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Refosco 2012 - Adam Wines
93
Adam Wines

REFOSCO 2012 - ADAM WINES

  Greece
€14.70
12.80
€12.80

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Complexity at its best!

Refosco is a difficult, demanding variety. If it manages to reach ideal ripening, it is capable of giving really big red wines. If harvested earlier, you should just better not try it. And in order to mature properly, it takes time. A lot of time and care.

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 put their skills at a single varietal version.

On the slopes of Chortiatis, just outside Thessaloniki, in the village of Adam, the cool breeze of the mountain along with the two neighboring lakes of Koronia and Volvi, provide an ideal scenery, ensuring Refosco takes all the time needed to achieve the ideal level sugars and perfect phenolic maturation.

Dimitris Mastorgiannis Nikos Asteriadis, love Refosco and they  love what they do. And they do it well!

Careful organic farming, very low yield per hectare not exceeding 500 kg / ha, harvesting the fruit by hand and very strict picking only of the best berries for Refosco 2012, their pride and joy! The precious juice remained in new French oak barrels of 225 lt for 14 months and then bottled unfiltered with the beautiful artwork of the famous artist Andreas Lymperatos on the label.

With exuberant nose, sophisticated, elegant mouth, but with the intensity and concentration waiting just around the corner, the Refosco 2012 Adam Wines is our favorite version of the Italian variety in Greece at the moment!

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. It is excellent!

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Compact ruby ​​red color with purple hues in the glass.

Impressive exuberant nose, full of sour cherry, cherry, wild blackberry, fig and violet, 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.

Moderate volume body, with perfectly balanced acidity and beautifuly rounded, medium intensity tannins. Fig, cherry and plum, dipped in cinnamon, dominate on the palate and the long aftertaste leaves an intensely spicy and persistent mouthfeel.

Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 14,5 %
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 2012 - ADAM WINES

PAIR IT

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.

 

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