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Migma Petnat Rose 2019 - Chatzivaritis Winery
Chatzivariti Winery

MIGMA PETNAT ROSE 2019 - CHATZIVARITIS WINERY

  Greece / Goumenissa
€20.50
€17.50
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The future is here and it's explosive!

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Why do we love it?
You open a bottle of Migma PetNat Rose by Chatzivaritis Winery and boom, you are suddenly the richest man in the world! Great wines are the ones that speak to our hearts and evoke memories and Migma PetNat Rose does exactly that!

Chloe Chatzivaritis, in collaboration with the Swedish winemaker, Tobias Tullberg, have created a selection of natural wines based on local varieties. Chloe, returning from France, had decided that natural, unfiltered wines were what she wanted to drink, so she was inspired to do the same in the winery. Migma PetNat Rose consists of the classic blend of Goumenissa, Xinomavro (30%), and Negoska (70%). PetNat means petillant naturel, which translates as naturally sparkling. The wine has started to ferment (with ambient yeasts in this case) and before the fermentation is completed, it is bottled. The fermentation continues in the bottle and the produced dioxide is trapped in the wine in the form of bubbles. The result has a deep pink color and explosive temperament!

Migma PetNat Rose of Charzivaritis Winery is one of the best of its species in Greece!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has deep pomegranate color and impressive aromas of strawberry jam, cherry, dried cranberry, tomato compote, toffee, and raspberry. Notes of cotton candy and rose complete the special ensemble. Delicious on the palate, with medium body, discreet acidity, and persistent bubbles.
Technical stuff
Color Rose
Type Dry
Year 2019
Alcohol 12%
Origin Goumenissa
Variety Xinomavro, Negoska
Aromas Strawberry jam, cherry, dried cranberry, tomato compote, toffee, raspberry, cotton candy, rose.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Crown Cap
Organic No

MIGMA PETNAT ROSE 2019 - CHATZIVARITIS WINERY

PAIR IT

with stuffed tomatoes, with traditional Greek cuisine dishes or with grilled shrimps with 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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