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Best Online Wine shop 2023
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Route 111 2021 - Troupis Winery
Troupis Winery


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Why do we love it?
Route 111 Troupis Winery is an elegant red wine from the great red varieties of the Peloponnese. The route of the National Road that connects Nemea with Aigialia, gave its name to the new red wine of Troupis Winery but also the inspiration to combine Nemea’s Agiorgitiko with Aigialia’ s Mavrodaphne. The result is simply amazing!

Troupis Winery amazed us with its wonderful Moschofilero but apparently, they do an incredible job in their red wines as well. Route 111 is the ultimate proof of it. Agiorgitiko and Mavrodaphne are cultivated at an altitude of 640 meters, which contributes to the crisp acidity and the freshness of the wine. The two Greek varieties complement each other and compose a wine with intense botanical and floral character but also rich red and black fruit. The touch of the barrel (6 months in used oak barrels), is as much as needed to enhance the complexity of the already impressive blend. It is bottled unfiltered and without any other intervention. (It is worth telling you that a few months after its release it has already managed to enter the list of the best Greek wines!)





Tastes Like
Route 111 Troupis Winery has medium purple color and impressive nose, with jaw-dropping complexity. Violet, lavender, laurel, marjoram, sour cherry, blueberry, redcurrant, vanilla, cinnamon, tea, and dark chocolate.

Delicious and expressive mouth with medium body, silky tannins, and refreshing acidity. Rich, juicy fruit, elegant notes of herbs, and purple flowers are combined with hints of chocolate, tea, cinnamon, and nutmeg.
Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 13,5%
Origin Mantinia
Variety Agiorgitiko, Mavrodaphne
Aromas Violet, lavender, laurel, marjoram, sour cherry, blueberry, redcurrant, vanilla, cinnamon, tea, dark chocolate.
Bottle Size 750ml
Barrique 6 months
Serving temperature 15ºC
Aging 3 years
Closure Cork
Organic No



Pair it with duck fillet in red fruit sauce, pork chops with herbs or pasta with meatballs in red sauce.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.

Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.

Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.

While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.

Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger


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