Type : Red dry, P.G.I. Sithonia
Varietal Composition: Syrah, Cabernet Sauvignon.
Organoleptic Analysis :Deep purple color, intense aromas of fruits of the forest, sweet spices and chocolate with hints of delicate oak. Rich mouth, balanced tannins and rich aromatic aftertaste
Altitude : 200 - 300 m.
Soil Sandy clay.
Method of ProductionClassic vinification process for red wines in controlled temperatures. Aging in French oak barrels for 12 months
To Accompany Red meat, hunt meat, matured yellow cheeseServedAt 16 - 18° C.
SILVERSIDE CALF WITH SPICY SAUCE
Ingredients for 6 people
1200grm silverside moschoy whole
2 large onions
1 green pepper without seeds
1 red pepper without seeds
1 tomato peeled into pieces
1 garlic clove
1 cup olive oil
3 water glasses
½ tsp chilli is preferably a hot pepper
1 tablespoon flour
Wash the silverside with cold water, drain, in a deep pan and add oil and saute until they catch crust flesh turning it from all sides.
Add the onion cut into four, then the tomato, salt, peppers water to hot peppers, garlic with water.
Boil about two hours at medium temperature when ready melt materials and strain the broth.
We take a little of the broth dissolve the flour and pour through.
Cut the meat into slices and top of the broth when the serve.
Incredible dish accompanied with fine wine Magnus Baccata