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Xinomavro Nature 2019 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

XINOMAVRO NATURE 2019 - THYMIOPOULOS VINEYARDS

  Greece / Naoussa
€16.10
13.80
€13.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

The purest and most typical expression of Apostolos Thymiopoulos's favorite variety!

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Why do we love it?
When your Xinomavro is so good, it doesn’t need anything, neither sulfites nor filtrations, nor corrections. And if you are Apostolos Thymiopoulos you know for sure that your Xinomavro is that good and you dare to make even a natural version, the Xinomavro Nature!

Apostolos Thymiopoulos does not need recommendations. His wines talk about him and they talk a lot. Earth and Sky, is one of the most successful wines abroad and the one that changed the style of Xinomavro, making it fruitier and more accessible. He is the maître of Naoussa and has managed to make many different versions of Xinomavro.
The first name he gave it was Xinomavro sans SO2, but he regretted it and named it Xinomavro Nature. Both titles are French, as all the minimal production was destined for France and Canada (thankfully not anymore!). The child with the kite, however, remained to characterize the essence: a wine as innocent and playful as a child, and as light as a kite! The grapes come from a 50-year-old vineyard between Fytia and Trilofo. The fermentation is carried with indigenous yeasts (since we are talking about mild natural vinification) and then the wine matures in oak barrels for 6 months and is bottled unfiltered.

Xinomavro Nature by Thymiopoulos Vineyards is the purest and at the same time, the most typical expression of the favorite Greek red variety!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has a pale ruby color with garnet hues. Intense aromas of vanilla, oak, ripe red fruits such as strawberry, cherry, and cranberry, tomato, leather, and lavender flood the glass. The taste is complex, unprecedented, and rich. Intense tannins, but without being aggressive, that blend harmoniously with the acidity and the medium body. Red fruit, tomato, herbs, and tea leaves star in the mouth.
Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Naoussa
Variety Xinomavro
Aromas Vanilla, oak, strawberry, cherry, cranberry, tomato, leather, lavender, tea leaves.
Bottle Size 750ml
Barrique 6 months
Serving temperature 16°C
Aging 6 years
Closure Cork
Organic No

XINOMAVRO NATURE 2019 - THYMIOPOULOS VINEYARDS

PAIR IT

with beef Bourguignon, cooked meats, pepper fillets, and meat-appetizers.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

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