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Edenia Fuxia 2022 - Tsililis Terres
Tsililis Terres


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A culinary rosé!


Why do we love it?

Right after Edenia Luna, Ioanna Tsilili proves that the garden of Eden can have many faces... Edenia Fuxia Tsilili is the gastronomic rosé wine, which will lift off all the dishes, from the roasts of the Sunday barbecue, up to the intense Greek traditional appetizers!

The name Edenia Fuxia perfectly represents the character of the wine! It is literally a fuchsia expression of the Limniona variety, but with an intense and fruity character, which you certainly won't know what to combine it with...

Ioanna Tsilili is responsible for this rosé! In each of her creations, the experience can no longer be hidden and every time she makes us talk about them for hours, wine or spirit. Her pioneering spirit and the constant awards gave birth to the idea of her own Boutique-winery in Meteora, for the production of the dynamic Edenia wine series. Her weakness for some of the wines is obvious and Edenia Fuxia is one of them!

Edenia Fuxia at first glance suggests an intense, unruly and not very classic rosé. Once you try it, you will understand that this intense character is perfectly balanced! Its color comes from the 8-hour contact with the grape skins, while the balance in the mouth comes from staying with the wine lees for two months.









Tastes Like

In the glass it has an intense pink-fuchsia color. The nose is intense, perfectly fruity with an intense aroma of strawberry.

Milkshake strawberry, fresh berries and strawberry, cherry and violet fill the mouth which is medium in volume, while it has a subtle herbal aroma of mint. The acidity is crisp and refreshing and the aftertaste long.

Technical stuff
Color Rose
Type Dry
Year 2022
Alcohol 13.5%
Origin Meteora
Variety Limniona, Syrah
Aromas Strawberry milkshake, fresh berries, strawberry, cherry, violet, mint
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 2 years
Closure Cork
Organic Yes



Perfect pairing with burrata with strawberries, shrimp risotto with bisque, salmon gravlax with beetroot and horseradish

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper



For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns



Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes


Eva Monochari

Food Blogger


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