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Nefos Rose 2020 - Voi Vignes
Voi Vignes

NEFOS ROSE 2020 - VOI VIGNES

  Greece / Rapsani
€46.40
€39.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

Something more than an ordinary rose!

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Why do we love it?

Jason Ligas strikes again but this time from Rapsani, with a rosé with the mysterious (or not) name Nefos (s’epanuit en carafe) Voi Vignes. The classic red varieties of Rapsani, Xinomavro, Krasato, Stavroto, join forces in a delicious and gastronomic rosé wine.

The name of the wine is the smartest we have encountered since its translation means cloud (it will "bloom" in the carafe). And if you think about it, it has a double meaning: 1) that a turbidity, a cloud, will be created in the carafe since it is an unfiltered, low intervention wine and 2) that the wine needs a carafe to "bloom" and unfold its complexity. And both are true. In addition, Nefos consists of the classic blend of Rapsani (Xinomavro - Krasato - Stavroto), from 80-year-old vines, with several of them being ungrafted.

Yes, as you can see, we are not talking about an ordinary rosé.

Decant Nefos (s ’epanuit en carafe) Voi Vignes for about half an hour, put an imam bayildi next to it and enjoy it to the fullest.

COLOR

ROSE

AROMA

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Nefos (s ’epanuit en carafe) Voi Vignes has deep pinkish color and complex aromas of strawberry jam, sun-dried tomato, dried rose, olive leaves, marjoram, leather, tea, forest floor and dried cranberry.

In the mouth it has medium (+) body, medium (+) acidity and soft tannins. Ripe red fruits such as strawberry, cherry and cranberry are blended with earthy and botanical notes on a tomatoey background.

Technical stuff
Color Rose
Type Dry
Year 2020
Alcohol 13.5%
Origin Rapsani
Variety Xinomavro, Krasato, Stavroto
Aromas strawberry jam, sun-dried tomato, dried rose, olive leaves, marjoram, leather, tea, forest floor, dried cranberry
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 3 years
Closure Cork
Organic No

NEFOS ROSE 2020 - VOI VIGNES

PAIR IT

Pairs very well with imam bayildi, amatriciana, braised chicken with tomato and olives

Rigatoni with tomato, pancetta and goat cheese

  • 4 mature tomatoes of medium size
  • Olive oil
  • Salt according to your preferences
  • Freshly ground pepper
  • ½ cup chopped pancetta
  • 150 gr goat cheese cut into cubes
  • 500 gr rigatoni
  • Parsley leaves for serving

 

Preheat the oven to 180 ° C.

Cut the tomatoes in slices and spread them on a pan. Season them with olive oil, salt (at will) and spread the chopped pancetta all over the pan.

Bake in the oven for about 20 minutes until the tomatoes soften. Place the pieces of goat cheese on each tomato and turn up the heat at 250 o C. Bake for about 10 more minutes until the pancetta becomes crisp and the cheese gets a golden color.

Boil the rigatoni according to the instructions of the packaging (al dente) and drain well. Place them in a large serving bowl, add some olive oil and mix them so they do not stick together. With a spoon, put half the tomatoes with the melted cheese and the pancetta over the macaroni, add a little olive oil and stir with the rigatoni until the tomatoes are dissolved and mixed with the whole.

For serving, add the remaining tomatoes with the melted cheese and pancetta on the side of each dish. Sprinkle with freshly ground pepper and add parsley leaves.

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