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Best Online Wine shop 2023
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Iereia 2023 - Bosinakis Winery
Bosinakis Winery

IEREIA 2023 - BOSINAKIS WINERY

  Greece / Mantineia
€14.90
€12.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

Extremely enjoyable!

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Why do we love it?

Ieria from Bosinakis Winery is a different Moschofilero. Fresh, with aromatic and flavorful concentration and... rosé. You must know till now that Moschofilero is not just the white floral, aromatic wine we are used to. It also gives excellent rosé samples if you give it a little more time to extract, like the one you have in front of you. And if anyone has the knowledge and experience to try different things with this grape, it is certainly the Bosinaki family who have been growing it in the Arcadia region since 1979!

The Ieria that means priestess, took her name from Diotima, the wise priestess from Mantinea and the only woman in Plato's symposium. The grapes were carefully picked from specific vineyards from the Arcadia Strait. Its light pink color in the standards of Provence, the playful nose and the refreshing mouth, make Ieria Bosinaki irresistible. And if you're not in a hurry, you can enjoy it up to three years later.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass it is pale pink with gray highlights. Intense aromatic personality with rose, citrus, cherry and strawberry in the foreground.

Velvet medium volume mouth with fresh, clean acidity and fruity aftertaste.

Technical stuff
Color Rose
Type Dry
Year 2023
Alcohol 12,5%
Origin Mantinia
Variety Moschofilero
Aromas Rose, citrus, cherry, strawberry
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

IEREIA 2023 - BOSINAKIS WINERY

PAIR IT

Pair it with pasta Napoletana, pasta with shrimp

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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