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Best Online Wine shop 2023
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Geranium Rose 2022 - Karavitakis Winery
Karavitakis Winery


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

Νo other rose wine can overshadow it!


Why do we love it?

Geranium Rose Karavitakis Vineyards is the closest to the great wines of Provence you can find but from Greek territory. And when we say great wines we mean the Prestige Cuvee of each chateau, those that are made from the best vines and with a light touch of oak.

Nikos Karavitakis after the Kompsos (elegant) series proved that he hides elegance upon his sleeve so he decided to continue experimenting in this field. One winter night, while he was talking about wine (what else) with a friend, he asked her what her favorite rosé style was. She answered the ones from Provence, and specificaly those that are not only about the color, the fruitiness, or the aromas but also have concentration, structure and a hint of oak that makes all the difference. This got him thinking and the "experiment" began to work in his mind. Then, he thought, what do roses from Provence have? Grenache! And oh, what a coincidence, around the winery with the old olive trees there are some old Grenache vines. So, he got the best fruit, at the optimum time, and with very careful vinification, he got the most delicate aromas and the most wonderful pink color. Then he took a very small portion and put it in old oak barrels and the rest was matured in stainless steel tanks, for 4 months, with the wine lees. This is how Geranium Rose Karavitakis Vineyards was born and there really is no other rose wine to overshadow it.

We challenge you to try it!









Tastes Like
Geranium Rose Karavitakis Vineyards has pale pink color and elegant aromas of strawberry, cherry, raspberry, vanilla, brioche, white rose, cream and peach.
In the mouth it has medium (+) body, creamy texture and crisp acidity. Fresh strawberries, fleshy white cherries, candied rose petals, icing sugar, vanilla cream and sweet citrus fill up the palate in every sip.
Technical stuff
Color Rose
Type Dry
Year 2022
Alcohol 13%
Origin Chania, Crete
Variety Grenache
Aromas Strawberry, cherry, raspberry, vanilla, brioche, white rose, cream, peach
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Glass
Organic No



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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