DOMAINE PORTO CARRAS : MAGNUS BACCATA DRY RED : SYRAH - CABERNET SAUV. - ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : MAGNUS BACCATA DRY RED : SYRAH - CABERNET SAUV. - ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : MAGNUS BACCATA DRY RED : SYRAH - CABERNET SAUV. - ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : MAGNUS BACCATA DRY RED : SYRAH - CABERNET SAUV. - ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : MAGNUS BACCATA DRY RED : SYRAH - CABERNET SAUV. - ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : MAGNUS BACCATA DRY RED : SYRAH - CABERNET SAUV. - ALC. 13.5 % VOL. - ORGANIC

DOMAINE PORTO CARRAS : MAGNUS BACCATA DRY RED : SYRAH - CABERNET SAUV. - ALC. 13.5 % VOL. - ORGANIC

Vendor
www.greekwine.dk
Regular price
95,00 kr
Sale price
95,00 kr
Tax included. Shipping calculated at checkout.
Quantity must be 1 or more

 

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.

Yield6.000 kg/ha.

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.

 

                    Recommended Recipies

                                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

salt

½ tsp chilli is preferably a hot pepper

1 tablespoon flour


Implementation

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