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Best Online Wine shop 2023
Loved by 65k+ Members
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More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
The Illustrious - Hartman X Molavi
Domaine Karanika


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

This isn't sparkling wine, it's a wine spirit collectiva!


Why do we love it?
A provocative manifesto that shook us and made it clear that the collaboration of two powerful personalities in wine can only bring glory with its existence. And before you start wondering if we're still talking about wine, yes, and more specifically about The Illustrious Molavi Hartman sparkling wine. A hybrid of two very special categories!
Laurens Hartman of the Karanika Estate worked great with the sparkling Xinomavro and made many think that the variety has nothing to envy from Pinot Noir, one of the main champagne production varieties. On the other hand, Afshin Molavi belongs to the active team of Manousakis Winery, and as a sommelier and restaurant owner, he knows the art of gastronomy very well. So they put it down and these two special wine personalities, combined two very different varieties. And it bubbled!
The Illustrious Molavi Hartman consists of the Xinomavro and Romeiko varieties, vinified in equal percentages, with the traditional method of champagne. The Romeiko comes from old vines and free-run juice, while the Xinomavro vines are over 40 years old and the free-run juice from whole-bunch pressing ended up fermenting with native yeasts. After bottling, it remained for 4 years in the bottle with the lees and gave a sparkling wine with a rich character, elegant yeast aromas, and intense citrus freshness. We have all decided that it will be the super hit of the summer!
Yes, we took it off, but try it yourself and you will understand why. Bottles are very limited!









Tastes Like
In the glass, it is a pale lemon with golden highlights. Rich citrus aromas, mainly from lemon, citrus, grapefruit, and tangerine oils are framed by those of tropical passion fruit and ripe pineapple. The notes of biscuits and freshly baked dough add extra complexity.
In the mouth, it is full of very refreshing acidity that maintains a very elegant balance. The freshness of lemon, lime, orange peel, grapefruit, and citrus, is framed by aromas of dough and brioche, while the subtly tannic character gives body and intensity. The elegant effervescence results in a very refreshing aftertaste.
Technical stuff
Color White
Type Dry, Sparkling
Year NV
Alcohol 11.5%
Origin Amyndeo, Greece
Variety Xinomavro, Romeiko
Aromas Lemon, citrus, grapefruit, tangerine, passion fruit, pineapple, cookie, dough
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 5 years
Closure Cork
Organic No



It just pairs with everything!

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

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!


- 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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