located on the slopes of Chortiatis, just outside Thessaloniki, in the village of Adam. There, the cool mountain breeze along with the two neighboring lakes of Koronia and Volvi, create the ideal conditions for the perfect ripening of Refosco. Careful, organic farming, very low yield per hectare that doesn’t exceed 500 kg/ha, harvesting the fruit by hand and very strict sorting, only of the best grapes for Refosco 2015, the flagship of the winery! The precious juice remained in new French oak barrels of 225 lt for 14 months, underlining its spicy character. It is bottled unfiltered like any red wine intended for long aging. If you can afford to wait, you can leave it for 8-10 more years. It will get better and better... If not, enjoy it now accompanied by fine meats!

Refosco 2015 of Adam Wines is our favorite version of the Italian variety in Greece at the moment!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
Opaque ruby red color with purple hues and exuberant aromas of sour cherry, cherry, wild blackberry, fig, and plum, with a rich, spicy sense of cinnamon, paprika, red pepper, and vanilla. Hints of leather and bacon gradually make their presence felt, while if it is not already complicated enough, add to the above cigar smoke, iodine and ink to complete the uniquely multidimensional aromatic bouquet. Rich mouth with full body, perfectly balanced acidity, and high but ripe tannins.
Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 15%
Origin Adam, Thessaloniki
Variety Refosco
Aromas sour cherry, cherry, wild blackberry, fig, violet, cinnamon, paprika, vanilla, red pepper, leather, bacon, cigar smoke, iodine, ink
Bottle Size 750ml
Barrique 14 months
Serving temperature 18ºC
Aging 10 years
Closure Cork
Organic No

REFOSCO 2015 - ADAM WINES

PAIR IT

with grilled meat, moussaka or beef bourguignon.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

ACTIVE FILTERS

Search Results

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