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Xinomavro - Moschomavro 2013 – Belidis Winery
Belidis Winery

XINOMAVRO - MOSCHOMAVRO 2013 – BELIDIS WINERY

  Greece / Kozani
€18.70
15.90
€15.90

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Why do we love it?

The wine is an exact reflection of Yin and Yang. It describes how seemingly opposite or contrary forces may actually be complementary, interconnected, and interdependent in the natural world, and how they may give rise to each other as they interrelate to one another

In Yin's role, which symbolises "the dark side" is Xinomavro while in the role of Yang, which is the "bright side", is Moschomavro.

In an equal ratio (50% - 50%), they coexist, interact and offer us perhaps the ULTIMATE BALANCE.

Xinomavro has something old, classic and historical, it brings tannin intensity, structure and complexity. Moschomavro has something new, fresh and vivid, it brings the finesse and the aroma intensity. 

Belidis Winery was founded in 2004 by Apostolos and Eleni Belidis, in Melissia, Kozani. Now the reins have taken over their children, Christos and Miltiadis. 100 acres of organic vineyards at an altitude of 300-400 meters in carefully chosen locations, based on their orientation and their soil, give wines of unique character and unrivaled quality. Xinomavro - Moschomavro 2013, as you probably have already understood, is the diamond of the estate. The two varieties are fermented separately and then blended into French oak barrels like Ermitage and Berthomieu, where they mature for one year. After bottling the wine continues and ages in the bottle, in the wine cellar of the estate, until it is ready to get to you.

Yes, Xinomavro - Moschomavro 2013 is, unanimously, one of the best reds of the year.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Color is moderate ruby ​​with garnet hues.

Intense and complex nose, with aromas of cherry, sour cherry, raspberry, sun-dried tomato, violet, rose, vanilla, cinnamon and star anise. Eucalyptus, lavender, nutmeg, black tea, dried cranberry and mushroom combine uniquely freshness with aging notes.

On the palate it has medium body, crisp acidity and silky tannins. Fruits are more sweet and ripe here, and are accompanied by notes of raspberry, black raisin, cinnamon, all spice, star anise, mushroom, butter, cedar, black tea and bitter chocolate. Enjoyable, spicy aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 13%
Origin Kozani
Variety Xinomavro, Moschomavro
Aromas cherry, sour cherry, raspberry, sun-dried tomato, violet, rose, vanilla, cinnamon, star anise, eucalyptus, lavender, nutmeg, black tea, dried cranberry, mushroom
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic Yes

XINOMAVRO - MOSCHOMAVRO 2013 – BELIDIS WINERY

PAIR IT

Enjoy it with pasta or meat with red sauces.

Pork chops with tomato jam and crispy leek

  • 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
  • 1 fresh onion, sliced
  • 3 cloves of garlic, finely chopped
  • 4 ripe tomatoes finely chopped
  • 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
  • 4 pork chops (about 2 cm thick)
  • salt and freshly ground pepper
  • 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.

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