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Valos 2020 - Domaine Katsaros
Domaine Katsaros


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

A very enjoyable expression of the variety!


Why do we love it?
Valos from the historic Katsaros Estate is a red wine from Xinomavro that surprised us the same as what we have tasted from the Olympos winery. Its structure and balance are exemplary, and it is predicted to be one of the Xinomavros to be consumed winter-summer!
Doctor Dimitris Katsaros, in the mid-70s, was enchanted by the view of the village of Krania, at an altitude of 810 meters, and thus decided to make his winery there. With the help of his wife, Stella, he decided to cultivate the international varieties that he thought were best suited to the climate of the region. He initially invested in the international varieties Cabernet Sauvignon, Merlot, and Chardonnay with spectacular results, which gave wines with constant accolades and fanatical audiences, resulting in rapturous!
Of course, Xinomavro could not go unnoticed by them. Partly the excellent climatic conditions of the region, partly the recalcitrant character of the variety, became the goal of the winery to create an exemplary red wine in its very first attempt at vinification with a result that is predicted to be breathtaking. Fermentation took place in stainless steel tanks that preserved the aromas and freshness, while the 10-month stay in French oak barrels gave additional intensity and structure.
Valos from Katsaros Estate is a very enjoyable Xinomavro in the most refined version of the variety!









Tastes Like
In the glass, it has a medium ruby color. Intense aromas of strawberry, cherry, sour cherry, sun-dried tomato, lavender, vanilla, rosemary and olive leaves.
In the mouth, it has a moderate body, balanced acidity, and moderate tannins. Juicy red cherries, strawberry jam, lavender, dried purple flowers, white tea, vanilla, and licorice create a very delightful ensemble. The aftertaste is long and fruity.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13.5%
Origin Krania, Olympus
Variety Xinomavro
Aromas Strawberry, cherry, sour cherry, sun-dried tomato, lavender, vanilla, rosemary, olive leaves
Bottle Size 750ml
Barrique 10 months
Serving temperature 18ºC
Aging 6 years
Closure Cork
Organic No



Pair it with a braised veal with rice or spaghetti, with meatballs with red sauce, or with country sausage grilled over coals.

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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