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Rapsani Tourtoura Old Vines 2020 - Dougos Winery
Dougos Winery


  Greece / Rapsani
ADD TO CART At your doorstep in 1 - 3 days

The Burgundian side of the trilogy!


Why do we love it?

Thanos Doukos closes the famous circle and puts the most elegant and most complex version of the Rapsani trilogy on the first place of the podium. It is worth experimenting and offering it to your friends without them knowing what they are drinking. They will surely tell you that you served them an exceptional Burgundy!

The maître of Rapsani and president of the Association of Small Winemakers of Greece is one of the first names that come to mind when you think of Rapsani. He and his sister Luisa have been in the wine business since 1991 and create wines with a unique character. The winery is located at the foothills of Mount Olympus and follows organic cultivation, while their nursery garden provides them with the necessary know-how for the vine.

Rapsani Tourtoura Old Vines is the epitome of the vinification of the three varieties Xinomavro, Krasato, and Stavroto, since it comes not only from a separate 70-year-old vineyard but from a specific part of it. The yield per hectare is very low and the grapes are selected very carefully. The blend is aged in French and American barrels for 18 months and the result is surprising.
A big wine with a richness of ripe forest fruits, aromas of sweet spices, and a strong aftertaste that you don't want to end.

Rapsani Tourtoura Old Vines is a precious glass of wine that you will enjoy alone slowly and "painfully", but you will take it off with red fine meats.









Tastes Like

In the glass it is ruby. Rich and complex aromas of forest fruits such as wild strawberry, sour cherry, black cherry, and blackberry, framed by sweet spices mainly clove and cinnamon. The strong aromas of vanilla, cedar, tea, chamomile, and tobacco are following.

It is medium to full-bodied, with crisp acidity and medium but juicy tannins. Complex in the taste, with black-cooked red fruits dominating. Ripe strawberry, sour cherry, cherry jam, cloves, vanilla, butterscotch, and smoke make up a very enjoyable and persistent aftertaste.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13.5%
Origin Rapsani
Variety Xinomavro, Krasato, Stavroto
Aromas Strawberry, sour cherry, cherry, blackberry, clove, cinnamon, vanilla, cedar, chamomile, tobacco
Bottle Size 750ml
Barrique 18 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic Yes



Pair it with rib-eye, hunts with wine sauce, and calf-boned cheekbones.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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