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Liatiko Indigenous Yeast 2019 - Karavitakis Winery
Karavitakis Winery

LIATIKO INDIGENOUS YEAST 2019 - KARAVITAKIS WINERY

  Greece / Chania
€41.00
€37.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

A Liatiko with 94pts that reminiscent of Pinot Noir!

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Why do we love it?

Liatiko Indigenous Yeast Karavitakis Winery is the most impressive and at the same time elegant red wine of the Cretan vineyard that we have ever tasted. The old, ungrafted vines gave their best fruit and Nikos's magic hand did all the rest! Simply amazing!

According to James Suckling who selected it as one of the top greek wines, it is a fascinating red wine, aromatic, refined, with light body and delicate tanins, but showing complexity and elegance. That's why it also collected 94pts!

Nikos Karavitakis, wanting to explore the potential of Cretan varieties and the old vines that the Cretan vineyard hides, decided to deal with a new project, the project of Indigenous Yeast. For this project he scoured the whole island and found old and ungrafted vines from Kotsifali and Liatiko and let the terroir do its job. What do we mean by that? Indigenous yeasts, minimal filtration and discreet use of oak (only 9 months for Liatiko), so that the characteristics of each variety shine. Liatiko Indigenous Yeast is the finest wine of the project as it emphasizes the elegant side of the variety, a side that is reminiscent of Pinot Noir and we really love it. Slightly chilled, it is one of the reds that will accompany you during summer but also all year round, if its 1000 bottles last that long.

Get as manybottles of Liatiko Indigenous Yeast Karavitakis Winery as you can, now!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Liatiko Indigenous Yeast Karavitakis Winery has moderate purple color and impressive aromas of strawberry, raspberry, cherry, sour cherry, vanilla, dried flowers, black tea and herbs.

In the mouth it has medium body, refreshing acidity and silky tannins. Juicy red fruits are mixed with notes of flowers, tea leaves, vanilla and dried herbs in a complex set.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 12,5%
Origin Chania, Crete
Variety Liatiko
Aromas Strawberry, raspberry, cherry, sour cherry, vanilla, dried flowers, black tea, herbs
Bottle Size 750ml
Barrique 9 months
Serving temperature 16°C
Aging 6 years
Closure Cork
Organic No

LIATIKO INDIGENOUS YEAST 2019 - KARAVITAKIS WINERY

PAIR IT

Pairs with pork tenderloin with red wine and mushrooms, cacio e pepe, cannelloni with chicken and guanciale

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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