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Petali Liatiko 2017 - Diamantakis Winery
Diamantakis Winery

PETALI LIATIKO 2017 - DIAMANTAKIS WINERY

  Greece
€10.80
9.20
€9.20

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After this one, we can say it's Greece's Red Next Big Thing!

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Why do we love it?

If you thought that wines with Gold Medals at Decanter are expensive, think again because Petali 2017 by Diamantakis Winery, is here to turn everything upside down! 

Petali 2017 is a Liatiko (a rare greek red variety), from 3 different old vineyard sites, that has fermented and matured for 12 months in stainless steel tanks and so it has a very different and elegant character than any Liatiko we've tasted so far. Zacharias Diamantakis performed his miracle once again with Petali. Fine like a Pinot Noir and with discrete alcohol (unusual for the variety), it's clear why it won Decanter's critics!

At this price, elegance couldn't be more affordable!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM (+)

Tastes Like

Even from the color you can get confused, and you can easily think you‘re having a Pinot Noir but Liatiko’s character cannot be hidden!

Ripe cherries, strawberries, plums and sour cherries blend in with some spicy notes will intoxicate you.

Silky tannins and crisp acidity call for a light chilling and some paste a la Norma with fresh tuna.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Heraklion, Crete
Variety Liatiko
Aromas Ripe cherries, strawberries, plums, sour cherries, spicy notes.
Bottle Size 750ml
Barrique -
Serving temperature 14°C
Aging 5 years
Closure Cork
Organic No

PETALI LIATIKO 2017 - DIAMANTAKIS WINERY

PAIR IT

with tuna fillet or with a slow roasted beef fillet.

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon

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