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Finikas Rose 2018 - Drouva Winery
Drouva Winery

FINIKAS ROSE 2018 - DROUVA WINERY

  Greece / Pirgos Ilia
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Greek Cuisine's perfect match!

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Why do we love it?

The youngest and most talented star of the Greek wine world, Julia Drouva performed a miracle again, a rose from Mavrofilero, Foinikas Rose!

Julia Drouva, the definition of the future of Greek wine, has taken over the reims of the family winery and family owned vineyards in Agios Georgios Pyrgos Ilias, the last 4 years. Foinikas Rose comes from the special variety Mavrofilero! Mavrofilero belongs to the broader family of Fileri and is quite similar to Moschofilero, just deeper in color. The grapes were harvested manually at the right time and even for the pressure of the grapes, any mechanical intervention was minimal.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Foinikas Rose has a deeper color and fuller body than the usual rose ones that are on the market and it is simply delightful!

Intense pink color in the hue of pomegranate. Rose petals, white cherry jam, pomegranate, pink grapefruit and butterscotch in generous portions. The refreshing acidity balances perfectly with the buttery feel and every sip is extremely enjoyable.

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol 13,2%
Origin Pirgos Ilias
Variety Mavrofilero
Aromas Rose petals, white cherry jam, pomegranate, pink grapefruit, butterscotch.
Bottle Size 750ml
Barrique -
Serving temperature 8ºC
Aging 2 years
Closure Cork
Organic No

FINIKAS ROSE 2018 - DROUVA WINERY

PAIR IT

with traditional Greek dishes, shrimp pasta or salmon tartare.

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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