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Rilancio Sangiovese 2007 - Karipidis Estate
Karipidis Estate


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A collectible Greek wine, in an anniversary vintage!


Why do we love it?

Rilancio Sangiovese 2007 Ktima Karipidis is a collectible wine since it is a one-time thing, in a special anniversary bottling. Everyone knows that Sangiovese can age magically, so the good thing, in this case, is that Ktima Karipidis did it for you so that you do not have to wait at all!

Ktima Karipidis is located in Vounaina, Larissa. Vounaina means small mountains and this topography is of particular importance for viticulture. Sangiovese vines were planted in 1985 and 35 years later bear their best fruit. For Rilancio Sangiovese, the wine ferments and matures in oak barrels for 2 years. After that, it is bottled and left to mature in the winery’s cellar until today. The reason for this was that Rilancio Sangiovese was a special bottling intended for abroad. However, they decided to keep some bottles in the winery to see the evolution of the wine. This year, when they tried it, they were so impressed that they decided to do us a favor and release them in the Greek market!

We are talking about a handful of bottles so if you want to try Rilancio Sangiovese 2007 Ktima Karipidis you have to hurry!









Tastes Like

Rilancio Sangiovese 2007 Ktima Karipidis has medium garnet color and a complex nose that unfolds slowly. Aromas of dried cherry, fig, cranberry, and sour cherry jam are mixed with notes of vanilla, cinnamon, pepper, nutmeg, cedar, tea, and coffee.

In the mouth, it has a medium body, with crisp acidity and velvety tannins. Ripe, black cherry, dried strawberry, fig, pomegranate, plum, licorice, vanilla, tea, allspice, coffee, wet leaves, and cedar fill-up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2007
Alcohol 14%
Origin Thessaly
Variety Sangiovese
Aromas Dried cherry, fig, cranberry, sour cherry jam, vanilla, cinnamon, pepper, nutmeg, cedar, tea, coffee.
Bottle Size 750ml
Barrique 24 months
Serving temperature 18ºC
Aging 8 years
Closure Cork
Organic No



with wild boar with wine sauce, black pig steaks, beef stew or lamb dishes.

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper


For pasta


  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter


Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.


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