Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Opium 2023 - Lykos Winery
Lykos Wines


  Greece / Evia
ADD TO CART At your doorstep in 1 - 3 days

If you are into aromatic rose, you'll go nuts with this one!


Why do we love it?
Opium is the new label from the Lykos winery! A rosé wine that will surely have a wild run and gain a fanatical audience. The reason is none other than its soft "Provegian" color, its impressive bottle and of course its incredible contents.

It is no secret that Grenache Rouge produces the most elegant and aromatic rosés. If you add to this the very low yield per hectare (does not exceed 400 kg/hectare), the 40-year-old vines, in the area of southern Euboia, very close to Stira and the touch of Apostolos Lykos, then you easily understand that we are talking about a uniquely elegant and elegant in every respect rosé wine with medium aromatic intensity and aromatic elements typical for the variety.

The cold extraction and staying with the grapes for 5 hours gives us this soft "Provegian" color to the wine. The stay for 4 months with the wine lees as well as their periodic stirrings give a moderate body ideal to highlight the spicy and botanical elements of the variety.

With formality that would be the envy of its French cousins, Grenache Rouge is a wine ideal to accompany many different dishes.

Still to try it?









Tastes Like

It has pale salmon color.

An initially shy nose that gradually unfolds its strawberry and spicy aromas. Grapefruit, white cherry, mint, and white pepper.

On the palate, it has medium body, balanced acidity, and a pleasant oily sensation. Aromas of butter, cream, strawberry, cherry, pink grapefruit, orange, sweet red bell pepper, and pepper flood you in. Toffee aftertaste that lasts.

Technical stuff
Color Rose
Type Dry
Year 2023
Alcohol 12,5%
Origin Evia
Variety Grenache Rouge
Aromas Butter, cream, strawberry, cherry, pink grapefruit, orange, sweet red bell pepper, pepper.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No



Pair it with red sauce pasta, stuffed tomatoes, and other oily dishes of Greek cuisine. Alternatively, enjoy it on its own as an aperitif.

Nicoise salad with salmon and beans

For the fish
- 1 salmon fillet
- 30 ml. olive oil
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1/4 of teaspoon of mustard
- 1 lemon (juice and zest)
- Freshly ground pepper
- Salt

For the salad
- 100 gr. green salad
- 5 baby potatoes
- 100 gr. boiled white beads
- 100 gr. fresh green beans
- 1 tablespoon capers
- 1 red pepper
- 5-6 cherry tomatoes
- 6-7 olives
- 2 eggs

For the dressing
- 60 ml. olive oil
- 4 anchovies
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1 teaspoon of mustard
- 1 1/2 Tablespoon white vinegar
- 1 lemon (juice and zest)
- 6-7 basil leaves
- 3-4 sprigs of parsley
- Chilli flakes
- Freshly ground pepper
- Coarse salt

1. Start with the fish: In a bowl, mix all the marinade ingredients except the fish. Slightly break the clove of garlic so that it gives off its aromas and add it to the mixture. Place the fish in a bowl and pour over the marinade mixture you prepared. Marinate the salmon for at least 40 minutes.

2. Prepare the dressing for the salad: Finely chop all the vegetables but keep separately 2 tablespoons of parsley and 6-8 basil leaves. Place the herbs in a bowl, add the rest of the ingredients and at the end, season it, taste it and correct the acidity and salt.

3. Put the beans in a bowl, pour over 2-3 tablespoons of the dressing and mix. To the rest of the dressing, add the anchovy fillets and mix well by pressing with a fork until they melt.

4. Put the potatoes to boil until they soften, while they are hot, cut them into thick slices and dress them with 3-4 tablespoons of the dressing.
Boil the green beans until they soften and immediately place them in ice water so that they maintain their vivid color. Boil the eggs for 6.5-7 minutes or depending on how you prefer the yolk and cut the cherry tomatoes in half.

5. Roast the pepper and cut it into strips, while baking the salmon in a non-stick pan or on the grill. Place the green salad in a bowl, add all the ingredients, leaving at the end the fish which we "break" into large pieces with a fork and the eggs that we cut in half.

Pour a little more dressing over and serve!

Notes on the recipe
- Instead of salmon you can use tuna, trout or any fresh fish that you will fillet
- You can prepare the vegetables earlier and compose the salad just before serving.


Eva Monochari

Food Blogger



Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}