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Corali 2024 - Stavropoulos Estate
Stavropoulos Estate

CORALI 2024 - STAVROPOULOS ESTATE

  Greece / Ilia
€9.20
€8.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

The perfect match for Mediterranean cuisine!

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Why do we love it?

Corali Rosé 2024 by Stavropoulos Estate is a refined, pale salmon-hued rosé that bursts with the expressive aromatics of Moschofilero and a lively acidity that makes it the perfect match for tomato-based and lemony dishes of Mediterranean cuisine.

Stavropoulos Estate is a family-owned winery based in Paliochori, Ilia, a region of exceptional natural beauty. The area’s unique microclimate offers ideal conditions for grape cultivation and optimum ripening. The winery’s journey began in the mid-1990s, when brothers Alekos and Sakis planted their first vines. Since 2017, the next generation—Menelaos and Eleni—has taken the reins, bringing fresh energy while preserving the same dedication and passion for crafting fine wines.

Corali Rosé 2024 is a perfect example of that philosophy. Made from 100% Moschofilero grown in estate-owned vineyards just a few kilometers from the sea, the grapes benefit from a slow, even ripening process that enhances their aromatic

intensity and flavor complexity. The result is a rosé that’s both elegant and seductively aromatic, with zesty acidity and a light, refreshing temperament.

Make a bottle of Corali Rosé 2024 Stavropoulos Estate yours today!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It shows a pale salmon color and delicate aromas of rose petals, lemon blossoms, and fresh red fruits, with hints of citrus that add brightness and vibrancy.

On the palate, its lemony acidity and medium body make it ideal as an aperitif or paired with light Mediterranean fare.

Technical stuff
Color Rosé
Type Dry
Year 2024
Alcohol 13%
Origin Ilia, Greece
Variety Moschofilero
Aromas rose petals, lemon blossoms, fresh red fruits, citrus
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 2 years
Closure Cork
Organic No

CORALI 2024 - STAVROPOULOS ESTATE

PAIR IT

Pair it with stuffed tomatoes, vegetable casserole, pasta with tomato sauces.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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