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Rose de Xinomavro 2007 - Thymiopoulos Vineyards
Thymiopoulos Vineyards


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

The Rarest Greek Rose Is Released And it’s a lifetime experience!


Why do we love it?
Breaking news: day offs are revoked, botilia team gathers and runs with dizzying rhythms and frenzied enthusiasm to present you, as soon as possible, the Rose de Xinomavro 2007 Thymiopoulos Vineyards. The first Greek rose wine, that is released 13 years after the year of the harvest, is here and bears the signature of the pioneer Apostolos Thymiopoulos!

About 1.5 year ago, Apostolos Thymiopoulos asked us to try a wine without a label, without telling us what it is. While we were tasting it, he smiled wickedly and waited for our reaction (not with anxiety, but with confidence, since he knew very well what he had created). We began to talk ecstatically about the complexity and taste of the wine, constantly asking what it was. "It is a rose wine from Xinomavro of the 2007 vintage", he tells us and we get the first shock! "It matured in oak barrels for 4 years" he continued to finish us off. We honestly don't know who else would dare to present a rose wine with 13 years of aging but certainly he could not be other than Thymiopoulos.

Seeing how beautifully the Rose de Xinomavro ages, he was inspired to make a long-aged rose, like the ones they do in Rioja. He thought of his "experiment" very well and chose to take the grapes from the vineyard of Fytia, the coldest vineyard in Naoussa, to ensure that his wine will have fresh fruit and high acidity. Then, he let the wine ferment with indigenous yeasts and age in French, second-hand barrels (500 liters), for 4 years. Finally, he bottled it and kept it for about 8 years in his cellar. He tried it often until he decided when it was exactly how he wanted it to be: perfect! And now it is!

We were in a hurry to bring you the Rose de Xinomavro 2007 Thymiopoulos Vineyards because our enthusiasm for this great wine cannot be hidden. Also, every day that passes without you having tried it, is lost (and the bottles are dangerously fewer).









Tastes Like
Rose de Xinomavro 2007 Thymiopoulos Vineyards has bright, medium orange color with tawny hues. Intoxicating and complex nose with intense aromas of dried strawberry, cherry, cranberry, candied orange peel, quince, lotus, sun-dried tomato, cinnamon, nutmeg, dried rosemary, lavender, caramel, rose petals, and marjoram.

On the palate, it has an impressive structure, medium (+) body, refreshing acidity, and silky tannins. Ripe and dried fruits such as cherries, strawberries, and sour cherries are mixed with cherry tomato chutney, orange, lotus, caramel, kumquat, cinnamon, and dried herbs.
Technical stuff
Color Rose
Type Dry
Year 2007
Alcohol 13%
Origin Naoussa
Variety Xinomavro
Aromas Strawberry jam, tomato jam, candied rose petals, cherry, raspberry, ripe strawberry, sweet cherry, sun-dried tomato, spices.
Bottle Size 750ml
Barrique 4 χρόνια
Serving temperature 8°C
Aging 5+ years
Closure Cork
Organic No



with pasta with sun-dried tomato pesto and parmesan cheese, stuffed eggplants with minced meat, pork tenderloin with quinces, or tuna fillet with caponata.

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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