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Mystik Rose 2021 - Aleris Wines
Aleris Wines

MYSTIK ROSE 2021 - ALERIS WINES

  Greece / Korinthia
€15.00
€13.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

The rosé wine you were looking for!

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Why do we love it?

We know you were looking for it because you saw it in the best restaurants and you couldn't find it almost anywhere. Everyone was talking with great excitement about Mystik Rose Aleris Wines and when we tasted it, we totally agreed. So we included it in our portfolio and present it to you.

The story involves a man who had a passion for wine despite coming from a completely different world. Spyros Vlachos, a gynecologist, decided to make the most of the family vineyards in mountainous Corinthia. The 30-year-old Syrah, Grenache and Agiorgitiko vines are located at an altitude of 800 meters and are not irrigated, hence the very low yields per hectare. The harvest is done by hand and after a short time of maceration, the wine ferments in stainless steel tanks. The result has fine color and a delicate aromatic character.

Try Mystik Rose Aleris Wines now!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Mystik Rose Aleris Wines has pale rose color and elegant aromas of strawberry, lemon, cherry, peach, white rose and icing sugar.

In the mouth it has medium body and medium (+) acidity. Juicy red fruits, peaches and citrus meet a floral background.

Technical stuff
Color Rose
Type Dry
Year 2021
Alcohol 13%
Origin Corinthia, Greece
Variety Agiorgitiko, Grenache Rouge, Syrah
Aromas Strawberry, lemon, cherry, peach, white rose, icing sugar
Bottle Size 750ml
Barrique -
Serving temperature 8ºC
Aging 2 years
Closure Cork
Organic No

MYSTIK ROSE 2021 - ALERIS WINES

PAIR IT

Pair it with Caprese salad, shrimps with tomato sauce and feta, scrambled eggs with tomato

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
Salt
Pepper

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!

Notes

- 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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