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Tessera "4" 2020 - Aivalis Winery
Aivalis Winery


  Greece / Nemea
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

At least one bottle must be in your cellar!


Why do we love it?

Tessera "4" Aivalis Winery is one of the most sought after, scarcest and certainly one of the top Greek wines. Four ("Tessera" means "Four" in Greek), as many as the acres of the dry vineyard, with pre-phylloxera vines, in the area of Fliasio Field, where it comes from. Four, as many minutes as its endless aftertaste, lasts. Four, as many as the bottles you should have in your cellar to check its amazing evolution, every 5 years!

In a vineyard that has seen all the evolution of modern viticulture, from the farmer's horse and sweat, to the modern tractors, the vines of Agiorgitiko are over 150 years old (dowry of his grandmother's grandmother). "We like to harden our vines," says Christos Aivalis, and the extremely low acreage yield, which does not exceed 150 kg per acre, proves it. The vinification of the uniquely concentrated, precious juice is done in an open tank with very long extraction, for 45 days (that is how it acquires its black color and its dense structure). The wine is aged for 30 months in French oak barrels and then for 6 months in the bottle.

Christos Aivalis dared to take Agiorgitiko to the extremes and created a legendary wine that is compared to emblematic wines of the international vineyard.

At least one of the 970 bottles of Tessera "4" Aivalis Winery must be in your cellar!

The bottles are strictly limited, so you have to hurry!









Tastes Like

Tessera "4" from Aivalis Winery has a deep, opaque, ruby color. The complex nose is unfolding gradually, with intense aromas of sour cherry, blueberry, cherry, and plum. The sweet, spicy character of the barrel is expressed with notes of licorice, cinnamon, allspice, vanilla, and milk chocolate. Hints of caramel and violet complete the, clearly still young, aromatic ensemble.

Velvet mouth, with medium (+) body, well-polished, medium tannins, and balanced acidity. On the palate, it is more expressive, with the concentration of the black fruit blending perfectly with the smoky, spicy character of the barrel.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 15%
Origin Nemea
Variety Agiorgitiko
Aromas Sour cherry, blueberry, cherry, plum, licorice, cinnamon, allspice, vanilla, milk chocolate, caramel, violet.
Bottle Size 750ml
Barrique 30 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No



Pair it with beef bourguignon, wild boar stew, dry aged beef steaks or braised lamb.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle


Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.


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