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Xinomavro 2017 - Ktima Kourti
Ktima Kourtis

XINOMAVRO 2017 - KTIMA KOURTI

  Greece / Pieria
€20.50
€17.50
QTY
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Unprecedented intensity and structure!

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Why do we love it?
Xinomavro 6 11 3 is the first single-vineyard Xinomavro of Apostolos Kourtis and a very interesting and different version of the beloved red Greek grape variety. With an impressive concentration and solid structure, you will love it from the first sip!

Apostolos Kourtis began his career in the magical world of wine in 1997 where he planted his first vineyard, in Rachi Pieria, under the shadow of Olympus. He is constantly experimenting with both Greek and foreign grape varieties. Xinomavro 6 11 3 was one of his personal bets and from the result, we can tell you with certainty that he won it! The grapes grow at an altitude of 300 meters and are picked by hand at the right time. The wine is then fermented and aged in French oak barrels for 12 months. The result is exuberant and juicy and it is enjoyable now but it has the background for long-term aging!

Xinomavro 6 11 3 by Apostolos Kourtis asks for blood and good company!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Xinomavro 6 11 3 by Apostolos Kourtis has a deep purple color and intoxicating aromas of cherry, raspberry, plum, sour cherry, pomegranate, vanilla, tea, olive leaves, dried tomato, marjoram, and lavender.

In the mouth, it has a medium (+) body, crisp acidity, and high but ripe tannins. Raspberry, cherry, strawberry, plum, cranberry, vanilla, pepper, cinnamon, forest floor, and dried herbs make up an impressive ensemble.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5%
Origin Pieria
Variety Xinomavro
Aromas Cherry, raspberry, plum, sour cherry, pomegranate, vanilla, tea, olive leaves, dried tomato, marjoram, lavender, pepper.
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 8+ years
Closure Cork
Organic Yes

XINOMAVRO 2017 - KTIMA KOURTI

PAIR IT

with stuffed eggplants with minced meat, kebabs, or a roast beef.

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 

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