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Vlahiko 2020 - Domaine Glinavos
Domaine Glinavos


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

A rare Greek variety in the hands of the master!


Why do we love it?

Vlahiko 2020 Domaine Glinavos is a complex and juicy red wine from the forgotten red varieties of Epirus, Vlahiko, and Bekari! The love of Lefteris Glinavos for the local varieties is well known, as well as his passion for the promotion of the vineyard of Epirus. In Vlachiko, he gives his best!

With manual harvest and a combination of modern and classic winemaking techniques, Vlahiko 2020 is a wine that clearly reflects the style of Domaine Glinavos and the terroir of the region. Vlahiko, and Bekari, are both cultivated organically. After careful grape sorting, they mature in French oak barrels for 24 months. The barrel used is mildly burned and its purpose is to soften the wine and give it a sophisticated and spicy character, without covering the fruit. And it does exactly that!

Silky tannins and a burst of juicy red fruit on every sip!









Tastes Like

Vlahiko 2020 Domaine Glinavos has medium ruby color and expressive nose with notes of juicy cherry, wild strawberry, and raspberry, on a floral background of lavender and violet. Eucalyptus, marjoram, cedar, iodine, and incense complete the very interesting bouquet.

On the palate, it is medium-bodied, with medium tannins and crisp acidity, in absolute balance. Sour cherry, cherry, and redcurrant make their appearance from the very first sip. Iodine, cinnamon, nutmeg, lavender, and hints of oak give extra points of enjoyable complexity.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 12%
Origin Zitsa
Variety Vlahiko, Bekar
Aromas Cherry, wild strawberry, raspberry, lavender, violet, eucalyptus, marjoram, cedar, iodine.
Bottle Size 750ml
Barrique 24 months
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic No



Pairs very well with beef stew in tomato sauce, roast beef fillet, or lamb with orzo.

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.


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