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THE UNIQUE MAVROSTYFO 2017 - Papargyriou Estate
Papargyriou Estate

THE UNIQUE MAVROSTYFO 2017 - PAPARGYRIOU ESTATE

RED
  Greece / Korinthia
SORRY GUYS, WE RAN OUT OF THIS ONE

You'll feel extremely lucky, if you taste it even once!

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Why do we love it?

If Yiannis Papargyriou weren't a winemaker, he would be working for Apple. His wines are sold out before they are even released and, of course, his latest release, the Unique Mavrostyfo of 2017, can make, those who are waiting for it, frenzy.

Mavrostyfo is the winemaker’s personal challenge since it is a variety whose revival was benefited by a domino of fortunate events. Fortunate because a clone was discovered at the edge of a small vineyard. Also because Yiannis Papargyriou luckily stood up and decided to go ahead with an experimental vinification. Lucky us, or rather for all those who anticipate one of the limited bottles, that he was satisfied with his experiment and decided to go ahead with the production of a wine that will surely make history.

As its name implies, Mavrostyfo 2017 is a single varietal wine, a choice that for the maitre of blending, Yiannis Papargyriou, is rather representative of the trust that shows to the potential of the variety. Unfiltered and matured for 12 months in oak barrels, it demonstrates from its youth its fierce, unrestrained character with concentration that will make you tear.

 

When to drink it?

Unique Mavrostyfo 2017 is a great wine that you can enjoy from the day it falls into your hands. But if you have the patience to wait for a few years its complexity will amaze you!

COLOR

RED

AROMA

VERY FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has deep purple color.

Impressive nose, with aromas of ripe and juicy cherry, blackcurrant, sour cherry and blueberry, accompanied by distinctive floral notes like violet and lavender. Vanilla, cinnamon, green pepper and nutmeg meet notes of forest floor, tobacco and leather appear gradually and create a unique multi-dimensional character.

Rich, exuberant body that you can almost chew, with intense but ripe tannins and medium to high acidity to balance the whole. The high alcohol is well integrated to the set and additionally it gives a juicy and jammy dimension to the fruit. Sour cherry, cherry, cassis and forest fruits dominate and are harmoniously blended with iodine, violet, vanilla, cardamom and animal nuances. At the end, the rich chocolate flavor remains in the long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Corinth
Variety Mavrostyfo
Aromas cherry, blackcurrant, sour cherry, blueberry, violet, lavender, vanilla, cinnamon, green pepper, nutmeg, forest floor, tobacco, leather
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic No

THE UNIQUE MAVROSTYFO 2017 - PAPARGYRIOU ESTATE

PAIR IT

Pair it with rich meat dishes with red sauces, dishes with truffles and mushrooms or yellow aged cheeses

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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