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Dianthos 2018 - Boutaris Winery
Boutaris Winery

DIANTHOS 2018 - BOUTARIS WINERY

  Greece / Naoussa
€11.60
9.80
€9.80

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Why do we love it?

Dianthos 2018 from Boutaris winery is one of the few rose wines of Xinomavro from Naoussa and the wine that you will love this summer. Do not be fooled by its pale color and its romantic name, this rose has tremendous personality and character.

According to the myth, Zeus envied the flower of Hera, the lily, and decided to create his own flower by throwing a lightning on a rock. Dianthos emerged from fumes and ashes. The aromatic, delicate but also dynamic character of the flower inspired Boutaris winery to create their new rose, Dianthos 2018. Pale salmon color, elegant aromas and a slightly hint of tannins make it an ideal match for the summery vegetable stews, seafood pasta and light meat dishes.

You will be so excited that we guarantee this summer you'll always have it with you!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has pale salmon color.

Impressive nose that clearly indicates its origin. Aromas of tomato, strawberry, ripe peach, apricot, grapefruit, rose and discreet herbal notes make up a complex set.

On the palate it has medium body, crisp acidity and light tannins. Delightful notes of strawberry, grapefruit, peach, pomegranate, bitter orange and orange blossoms. Hints of mature cherry tomato give extra complexity points. Citrusy aftertaste that lasts.

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol 12,5%
Origin Naoussa
Variety Xinomavro
Aromas strawberry, grapefruit, peach, pomegranate, bitter orange, orange blossoms, cherry tomato
Bottle Size 750ml
Barrique -
Serving temperature 8ºC
Aging 3 years
Closure Cork
Organic No

DIANTHOS 2018 - BOUTARIS WINERY

PAIR IT

with an authentic pizza with prosciutto, shrimp pasta, imam baildi or with a tuna fillet.

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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