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Katsano 2017 – Domaine Gavalas
Gavalas Estate

KATSANO 2017 – DOMAINE GAVALAS

  Santorini
SORRY GUYS, WE RAN OUT OF THIS ONE

Two of the rarest Greek varieties!

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Why do we love it?

Varietal blend : Katsano 85 % - Gaidouria 15 %.

If you have unknown words, then it is time to know that in Santorini there is not only Asyrtiko. Two of the rarest hellenic varieties, from the island known for its wine worldwide, meet in a unique blend full of surprises.

Covering less than 1 % in the already limited in extent vineyard area of the island, Katsano and Gaidouria are probably the rarest varieties of Santorini. The persistent wine – maker George Gavalas has put himself into making them known and in they make it clear that they can give wine of great depth and character. It is certain that pretty soon they will keep us all occupied with their accomplishments!

Absorbing the characteristics of the island‘ s unique terroir, the wine displays remarkable minerality combined with rich texture and fruity character.

Will you wait until it becomes popular? I don't think so...

COLOR

AROMA

BODY

ACIDITY

Tastes Like

In the glass, its colour is bright yellow and very impressive.

In the nose, it is fine with discreet initially aromas of peach, pear, orange and citrus developing  gradually as time passes, surrounding the pervasive minerality. Camomile , daisy and allusions of cereals and honey complete the delicate aromatic set.

In the mouth, it is rich with noticeable oilness and acidity that balances the total. The minerality sets the tone accompanied by citrus trees and peach. The aftertaste is long – lasting and leaves a salty sense in the mouth. 

Technical stuff
Color white
Type dry
Year 2017
Alcohol 13 %
Origin Santorini
Variety Katsano - Gaidouria
Aromas peach, pear, orange, citrus, minerality, chamomile, daisy, cereals, honey
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

KATSANO 2017 – DOMAINE GAVALAS

PAIR IT

Combine it with grilled shellfish and chicken dishes with light sauce. 

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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