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Best Online Wine shop 2023
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Nemea 2023 - Aivalis Winery
Aivalis Winery

NEMEA 2023 - AIVALIS WINERY

  Greece / Nemea
€15.70
€13.40
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The amazing, unexplored side of Nemea!

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Why do we love it?

If you know Christos Aivalis, you might consider him eccentric, intense, and larger-than-life. But without a doubt, you also know about his obsession with perfection. Perfection that, as he says, can only be achieved through meticulous attention to every detail.

In each of the estate’s dry-farmed vineyards, Agiorgitiko is cultivated with undivided care. The exceptionally low yields (150–550 kg per stremma) result in grapes of stunning concentration. Following the Burgundy model, the fruit is harvested and vinified separately by vineyard plot, with no blending. This focus on expressing the uniqueness of each microclimate, combined with the application of cutting-edge winemaking techniques, has rightfully earned Aivalis Winery a place among the finest in the Nemea region.

But according to Aivalis himself, his greatest achievement is his son, Sotiris. Recently returned from his oenology studies in Beaune, Burgundy, Sotiris has already taken on a significant role at the winery. The estate’s Nemea wine is his creation. Sourced exclusively from the vineyard in the Gerakina area — an unexplored side of Nemea — it aged for 14 months in French oak barrels and was bottled without fining or filtration. The result is a red wine of unique expressive intensity, which made his father even prouder.

And rest assured, there’s much more to come from this talented father-and-son duo!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright purple color in the glass.

Particularly intense and complex nose, with plum, sour cherry, and ripe strawberry standing out, accompanied by violet, nuts, and herbal hints of green tea. Spicy feeling with black pepper, clove, and vanilla complementing the primary aromas and oak, damp earth, smoke, ink, and hints of bitter chocolate completing the rich depth and character set.

Robust mouth with well-worked moderate tannins and balanced acidity. Cherry, plum, and toast dominate while the intensely spicy sense accompanies the bitter chocolate in the long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 13.5 %
Origin Nemea, Greece
Variety Agiorgitiko
Aromas Plum, cherry, ripe strawberry, violet, nuts, green tea, black pepper, cloves, vanilla, oak, damp earth, smoke, ink, bitter chocolate.
Bottle Size 750 ml
Barrique 14 months
Serving temperature 14 °C
Aging 8 years
Closure Cork
Organic No

NEMEA 2023 - AIVALIS WINERY

PAIR IT

with red meats with sauces, grilled pork chops or yellow cheese.

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 

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