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Lola 2018 - Aoton Winery
Aoton Winery

LOLA 2018 - AOTON WINERY

  Greece / Attica
€8.00
6.80
€6.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

It looks like a red wine, it needs food but it'll never let you down! Read carefully...

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Why do we love it?

Surely you haven't seen any more cult and at the same time artistique wine label, than that of Lola by Aoton Winery. What's even better is that it matches its content perfectly with this dose of madness and romance. Lola is a bit crazy but also playful and if she was a woman the boys would fight over who would get her. Now that it is wine, fortunately, we can share it!

Sotiris Gkinis hasn't stopped surprising us from the very first moment we met him. When he brought us his rose wine, we did not expect anything ordinary but the truth is that his imagination far exceeded ours.

Lola is avery charming rose Retsina wine. The Mandilaria of the Attic vineyard is harvested at night, by hand, because this ensures the top quality of fruit. This is followed by fermentation and aging on the fine lees, for several months, while part of the wine is fermented with pine resin from the forest of Kouvaras. It is worth telling you that you have definitely not tasted anything like this. Lola Retsina by Aoton Winery has impressive structure and complexity, that are marginally reminiscent of red wine, although it is not! It is a fantastic rose retsina wine that was missing from the Greek wine scene!

Lola by Aoton Winery is a wine that demands food, in fact, it is so gastronomic that you will be surprised! From stuffed eggplants to mackerel with tomato sauce and from pizza to Greek salad, whatever you can imagine suits it!

COLOR

ROSE

AROMA

LIGHT

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has deep pomegranate color and an impressively complex nose full of dried strawberries, mastic, pine, mahlab and red plum. Sourdough, bitter orange and white cherry hints complete the set. In the mouth it has medium body, balanced acidity and soft tannins. Ripe strawberry, cherry, cranberry and fig jam are mixed with notes of pine, mastic and grapefruit.
Technical stuff
Color Rose Retsina
Type Dry
Year 2018
Alcohol 13,5%
Origin Attica
Variety Mandilaria
Aromas Dried strawberries, mastic, pine, mahlab, red plum, sourdough, bitter orange white cherry, ripe strawberry, cherry, cranberry, fig jam, grapefruit.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Cork
Organic No

LOLA 2018 - AOTON WINERY

PAIR IT

with stuffed aubergines with béchamel sauce and minced meat, anchovies with tomato sauce in the oven, potato meatballs with sun-dried tomato pesto, or grilled shrimp with lentil salad.

 

Οctopus with tubetti half pasta in the oven.

1 big octopus
250 gr. tubetti half pasta
1 big onion 
1 teaspoon tomato paste
150 gr. tomato sauce or concasse tomato 
50 ml. cognac
1 teaspoon of sugar
2 bay leaves                                                                                            3-4 grains of all spice
1 small cinnamon stick
Freshly ground pepper
Salt
Olive oil
1.100 ml. hot vegetable or seafood broth or water

In a saucepan, put the octopus, with a bay leaf, to braise over low heat. The octopus will release its liquids, especially if it is frozen, to boil but if necessary add a little hot water. When it is softened and red, remove it from the fire and cut it into small pieces.

Chop the onion and saute it to 50 ml. olive oil along with the octopus, for 3-4 minutes. Then, put in the cognac, add the spices and the other bay leaf. Add the tomato paste, sugar, tomatoes or sauce and a cup of broth or water. Reduce the heat and simmer for 10 minutes.

Transfer to a moderate baking dish, add the remaining hot broth or water, 50 ml. olive oil and stir. Taste it and add salt if necessary.
Bake in a well preheated oven at 175 ° C for about 25 minutes or until the pasta is cooked, stirring regularly.

Serve the pasta with the octopus hot as soon as it comes out of the oven!

 

Eva Monochari

Food Blogger

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