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Xinomavraw 2018 - Oenops
Oenops

XINOMAVRAW 2018 - OENOPS

  Greece / Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

The Rawest, most Brutal and Purest Expression of Xinomavro, is born!

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Why do we love it?

Xinomavraw Oenops has the smartest name we have ever come across! Why? Because the word 'raw' is synonymous with natural wines and this  Xinomavro is one of the most raw, brutal and pure expressions of the famous greek variety and has rightly impressed Masters of Wine, Decanter and Wine Enthusiast.

Nikos Karatzas founded his winery in 2015 but prior to that, he has been an oenologist at very important wineries in the country. This is also reflected in his unique wines. Xinomavraw is one of them and our favorite. Xinomavro for this wine comes from two top terroirs, Naoussa and Amyntaio. The wine was fermented with indigenous yeasts in egg-shaped amphorae and aged for 6 months. The wine was bottled unfiltered, without sulphites and other additives, having encapsulated all the essence and character of Xinomavro.

Bottles are less than very few!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

With ruby color reminiscent of wild strawberry and shy nose at the beginning. Flowers such as lavender and rose are dressed with red fruits such as strawberry, cherry, cranberry and pomegranate. Moderate body with crisp acidity and medium but juicy tannins.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Drama
Variety Xinomavro
Aromas lavender, rose, strawberry, cherry, cranberry, pomegranate
Bottle Size 750ml
Barrique 6 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

XINOMAVRAW 2018 - OENOPS

PAIR IT

with veal in tomato sauce and rice or pasta, with spicy meatballs in tomato sauce or with grilled home-made sausage.

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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