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ATMA rose 2022 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

ATMA ROSE 2022 - THYMIOPOULOS VINEYARDS

  Greece / Naoussa
€10.10
€8.70
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A rare blend that stands out!

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Why do we love it?

A rosé wine, full of structure, intense aromas, and complex character, could not be missing from the original ATMA project by Apostolos Thymiopoulos, which will reintroduce the concept of bottled table wine to the world.

Atma means soul and is a project of Apostolis, originally intended exclusively for abroad, but fortunately, some bottles had to be left for the domestic audience! The experimental combination of completely different varieties has been a huge success and brings you one step closer to enjoying very high-quality wines, but with inversely proportional prices.

ATMA rosé is a blend of the lighthouse of Naoussa, Xinomavro, with the elusive and aromatic Mandilaria from Santorini. Body, structure, velvety character, and very intense and juicy fruit are some of the words you need to know to make you try it. Passepartout, in flavor combinations, is another one!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass, it is deep rosé. Rich aromas of cherry, raspberry, and fresh strawberries, framed by hints of Turkish delight, lavender, geranium, and mint.

In the mouth, it has a medium body and balanced cool acidity. The flavor is dominated by strawberry, sour cherry, raspberry, and pomegranate, while the soft tannic character balances the sweetness of the alcohol. The aftertaste is long and remains fruity.

Technical stuff
Color Rose
Type Dry
Year 2022
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro Mandilaria
Aromas Cherry, raspberry, raspberry, strawberry, Turkish delight, lavender, geranium, mint
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Screw Cap
Organic No

ATMA ROSE 2022 - THYMIOPOULOS VINEYARDS

PAIR IT

Enjoy it alone, with a variety of cheeses, or with spicy Thai dishes.

Pork chops with tomato jam and crispy leek

  • 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
  • 1 fresh onion, sliced
  • 3 cloves of garlic, finely chopped
  • 4 ripe tomatoes finely chopped
  • 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
  • 4 pork chops (about 2 cm thick)
  • salt and freshly ground pepper
  • 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.

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