Name: Vios Protos 2017 - Digenakis Winery
Brand: Digenakis Winery
Availability: Discontinued

From Crete with love!

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Is Vidiano the next Assyrtiko?

The knowledgeable say yes!

It is definitely a hidden wine treasure revealed and it gets all the attention it deserves! It is described as Greek Viognier and already it is considered to be the great diva of Crete.

If you add to the equation the two young winemakers full of passion and anxiety about the outcome, Lefteris and Giannis Digenakis, a beautiful bottle, and one of the best versions of the Cretan variety, you understand that the result is worth our attention. With 20% of production maturing in a barrel for a very short period, Vios Protos 2017 by Digenakis Winery acquired enviable structure and backbone that enhances the already exuberant character of the variety.

Vidiano is definately a variety that everyone should know and try! We, adore it!

From Crete with love!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Bright lemon yellow color in the glass.

The nose is dominated by pear accompanied by melon and peach. Lemon and citron follow with hints of hazelnut and butter to complement the mature aromatic profile.

In the mouth, rich, with intensity and brilliance of the highlighted acidity that balances the creamy texture. Pear, peach and citrus stand out in the mouth and remain there in the long aftertaste.

Technical stuff

Color:	white
Type:	dry
Year:	2017
Origin:	Heraklion, Crete
Variety:	Vidiano
Aromas:	pear, melon, peach, Lemon, citrus, hazelnut, butter
Bottle Size:	750ml
Barrique:	-
Serving temperature:	8°C
Aging:	3 years
Closure:	Cork
Organic:	No

VIOS PROTOS 2017 - DIGENAKIS WINERY

PAIR IT

Combine with seafood pasta, grilled salmon or white cheese.

Shrimps with peas and ginger

3 tbsps. of olive oil
300 grams of mushrooms cut into four
1/3 cup of peas
8 large shrimps peeled
1 tsp. grated ginger
3 tbsps. of soy sauce
1 tbsp. vinegar of white wine

Heat 2 tablespoons of olive oil in a pan, on high heat. Add the mushrooms and let them soften by stirring, about 5 minutes. Remove them from the pan and put them on an absorbent paper.

Add the peas to the pan and cook by stirring for about 2 minutes. Remove them from the pan and put them along with the mushrooms on the absorbent paper.

Add 1 tablespoon of olive oil to the pan. Then put the shrimps and chopped ginger in the pan. Reduce the heat to moderate and cook until the shrimp becomes opaque, about 4 minutes.

Return all vegetables to the pan, add soy sauce and white wine vinegar. Cook until they are warm enough, about 4 minutes.

please wait...

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