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A different negoska!

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What can we say about Negoska Carbonic 2020 Hatzivaritis? The Hadzivaritis family started with Vassilis Hadzivaritis in 1994 creating his own vineyard. Now at the helm of the winery is his daughter Chloe, who has left no stone unturned, and impresses us with each new label.

They vinified Negoska in a different way that you definitely want to try. Negoska Carbonic 2020 underwent carbonic extraction under anaerobic conditions for 10 days hence the name. Before fermentation, the entire bunches were pressed together. It is unfiltered and has spent 6 months together with its lees.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In your glass, its intense ruby color will excite you. Rich on the nose with aromas of raspberry, strawberry, olive, and clove.

Impressive balance with the acidity standing out, subtle tannins and a long aftertaste.

Technical stuff

Color:	Red
Type:	Dry
Year:	2021
Alcohol:	12.5%
Origin:	Goumenissa
Variety:	Negoska
Aromas:	Raspberry, strawberry, olive, clove
Bottle Size:	750ml
Barrique:	-
Serving temperature:	14-15°C
Aging:	3 years
Closure:	Cork
Organic:	Yes

NEGOSKA CARBONIC 2021 - CHATZIVARITIS WINERY

PAIR IT

Enjoy it on its own as an aperitif or accompany a duck in the oven, chicken with sweet-sour sauces or yellow cheese

Roasted duck

1 duck, about 3 kg
1 kg of potatoes, peeled, cut into large pieces
4 onions, chopped
50g of duck fat
2 cloves garlic, finely chopped
1 tablespoon chopped sage
2 lemon zest

Preheat the oven to 220 ° C.

Season the duck with salt and pepper in the cavity.

Boil the potatoes in salted water until soft, then drain them well and mush them. Fry the onions in duck fat until they get a golden brown colour. Add the garlic to the potato puree and mix with sage, lemon zest and pepper. Put the mixture in the duck's cavity. Put the duck on a spacious baking tray in the middle of the oven. Bake for 30 minutes in 220 ° C.
Then, lower the temperature to 180 C or 160 C and roast the dusk for 2 ½ hours.
When the duck is cooked, remove it from the oven and leave it to rest for 15 minutes.
We recommend serving it with red cabbage and baked potatoes.

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