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Best Online Wine shop 2019, 2020 & 2021
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Customer Reviews: 9,8/10
Koutela 2019 - Xydakis Winery
Xydakis Winery


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

Mild interventions, wild yeasts and limited bottles!


Why do we love it?

Koutela 2019 Xydakis Microwinery is the red wine that you were asking for every year since George Xydakis came into our lives with his wines. So, this year we have managed and reserved some of the very few bottles of Koutela.

Xydakis Microwinery was founded in 2001 and included an old vineyard with Cycladic varieties, with which George Xydakis began to work as an amateur by bottling some wines for friends and wine lovers. His philosophy includes wines from old vines, mainly from Mykonos but also from the surrounding islands, with minimal interventions and indigenous yeasts.

Koutela 2019 Xydakis Microwinery is no exception. In fact, it is one of his most special wines because it combines both local and international varieties (from the homonymous Koutela vineyard). The blend consists of 44% Mavrotragano, 16% Kountoura (Mandilaria), 16% Mavro Potamisi, 10% Mavri Askatharia, 5% Mavri Xeromachairou, 3% Agianniotiko, 3% Syrah, 3% Sangiovese. The wine matures for 12 months, in oak barrels and then it is bottled unfiltered, enclosing exuberant aromas and spicy flavors.

Of course, we are talking about limited bottles which are usually pre sold to restaurants and collectors.
Get your own bottle now!









Tastes Like

Koutela 2019 Xydakis Micro Winery has medium ruby color and complex nose, with aromas of dried cranberry, cherry jam, plum, sour cherry liqueur, leather, cinnamon, pepper, star anise, black tea and licorice.

In the mouth it has medium body, with balanced acidity and medium (+) tannins. Sweet spices, dried herbs, cocoa and ripe red fruits compose an aromatic bouquet.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14.5%
Origin Mykonos
Variety Mavrotragano, Kountoura (Mandilaria), Mavro Potamisi, Mavri Askatharia, Mavri Xeromachairou, Agianniotiko. Syrah, Sangiovese
Aromas dried cranberry, cherry jam, plum, sour cherry liqueur, leather, cinnamon, pepper, star anise, black tea, licorice
Bottle Size 750ml
Barrique 12 Months
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic No



Excellent pairing with wild boar cacciatore, pork carre with crust of herbs and sweet potato puree, rooster stew pastitsada

Rooster Pastitsada (spicy tomato sauce)

1 kg of rooster, cut into portions

500 gr. spaghetti (ideally no. 2)

1 clove of garlic

2 large onions

2 tbsps. white wine vinegar

200 ml. red wine

1 tbsp. of sugar

1 tbsp. of butter

2 tbsps. of tomato paste

150 gr. tomato sauce

2 bay leaves

1 cinnamon stick

3-4 all spices

Olive oil

Freshly ground black pepper


Wash the rooster and dry it with absorbent paper. Heat up the olive oil in a frying pan, brown the pieces of the rooster well on all sides and transfer them to a wide, deep pot.

In the pan (with the olive oil) we used before, add the butter, garlic and onions after chopping them. We saute them until they soften, and then add the vinegar. Then return the meat into the pot.

Put the pot in high heat and pour in the wine. Leave for a few minutes to evaporate and then add the spices, sugar, pepper and salt. Finally add the tomato paste dissolved in a cup of hot water.

Lower the heat and let simmer until the meat softens and the sauce is thick.

Check regularly to have enough sauce and add extra hot water if necessary.

When the rooster is tender, boil the spaghetti in another pot.

Remove the meat from the saucepan and place it on a serving platter. Put the spaghetti in the sauce and mix well to absorb the juices.

Serve the spaghetti with the meat and if you want, sprinkle with a little cinnamon and grated cheese.


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