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A summer red with an incredible value for money!

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The rare greek variety Mouchtaro achieves great things at the land of its origin, Viotia, where it managed to escape from phylloxera which destroyed the hellenic vineyard and wiped out many indigenous varieties. Full of intensity and nerve, it gradually obtains fanatical friends who adore its unique gifts and rebellious character.

In an absolutely successful combination with the french Merlot, it lowers its profile and gives an exquisitely balanced and multi - dimensional wine which excited the botilia.gr team.

Klepsydra Red 2015 is full of aromas and flavours which captivate whoever tastes it. Its price is a real temptation as well!

Enjoy it now or keep it for 2 – 3 years.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

In the glass, its colour is bright crimson with redish highlights.

In the nose, there is an impressive velvet sense with bitter cherry, gooseberry and wild cherry combined with sweet spices, mostly cinammon and vanilla. Violet, chocolate and leather complete the rich and intense bouquet.

In the mouth, it is rich and intense with round tannins of medium intensity and balanced acidity. Bitter cherry stands out tastefully in a marmalade form while the sweet spices set the tone and linger in the mouth in the long – lasting afertaste.

Technical stuff

Color:	red
Type:	dry
Year:	2015
Alcohol:	13,5 %
Origin:	Askri Voiotia
Variety:	Mouchtaro - Merlot
Aromas:	cherry, blackcurrant, sour cherries, cinnamon, vanilla, violet, chocolate, leather
Bottle Size:	750ml
Barrique:	-
Serving temperature:	16°C
Aging:
Closure:	Cork
Organic:	No

KLEPSYDRA RED – SAMARTZIS VINEYARDS

PAIR IT

Combine it with red meat in sauce, risotto with mashrooms or a well – cooked beef Bourguignon .

Beef stew with red wine

1 kg of boneless beef cut into bits
4 tbsps. flour
1 tsp. paprika
2 tbsps. olive oil
1 cup of dry red wine
1 cube beef broth
1/2 tsp. dry thyme
1 bay leaf
1 pack of small fresh mushrooms, whole
baby carrots
salt
pepper

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently, for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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