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Fabrica Rose 2023 - Chatzakis Syros WInery
Chatzakis Syros WInery


  Greece / Syros
ADD TO CART At your doorstep in 1 - 3 days

Still haven't tried Fabrica rosé?


Why do we love it?

It's just what we've been waiting for to get the pre-summer season off to a good start! And you think that's a bit of an exaggeration because you haven't tried Fabrica rosé yet!

Our weakness in Nikos Chatzakis can no longer be hidden, just like his talent. The oenologist and producer, of Syros Winery, has won us over with his releases so far and every year we wait to see what else he will come up with. It caught our attention in the unique way he highlighted the Cycladic varieties and the special terroir of Syros and was the reason why the island entered the Greek wine map very dynamically.

Fabrica rosé will tempt you because it comes from a variety you don't hear about often. The rare black Aidani, a clone of the white, is the spoiled child of the Cycladic vineyard, having found everything ready from the homonymous white, grace, refinement, and rich aromas. But it also has its spiciness with sparkling acidity! That is, if you don't generally prefer rosé wines, you will like this one.

A few, of the very few bottles that were bottled, just arrived and you know what we suggest you do...









Tastes Like

Its color is rose amber. Rich in elegant aromas of fresh gooseberries with soft notes of white flowers and light botanical aromas, that shout out the Cyclades.

In the mouth, it has a medium body and the fruity sensation of fresh stone cherry and gooseberry floods the palate. Discreet oiliness comes to balance the biting acidity, composing an effect that does not go unnoticed.

Technical stuff
Color Rose
Type Dry
Year 2023
Alcohol 13%
Origin Syros
Variety Mavro Aidani
Aromas Gooseberry, strawberry, cherry, white flowers, herbal notes
Bottle Size 750ml
Barrique -
Serving temperature 8ºC
Aging 3 years
Closure Cork
Organic No



A unique combination with Kimolos ladenia and any sun-dried tomato paste. Try it with mullet in the pan with plenty of lemon juice.

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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