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Rossiu di Munte Yiniets 2019 - Katogi Averoff
Katogi Averoff

ROSSIU DI MUNTE YINIETS 2019 - KATOGI AVEROFF

  Greece / Metsovo
€29.40
€25.40
QTY
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Even bears have a soft spot for it!

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Why do we love it?

What could the grapes from the very first Cabernet Sauvignon vines planted by Evangelos Averoff in Yiniets in 1959 possibly taste like? The answer is in our glass, through Rossiu di Munte (meaning "red of the mountain" in the local dialect), and we promise—it’s simply dreamlike.

In 1959, Evangelos Averoff decided to replant the abandoned vineyards on the slopes of Pindus, around Metsovo. He brought Cabernet Sauvignon vines from France and began crafting his wine in the cellar of his home—hence the name "Katogi Averoff".

The winery remains family-owned to this day, continuing its legacy in both Greece and abroad. The historic Yiniets vineyard, located at 1,000 meters altitude, defies harsh weather conditions to produce one of the finest Cabernet Sauvignon wines of Greece. The low yields create a highly concentrated must which, after extended maceration, matures in 300-liter French Allier oak barrels for around 20 months. Powerful and impressive, it proudly reflects both its French roots and the terroir of Epirus.

Only a limited number of bottles are produced each year—partly because the vineyard’s four-legged neighbors, the Pindus bears, have quite a taste for its grapes. Try it, and you’ll understand why!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep, opaque purple color and a stunning aromatic bouquet. Blueberry, sour cherry, carnberry, plum, cedar, tobacco, cigar box, vanilla, leather, pepper, cinnamon and eucalyptus flood the glass.

Rich body, crisp acidity and high tannins make up an impressive and exuberant wine.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Metsovo, Greece
Variety Cabernet Sauvignon
Aromas Blueberry, sour cherry, carnberry, plum, cedar, tobacco, cigar box, vanilla, leather, pepper, cinnamon, eucalyptus
Bottle Size 750ml
Barrique 20 Months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic No

ROSSIU DI MUNTE YINIETS 2019 - KATOGI AVEROFF

PAIR IT

with slow braised veal with tomatoes and aubergines, baby goat with vegetables in the oven, Beef prime rib

Beef stew with smoked eggplant cream

For the stew
700g beef for stew
2 onions
2 cloves garlic
1 tablespoon tomato paste
400 g concasse tomatoes
1 teaspoon of sugar
500 ml beef stock
1 cinnamon stick
4 berries of allspice
½ teaspoon cumin
1 teaspoon of fresh thyme
40 ml of extra virgin olive oil
Freshly ground pepper
Salt

For smoked eggplant cream
3 eggplants (400 g eggplant puree)
30 g flour
50 g butter
350 ml. lukewarm milk
Nutmeg
Salt

For the smoked eggplant cream:

Pierce the eggplants with a fork and char them on an open fire or on the grill until soft. When ready, put them in a strainer and leave them until you prepare the bechamel.

In a heated saucepan, add the butter and once melted, add the flour by stirring constantly, until it gets a light brown color. Then add the milk and reduce the heat, while stirring until it thickens. At the same time, peel the eggplants, mush them with a fork and add them into the bechamel. Finally, add pepper, nutmeg and salt. Stir for about 2 minutes and remove from heat.

For the stew:

Chop the onions and garlic. In a large, deep frying pan, sautée the meat in olive oil, a few pieces at a time, to keep the oil temperature high. Once it is evenly browned add the onions and garlic.

Add the spices, tomato paste, sugar, salt, pepper and finally the tomatoes. Simmer for about 1 hour or until the meat has softened and the sauce has thickened.

Serve by placing the eggplant cream topped with the beef stew and the luscious sauce.

Recipe Notes:

- Beware, do not burn eggplants because they will acquire a strong, heavy taste
- We can use cream instead of milk for a richer taste
- Adjust the spices and their quantities according to your preference


 

Eva Monochari

Food Blogger

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