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Fokiano Rose 2021 - Ktima Kyr-Yianni
Ktima Kir Yianni

FOKIANO ROSE 2021 - KTIMA KYR-YIANNI

  Greece
€14.30
€12.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

The new proposal by Stellios Boutaris!

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Why do we love it?

Fokiano Kir Yianni is a new proposal by Stellios Boutaris that is full of Aegean breeze. The grapes of the Kalliopi’s Vintzelaiou vineyard, in Naxos, formed the basis on which Stellios stepped to create an aromatic rose wine with refreshing acidity, full of ripe summer fruits.

Stellios Boutaris landed in the Aegean in order to highlight the local varieties and transport us to the Aegean islands. The second stop was in Naxos and the vineyard of Kalliopi Vintzilaiou, with 50-year-old vines. Fokiano is an Aegean grape variety that in recent years has begun to gain more and more ground, especially in the creation of fine rosé wines. Fokiano Kir Yianni is one of them. After its careful vinification, the wine matured with its fine lees for 8 months. The result is oily, with crisp acidity and notes of red fruits and spices.

Enjoy Fokiano Kir Yianni with light summer tomato dishes.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has pale pomegranate color and delicate aromas of strawberry, cherry, pomegranate, pink grapefruit, white rose, peach and cinnamon.

In the mouth, it has medium body, medium acidity and a subtle oily texture. White cherry, strawberry, pomegranate, plum, icing sugar, white tea and dough compose an elegant bouquet.

Technical stuff
Color Rose
Type Dry
Year 2021
Alcohol 12.5%
Origin Naxos
Variety Fokiano
Aromas Strawberry, cherry, pomegranate, pink grapefruit, white rose, peach, cinnamon
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

FOKIANO ROSE 2021 - KTIMA KYR-YIANNI

PAIR IT

Pairs very well with stuffed tomatoes, scrambled eggs with tomato, sauteed wild greens with tomato and feta

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt

 

For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano
Salt
Pepper

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!

Notes

- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.

 

Eva Monochari

Food Blogger

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