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Katostrati 2015 Magnum - Nikos Gavalas
Gavalas Crete Wines

KATOSTRATI 2015 MAGNUM - NIKOS GAVALAS

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

An outrageously special rosé!

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Why do we love it?

It was released exclusively in only a few magnum bottles. Beginning from its color and its vinification method, up to every last detail, Katostrati 2015 by Nikos Gavalas is born to provoke. So is its producer.

Nikos Gavalas from Heraklion of Crete does not hesitate to try innovative ways of vinification, unusual size bottles for rosé wines, and something really outrageous! He is the only one who knows the varietal composition of the wine which is not stated on the bottle or anywhere else. And he does not intend to reveal it!

One thing is for sure. The vineyards are located in the region Katostrati Vorias Monofatsio of Heraklion and they are organically cultivated. The fermentation took place in oak barrels, giving Katostrati 2015 Nikos Gavala its smoked and anything but shy character.

It is not like the other rose. It has a strong, untamed nature. It is available in only 500 magnum 1,5 lt bottles and does not disclose its composition.

Do you need anything else?

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Pale salmon color with orange reflections in the glass.

Great aromatic intensity with apricot compote dominating, accompanied by white flowers, mainly evening primrose, jasmine and daisy. Vanilla and white pepper express barrel completing the complex and distinct body.

The intensity continues in the mouth, with its medium-volume body and overwhelming taste impressing from the first moment. Jammy sense of apricot in a spicy background of white pepper, ginger and vanilla, will take you by surprise and will remain on the palate in a long-lasting aftertaste.

Technical stuff
Color rose
Type dry
Year 2015
Alcohol 13 %
Origin Heraklion, Crete
Variety ?
Aromas apricot compote, evening primrose, jasmine, daisy, vanilla, white pepper
Bottle Size 1500ml
Barrique -
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

KATOSTRATI 2015 MAGNUM - NIKOS GAVALAS

PAIR IT

Pair it with pork dishes with fruits, seafood with garlic or Cretan cheese pies with honey

Shrimps with garlic and lemon

  • 500 gr. jumbo sized shrimps. Defrost them if they are frozen. If they are not pre-peeled, peel them when they have defrosted.)
  • 2 tbsps. olive oil
  • 1 tbsp. butter
  • 2 cloves of garlic, chopped
  • 2 tbsps. fresh lemon juice
  • ½ tbsp. lemon zest
  • salt

If you use frozen shrimps, let them defrost overnight in the fridge. Drain the shrimps and dry them with kitchen towel.

 Zest a large lemon and then squeeze the juice to give at least 2 tablespoons of juice and close to half a tablespoon of lemon zest. Clean the garlic and finely chop  it.

 Heat the olive oil in medium to high heat, then add the butter to melt.

Add the shrimps to a single layer and leave until they start getting pink color at the edges, no longer than 1-2 minutes.

Turn the shrimps on the other side and add the chopped garlic. Continue cooking for another 3-4 minutes. Pour in the lemon juice, add the lemon zest and salt to taste and mix to cover the shrimps with the sauce.

Serve immediately

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