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Cinsaut Rose 2020 - Belidis Estate
Belidis Estate

CINSAUT ROSE 2020 - BELIDIS ESTATE

  Greece / Kozani
€11.00
€9.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

The rose of summer!

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Why do we love it?

Cinsaut Rose Belidis Estate is an elegant rose wine with crisp acidity and the best remedy for the hot summer nights. Its pale rose color uniquely matches its delicate aromatic character.

Belidis family founded their winery in 2004, in the village of Melissia, in Kozani. The 100 privately owned acres of vineyards, at an altitude of 300-400 meters, are grown organically. They cultivate both Greek and French varieties. Cinsault is one of them. Cinsault participates in some of the most famous rosé wines in the world, in Provence. This was the inspiration for the rosé wine of the winery. The short maceration for 6-12 hours is responsible for the delicate color and the subtle aromas of the wine. After that he wine ferments at low temperatures, in stainless-steel tank, maintaining its freshness and fruity character.

Cinsaut Rose Belidis Estate is enjoyed plain but also with light summer and tomatoey dishes.

COLOR

AROMA

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Cinsaut Rose Belidis Estate has pale salmon color and elegant nose with aromas of cherry, raspberry, strawberry, pomegranate, pink grapefruit and white flowers.

In the mouth it has medium body and crisp acidity. Juicy red fruits such as strawberry and raspberry are mixed with notes of peach, lemon blossom and green tea.

Technical stuff
Color Rose
Type Dry
Year 2020
Alcohol 13%
Origin Kozani, Greece
Variety Cinsault
Aromas cherry, raspberry, strawberry, pomegranate, pink grapefruit, white flowers
Bottle Size 750ml
Barrique -
Serving temperature 8℃
Aging 2 years
Closure Cork
Organic No

CINSAUT ROSE 2020 - BELIDIS ESTATE

PAIR IT

Pairs excellent with sauteed shrimps, cherry tomatoes and garlic. scrambled eggs with tomato, burrata with strawberries and arugula 

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt

 

For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano
Salt
Pepper

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!

Notes

- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.

 

Eva Monochari

Food Blogger

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