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Altana Rose 2023 - Vaptistis Winery

A rare variety and a pure apocalypse rosé!

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Altana Rose 2023 - Vaptistis Winery

John Moraitis
At your doorstep in 1 - 3 days
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Why do we love it?

The Altana Rosé from Baptiste Winery in Tinos perfectly balances herbal freshness and vibrant fruit, making it an ideal match for any seafood mezze you can think of. We love discovering new grape varieties, and this wine is undoubtedly one of the biggest surprises of the year!

In 2013, Giannis Moraitis dedicated himself to his family’s vineyards in Steni, Tinos. After years of experimentation, his first harvest in 2016 led to the winery’s debut wines. Focused solely on Greek grape varieties, the winery’s organic approach and complex terroir produce exceptional wines.

Made from the rare Mavrothiriko grape, Altana Rosé showcases its full potential. Its tank aging preserves fresh fruit, spicy depth, and elegant aromas of green tea and white pepper—the perfect companion for grilled sea bream, shrimp with lemon-olive oil, or salmon fillets!

Tastes Like
In the glass, it is soft salmon with copper highlights. On the nose, it has a high aromatic intensity and aromas of rose and hyacinth, framed by notes of unripe strawberry, raspberry, and sanguine. White pepper, sage, and green tea add complexity.
 
In the mouth, it is of moderate volume with crisp acidity. Rose, pink grapefruit, strawberry, and raspberry, with spicy notes of pepper result in a long delightful aftertaste.
Aroma
Body
Acidity
Aromas
Rose, hyacinth, strawberry, raspberry, sanguine, white pepper, sage, green tea
Technical stuff
Color Rose
Type Dry
Year 2023
Alcohol 13%
Origin Tinos, Greece
Variety Mavrothiriko
Bottle Size 750ml
Barrique -
Serving temperature 8ºC
Aging 2 years
Closure Cork
Organic No

PAIR IT

with fried shrimp, salmon risotto, potato salad with tuna

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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John Moraitis

Altana Rose 2023 - Vaptistis Winery

€21.10
Aroma
Body
Acidity
Aromas
Rose, hyacinth, strawberry, raspberry, sanguine, white pepper, sage, green tea

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