Separate and successive picking of the grapes, partly destemmed and gently put in 3,5 tones open wooden vats.Fermentation with wild yeasts. During fermentation the must was punched down daily in order to gain color and tannins. The temperature was controlled. Malolactic fermentation was completed in barrels. The wine matured for almost two years in French oak barrels.
· 1 goat leg
· 2 cloves of garlic
· 2 onions
· Chicken broth
· Mustard (Dijon)
· 6-7 potatoes baked in the oven with the skin. and peeled when they are ready
· Fresh chopped herbs : oregano, thyme, marjoram
· A chopped chives bunch
· Fresh Tinos butter
Put the goat in a very well covered pot with salt, pepper, garlic, onion and the chicken broth. Cook at 140 degrees for 4 hours.
When ready, take out the goat and blend the sauce along with the vegetables and mustard. Strain the sauce with a fine strainer.
Mash the potatoes (they must be still warm) with a fork and add butter, chives and aromatic herbs.
Serve the goat with the sauce and garnish with the mashed potatoes.
Restaurant: Itan ena mikro Karavi