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Xinomavro 2020 - Oenops Wines
Oenops

XINOMAVRO 2020 - OENOPS WINES

  Greece / Drama
€17.90
€15.50
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

One of the most beautiful and extraordinary expressions of the variety!

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Why do we love it?

Xinomavro Oenops Wines is one of the most beautiful and extraordinary expressions of this unique Greek grape variety, which managed to stand out in the 50 Great Greek Wines competition and take 11th place!

Nikos Karatzas scours Greece and discovers the best vineyards, in the best sites. Xinomavro Oenops Wines comes from vineyards in both Naoussa and Amynteo. Watching the process closely, Nikos chooses the right moment for the manual harvest. After strict sorting, he proceeds to alcoholic fermentation, with ambient yeasts, in large open barrels (20%) and concrete tanks (80%). Then, the wine matures in concrete tanks, with its fine lees, for 10 months. It is bottled unfiltered with minimal interventions to preserve its juicy and expressive character unchanged.

Make a bottle of Xinomavro Oenops Wines yours now!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Xinomavro Oenops Wines has medium purple color and impressive aromas of raspberry jam, cherry, strawberry, violet, lavender, green pepper and rosemary.

In the mouth it has medium (+) body, crisp acidity and silky tannins. Ripe red fruits mingle with notes of dried herbs, tea leaves, purple flowers and olive leaves.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13%
Origin Drama
Variety Xinomavro
Aromas Raspberry jam, cherry, strawberry, violet, lavender, green pepper, rosemary
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic No

XINOMAVRO 2020 - OENOPS WINES

PAIR IT

Pair it with pasta alla Norma, orzo with chicken, olives, tomato and feta, kebabs

Rigatoni with tomato, pancetta and goat cheese

  • 4 mature tomatoes of medium size
  • Olive oil
  • Salt according to your preferences
  • Freshly ground pepper
  • ½ cup chopped pancetta
  • 150 gr goat cheese cut into cubes
  • 500 gr rigatoni
  • Parsley leaves for serving

 

Preheat the oven to 180 ° C.

Cut the tomatoes in slices and spread them on a pan. Season them with olive oil, salt (at will) and spread the chopped pancetta all over the pan.

Bake in the oven for about 20 minutes until the tomatoes soften. Place the pieces of goat cheese on each tomato and turn up the heat at 250 o C. Bake for about 10 more minutes until the pancetta becomes crisp and the cheese gets a golden color.

Boil the rigatoni according to the instructions of the packaging (al dente) and drain well. Place them in a large serving bowl, add some olive oil and mix them so they do not stick together. With a spoon, put half the tomatoes with the melted cheese and the pancetta over the macaroni, add a little olive oil and stir with the rigatoni until the tomatoes are dissolved and mixed with the whole.

For serving, add the remaining tomatoes with the melted cheese and pancetta on the side of each dish. Sprinkle with freshly ground pepper and add parsley leaves.

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