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Nemea 2016 - Estate Gofas
Gofas Estate

NEMEA 2016 - ESTATE GOFAS

  Greece / Nemea
€11.80
9.00
€9.00

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Why do we love it?

When you say Nemea, you mean Agiorgitiko. And when you mean Agiorgitiko, you have in your mind a red, well balanced wine that will be fun on its own in the evening or accompanied by well prepared dishes of meat. Well, this is one of the best.

Considering the family heritage and passion, Constantinos Gofas began in 1998 to take care of the estate and vineyards. He creates original blends and combines American and French barrels to give the complexity and intensity he wants to his wines.

Why do we love it?

Nemea 2016 of the Estate Constantin Gofas comes from a single vineyard with an altitude of 380 m in Koutsi, Nemea. The low yield per hectare and the perfect ripening of the fruit are the key elements of its success. The precious juice remains in French oak barrels of 225 lt for 12 months and then rests for 6 months in the bottle. The result is complex, intense and exuberant. An Agiorgitiko with deep emotion.

When to drink it?

Now it's perfect. But in the next 5-6 years, it will become even better.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Deep ruby color in the glass with purple shades.

The nose is of moderate aromatic intensity with notes of cherry, black cherry, raspberry and dried plum. The set complements unique notes of cinnamon, pepper, brown, leather and chocolate.

The mouth is moderate (+) in volume, with moderate acidity and tannins, but well-drained. Notes of cherry, raspberry, cherry, tobacco, bacon, vanilla and cinnamon create a complex bouquet. The chocolate aftertaste will stay in the mouth for hours ...

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14 %
Origin Nemea
Variety Agiorgitiko
Aromas sour cherry, black cherry, raspberry, dried plum, cinnamon, pepper, coffee, leather, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 15ºC
Aging 6 years
Closure Cork
Organic No

NEMEA 2016 - ESTATE GOFAS

PAIR IT

Pair it with meatballs in red sauce, stew or mousaka

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

Salt

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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