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Armathos Merlot Rose 2019 - Domaine G. Loulis
Domaine G. Loulis

ARMATHOS MERLOT ROSE 2019 - DOMAINE G. LOULIS

  Greece / Viotia
€18.30
15.70
€15.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

Light colored Rose wines are not the only elegant ones!

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Why do we love it?
In recent years, rose wines from Merlot have been drawing more and more attention and not unjustly since they are elegant, fruity, with crisp acidity. This is exactly how Armathos Merlot Rose by Domaine Loulis is! It can stand next to many dishes but the vegetable stews will love it as much as you!

George Loulis cultivates his 25 acres organically and with passion in the village of Arma, outside Tanagra. The only variety he deals with is Merlot and he does it very well. Continuous experimentation with both natural winemaking and different versions of the variety led to the creation of the Armathos Merlot Rose. The selection of the best grapes and fermentation at controlled temperature give a wine with rich fruity character and aromas of juicy red fruits. Its crisp acidity makes it a rose wine that loves tomato dishes and summery vegetable stews. Its elegant bottle matches the content uniquely!

Enjoy Armathos Merlot Rose by Domaine Loulis with a Caprese salad and you will be thrilled.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has moderate salmon color and delicate aromas of strawberry, pomegranate, sour cherry and blackcurrant, accompanied by notes of dough and butterscotch. Delicious mouth with medium body, crisp acidity, and slightly oily texture.

Technical stuff
Color Rose
Type Dry
Year 2019
Alcohol 13%
Origin Viotia
Variety Merlot
Aromas white cherry, strawberry, peach, verbena, cherry plum, butterscotch.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Glass
Organic No

ARMATHOS MERLOT ROSE 2019 - DOMAINE G. LOULIS

PAIR IT

with shellfish, seafood risotto, or refreshing salads with fruits.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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