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Orimos White 2015 - Nikos Gavalas
Gavalas Crete Wines

ORIMOS WHITE 2015 - NIKOS GAVALAS

  Heraklion, Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

With unique style and finesse!

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Why do we love it?

Two big Vs! The two great local white varieties typical of the land of Crete have managed to put its vineyard in the sights of Greek and global wine world. The Vilana and the Vidiano moved Crete away from obscurity, bringing it well on track with breathtaking international distinctions.

Nikos Gavalas is the worthy successor of the family history, which begins with the great-grandfather who in 1906 planted the first vineyards in the region. With Orimos 2015 he succeeded in expressing the aging potential of the blend that previously was considered necessarily fresh.

Vilana and Vidiano are organically cultivated with low yield per hectare in Gavala’s privately owned vineyard in Vorias Monofatsiou area in Heraklion, Crete.

For Orimos 2015 Domaine Nikos Gavalas, after the initial fermentation, the blend was aged in French oak barrels for a period of two months, which proved ideal for integrating the oaky character in a white wine that does not cease, not even for a moment, to clearly express both varieties.

Probably you have not tried anything like it before. Prepare yourself for uniquely enjoyable moments of discovery!

And do not hesitate to age it further for 4-5 years.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Lemon yellow color in the glass with slightly straw-yellow highlights.

Strikingly intense and complex nose full of dried apricot, bergamot, candied kumquat, peach compote and orange peel. Melon, vanilla, nuts, toasted bread, biscuit and smoke appear gradually complementing the bouquet.

Moderate volume body with beautifully balanced acidity and more unripe fruit in the mouth. Melon, peach and pineapple are combined with vanilla, tobacco and nuts while the finish holds slightly peppery long-lasting aftertaste.

Technical stuff
Color white
Type dry
Year 2015
Alcohol 13 %
Origin Heraklion, Crete
Variety Vilana, Vidiano
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

ORIMOS WHITE 2015 - NIKOS GAVALAS

PAIR IT

Combine it with a carbonara, grilled pork or penne with smoked salmon and vodka

Carbonara

  • ½ kg spaghetti
  • 4 large fresh eggs
  • 250 gr Guanciale chopped into cubes
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup freshly grated pecorino
  • Freshly ground black pepper
  • Salt

Put 3 liters of well-salted water in a pot and let it boil. When it starts boiling add the pasta and cook for 8-10 minutes, until they become al dente.

While the pasta is boiling, heat a large pan on medium heat. With very little olive oil (half a tablespoon), sauté pancetta or bacon for about 3 minutes, or until crisp. Then turn off the heat.

In a small bowl, mix the eggs and the cheeses until they are well mixed.

When the pasta is ready, take 1/2 cup of the pasta water and drain the rest.

Turn on the heat, in moderate temperature, and put the pan with the bacon on. Add the water from the spaghetti. Put the spaghetti in the pan and mix by shaking the pan over the fire for a few seconds until the most of the water evaporates.

Remove the pan from the heat and add the egg mixture and mix quickly until the eggs are tightened. The eggs will be cooked by the remaining heat. If the sauce looks too thick, add some more of the pasta water.

Sprinkle with freshly ground black pepper and serve immediately!

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