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Trilogia 2019 - Dyo Ipsi Estate
Dyo Ipsi Estate


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

An anthem to Cabernet Sauvignon!


Why do we love it?
Trilogia Dio Ipsi Estate is an anthem to Cabernet Sauvignon and the ultimate Greek wine for lovers of the variety. With a new look but the same impressive concentration, it will blow your mind!

The estate of Christos Kokkalis, in Ilia, passed into the hands of the demonic duo Gerovasiliou - Tsaktsarlis of Vivlia Chora and though it might have a different name and appearance, it maintained the quality at the known high levels! The two opposite slopes of the vineyards and their special topography gave the winery the name Dio Ipsi (Two Heights). These slopes are also responsible for the excellent quality of the grapes, with the diversity of the soil and the altitude contributing to their perfect ripening. Trilogia comes from Cabernet Sauvignon vines, about 25 years old, from the heart of Ilia. Classic red vinification follows, with long extraction and aging in French oak barrels for 18 months.

The new Trilogia Dio Ipsi Estate is dedicated to its creator, Christos Kokkalis, and is truly incredible.









Tastes Like
Trilogia Dio Ipsi Estate has a deep purple color and an impressive nose. Aromas of cherry, sour cherry, redcurrant, blueberry, cedar, tobacco, vanilla, eucalyptus, cocoa, and cigar flood the glass.

In the mouth, it has a rich body, balanced acidity, and medium (+), ripe tannins. Juicy plum, cherry, sour cherry, and raspberry are mixed with notes of cinnamon, vanilla, pepper, lavender, cedar, cigar, and toffee.
Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Ilia
Variety Cabernet Sauvignon
Aromas Cherry, sour cherry, raspberry, lavender, green pepper, redcurrant, blueberry, cedar, tobacco, vanilla, eucalyptus, cocoa, cigar.
Bottle Size 750ml
Barrique 18 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No



Excelent pairing with a dry-aged beef steak, lamb kebabs with roasted peppers and tomatoes, beef cheeks with celery root puree, or smoked beef ribs.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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