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Best Online Wine shop 2023
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Amaradon 2022 - Toplou Winery
Toplou Winery


  Greece / Crete
ADD TO CART At your doorstep in 1 - 3 days

The rosé you will consume during winter and summer!


Why do we love it?
Amaranth Liatiko Rosé from Toplou Monastery, apart from being produced from one of our favorite Cretan varieties, is that rosé that combines aroma, structure, cool character, and elegance in equal measure, and all of this is enough that it needs absolutely nothing special occasion to consume it daily, winter-summer.
The Toplou Monastery is located at the easternmost point of the island and cultivates Greek native and non-native varieties, such as Thrapsathiri, Kotsifali, Vilana, Liatiko and Assyrtiko while giving equal weight to international ones such as Chardonnay and Syrah. The organic cultivation and the very special climatic conditions in this particular part of the island give the varieties the ability to give very concentrated aromas, with complexity and finesse.
Liatiko is cultivated in a very specific elevated vineyard, which receives the daily caress of the sea breezes and this combined with the shale soil, gives the wine an intensity of fruit, a rich aromatic bouquet, and a complex character, which makes it the ideal pairing next to any kind of a flavor challenge. And this automatically means that it is not one of the rosé wines that you will open a single bottle of... 









Tastes Like
In the glass, it has a deep salmon color with orange highlights. Rich aromatic character of ripe cherries, juicy strawberries, pink grapefruit, and red rose.
In the mouth, it has a medium(+) body and intense refreshing acidity in absolute balance with the distinctive oily element. Strawberry, pink grapefruit, stone cherry, orange blossom, and dried helmet create a very tasty and pleasant result.
Technical stuff
Color Rose
Type Dry
Year 2022
Alcohol 13%
Origin Sitia, Crete
Variety Liatiko
Aromas Cherry, strawberry, pink grapefruit, rose
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 2 years
Closure Cork
Organic Yes



Taste it with sauteed shrimp, cherry tomatoes, and garlic, margarita pizza, sea bass tartar, and Greek traditional food.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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