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Rose de Xinomavro 2018 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

ROSE DE XINOMAVRO 2018 - THYMIOPOULOS VINEYARDS

  Naoussa
€12.00
10.30
€10.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

An age-worthy rose made for the long run!

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Why do we love it?

Apostolos Thymiopoulos is well-known for his red wines, but if you haven't tasted Rose de Xinomavro, you simply do not know what you are missing! Once again, the subversive winemaker from Naoussa makes a rosé for the long run, that is not meant to be enjoyed fresh. And that is why he chooses a dark bottle, instead of a transparent one.

Rose de Xinomavro origins shine, since its tomato aromas intoxicate your nose from the first moment. On the palate, its Xinomavro true nature is more than obvious, with incredible structure, tannic substance and crisp acidity. As you may have realized from the above, we are talking clearly about a rosé wine that asks for food!

You'll be thrilled now having it next to aubergines with trachana and feta cheese, and AMAZED if you keep it for 2-3 years!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium salmon color in the glass.

Expressive nose with dominating aromas of strawberry jam and tomato. Candied rose petals, cherry, raspberry, caramel and quince nuances make up an interesting bouquet.

On the palate, it is medium bodied, with soft tannins and crisp acidity that perfectly balances the oily texture. Ripe strawberry, sweet cherry, caramel, sun-dried tomato and spicy notes fill your mouth with every sip. Toffee aftertaste that lasts.

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol 13%
Origin Naoussa
Variety Xinomavro
Aromas strawberry jam, tomato
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic No

ROSE DE XINOMAVRO 2018 - THYMIOPOULOS VINEYARDS

PAIR IT

with grilled tuna, linguine with shrimps or with vegetable stews with tomato.

Stuffed veggies with couscous

For stuffing
- 250 g couscous
- 3 fresh onions
- 1 dry onion
- 2 cloves of garlic
- 1 small bunch of parsley
- 2 tablespoons of black currants
- 2 tablespoons pine nuts
- 40 ml. olive oil
- 150 ml. tomato juice
- Freshly ground pepper
- Salt

You will also need:
- 4 tomatoes
- 4 zucchinis
- 4 green peppers
- 60 ml. olive oil
- 100 ml. tomato juice
- Freshly ground pepper
- Salt

Cut and remove the lids from the veggies and empty the interior.

In a large bowl, finely chop tomatoes, parsley, onions and garlic. Add tomato juice, pine nut, raisins, salt, pepper and 40 ml. olive oil, mix and add the couscous and 50 ml. water.

Stuff the vegetables and place them in a large saucepan next to each other. In a bowl, mix 60 ml. olive oil, 100 ml. tomato juice, 150 ml. water, salt-pepper and pour over the veggies.

Place the saucepan on medium heat, for 3-4 minutes and then simmer for about 35 minutes, until the vegetables are softened or when the juices run out. Let cool and serve or you can eat it cold.

Notes
- You can add in the pot and a couple of potatoes cut into chunks.
- You can make it in the oven too.
- Pine nuts and raisins can be omitted.

 

Eva Monochari

Food Blogger

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