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?

Rizoma Oak Red 2016 - Priftis Winery
91
Priftis Winery

RIZOMA OAK RED 2016 - PRIFTIS WINERY

  Greece
7.80
€7.80

Available only for botilia.gr members

JOIN ή LOGIN

We barely got some!

SEND PAGE TO FRIEND

Rare, wonderful and unbelievable price!

Do you remember Rizoma 2014 of Priftis Winery that ran out in a few hours? You are still asking if we can find some more bottles. No! IT IS SOLD OUT! Just accept it.

But look at what has arrived today in our hands! The new Rizoma Oak 2016 of Priftis Winery!

Extremely limited production, changing once again what you have in mind about the price-quality ratio, it is even better than the previous one. And you can imagine how quickly it will run out again.

Last year we got it in the end. This year we got the last 200 bottles out of the 600 bottles that were finally bottled. And you should know that once the news were spread in the office, we withhold several of them...

Merlot is cultivated in the family owned vineyard in Keratea. Agiorgitiko came from Asprokambos of Nemea where it was cultivated at an altitude of 800m. The fermentation of the two varieties was done separately using wild indigenous yeasts in stainless tanks where they remained for 2 months. Then the blend, matured for 12 months in French oak barrels of 3rd use. Oak maturation led to a spicy character and more complexity, without overshadowing the juicy fruit. The blend was bottled unfiltered, without any other intervention, in only 600 bottles.

The Rizoma OAK 2016 of Priftis Winery came to show that even rare pleasures don’t have to cost much. You can hold it for 2-3 years. We are betting that you will not.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Deep ruby color, ​​in the glass.

Nose of medium (+) aromatic intensity, with notes of dried plum, sour cherry, ripe cherry, black pepper, leather and oak. Flower and cocoa notes complement the delicious bouquet.

In the palate it is medium(+) bodied, with medium (+) acidity and moderate but soft tannins. Flavors of strawberry, black cherry, sour cherry, blackberry, chocolate, black pepper, cinnamon and cedar make a unique set. Enjoyable spicy aftertaste.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14,5 %
Origin Keratea, Attica
Variety Merlot, Agiorgitiko
Aromas plum, cherry, sour cherry, black pepper, leather, oak, flowers, cocoa
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

RIZOMA OAK RED 2016 - PRIFTIS WINERY

PAIR IT

Pair with roast beef with red wine sauce, beef bourguignon, or roasted steaks

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.

ACTIVE FILTERS

Search Results

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