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5 + 1  Kotsifali Grenache Rose 2018 - Karavitakis Winery
Karavitakis Winery

5 + 1 KOTSIFALI GRENACHE ROSE 2018 - KARAVITAKIS WINERY

  Greece / Chania
OFFER HAS EXPIRED

Summer's new HIT!

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Why do we love it?

Aromatic, playful and with Cretan character, Rose Kotsifali Grenache 2018 by Karavitakis Winery is the ultimate rose wine of the summer!

Karavitakis Winery are decided to impress us with every wine they make. Experienced Manolis Karavitakis, along with his son Nikos, have been experimenting for years to find the varieties that best fit the island's particular terroir. In the small but ultra-modern family winery in Pontikiana in the area of ​​Kolymbari in Chania, they create wines that combine elegance, typicity and Cretan temperament. This particular rosé from Kotsifali (80%) and Grenache Rouge (20%) could not differ.

Taste it and you will be surprised!

COLOR

ROSE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium pink color.

Aromatic nose with notes of strawberry, cherry, white cherry, framboise and peach. Floral hints like rose complement the aromatic bouquet.

On the palate it has medium body and balanced acidity. Juicy red fruits such as strawberry, cherry and pomegranate are combined with citrus and floral notes. Enjoyable aftertaste that lasts.

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol 13%
Origin Chania, Crete
Variety Kotsifali, Grenache Rouge
Aromas Strawberry, cherry, white cherry, framboise, peach, rose.
Bottle Size 750ml
Barrique -
Serving temperature 7°C
Aging 3 years
Closure Cork
Organic No

5 + 1 KOTSIFALI GRENACHE ROSE 2018 - KARAVITAKIS WINERY

PAIR IT

with sushi, spicy asian cuisine dishes and fresh salads with fruits.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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