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Ronchedone 2015 - Cà dei Frati
€21.00
17.50
€17.50

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Why do we love it?

Every historic winery owes it to itself making impressive wines. And Ronchedone 2015 by Cà dei Frati winery, is definitely a good reason to be impressed. The vineyards are located around the idyllic landscape of Lake Garda and enjoy the ideal climate and temperature. This is reflected in Ronchedone as it is perfectly balanced with a rich and juicy fruit.

The impressive blend of Marzemino, Sangiovese and 10% Cabernet Sauvignon ages for 14 months in French barrique barrels and then for 10 months in the bottle. The varieties blend so harmoniously as though were made to be together and create an impressive and exquisite wine with Italian temperament.

Try it!

COLOR

RED

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep ruby color.

Impressive nose with dense and ripe cherry, berry and plum. Notes of cinnamon, clove, vanilla, butterscotch and oak synthesize an exuberant bouquet.

On the palate it has medium to full body, balanced acidity and soft but fine-grained tannins. Ripe cherry, sour cherry and berry dipped in spices like cinnamon, pepper and allspice. Black tea finish that lasts.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14,5%
Origin Italy
Variety Marzemino, Sangiovese, Cabernet Sauvignon
Aromas cherry, blueberry, plum, cinnamon, cloves, vanilla, butterscotch, cedar
Bottle Size 750ml
Barrique 14 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

RONCHEDONE 2015 - CÀ DEI FRATI

PAIR IT

Pair it with spaghetti bolognese, spaghetti with meetballs or with a greek pastitsio

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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