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Hippie Pet Nat 2024 - The Knack Project
The Knack Project

HIPPIE PET NAT 2024 - THE KNACK PROJECT

  Greece / Attica
€30.70
€26.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

A rose hippie in your glass!

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Why do we love it?

If you're looking for a wine that breaks away from the ordinary, Hippie Pet Nat by The Knack Project is your answer. It's a delightful, fruity rosé sparkling wine, full of playful bubbles and vibrant personality.

In Megara, where the Geraneia Mountains embrace the vineyard and the sea breeze reaches the roots of old vines, Christos Koulouriotis followed his instinct. With no family background in winemaking but a deep love for wine and a WSET Diploma under his belt, he launched The Knack Project – a personal venture focused on wines with character and a true sense of place.

Hippie Pet Nat by The Knack Project is a rosé pétillant naturel (pet-nat), a naturally sparkling wine bottled before fermentation is complete – unfiltered, with no additives. The blend is a field blend (a single vineyard planted with multiple grape varieties) made up of 85% Savatiano, 5% Mouhtaro, and 15% Roditis, all from old vines. Each variety brings something unique, resulting in a wine that’s both complex and beautifully balanced.

Only 396 bottles of Hippie Pet Nat by The Knack Project were produced – so you know what to do!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has a bright, rose-petal pink colour and elegant aromas of strawberry, pomegranate, peach, pear, and bergamot.

On the palate, it’s medium-bodied with balanced acidity, generous red and yellow fruit, and refreshing bubbles.

Technical stuff
Color Rosé
Type Sparkling
Year 2024
Alcohol 12,7%
Origin Megara, Greece
Variety Savvatiano, Mouchtaro, Roditis
Aromas strawberry, pomegranate, peach, pear, bergamot
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging -
Closure Crown Cap
Organic No

HIPPIE PET NAT 2024 - THE KNACK PROJECT

PAIR IT

with a Margherita pizza, Caprese salad, or bruschetta with mozzarella, peach, and prosciutto.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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