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Amalia Brut - Domaine Tselepos
Domaine Tselepos

AMALIA BRUT - DOMAINE TSELEPOS

  Greece / Mantineia
€17.80
15.20
€15.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

Explosive aromas and flavours!

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Why do we love it?

More fruity and aromatic than ever, beloved Amalia Brut of Domaine Tselepos excites its fans once more.

The maître of moschofilero Yiannis Tselepos takes advantage of the characteristics of this noble Greek variety and makes one of the best greek sparkling wines.

Early harvest ensures high acidity and low alcohol, which are essential characteristics of all beautiful sparkling wines.

The second fermentation takes place inside the bottle, exactly as the traditional method of Champagne imposes, with daily riddling and gradual reinclination of the bottles for months till the final removal of the sediment.

Amalia Brut of Domaine Tselepos is an outstanding wine, in an amazing price!

COLOR

WHITE

AROMA

MEDIUM

BODY

LIGHT

ACIDITY

HIGH

Tastes Like

It has a hay-yellowish colour with light greenish highlights and persistent bubbles.

In the nose, there are intense, complex aromas of peach, pineapple and pear combined with orange zest, jasmin and lemon flower. Honey and aromas of bread and biscuit complete the explosive bouquet.

On the palate, it is velvet with creamy texture which highlights of peach and honeysuckle. Its acidity grants intesity and gives a sense of bitter almond.

Technical stuff
Color White
Type Sparkling dry wine
Year NV
Alcohol 12%
Origin Mantineia
Variety Moschofilero
Aromas peach, pineapple, pear, range zest, jasmin, lemon flower, honey, pastry, biscuit
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 3 years
Closure Cork
Organic No

AMALIA BRUT - DOMAINE TSELEPOS

PAIR IT

with oysters, soft white cheese, fruit or by itself as aperitif.

Steamed mussels with turmeric

  • 700 g mussels
  • 1 green onion, chopped
  • 1 Garlic, chopped
  • 1 tsp.  turmeric
  • 1 glass of white wine
  • Olive oil
  • Salt (Optional)
  • Pepper

Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.

Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.

Agitate the pot, remove the cover and serve on a deep dish.

Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.

TIP: During the wash, throw the open mussels. After cooking,  throw the closed mussels.

 

 

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