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5 + 1 Opium 2023 - Lykos Winery
Lykos Wines


  Greece / Evia
6 Bottles
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 from Lykos Winery made its first appearance a few years ago. Since then it has taken a crazy ascending course and it is gaining more and more fans every day. The reason is its elegant color, its impressive bottle and of course its amazing juice.

The fact that Grenache Rouge gives the most elegant and aromatic rosés is not a secret. If you take into account the very low yield per hectare (not exceeding 400 kg/acre), 40-year-old vines, and Apostolos Lykos' touch, then you can easily understand that we are talking about a very elegant rose wine. With a typicity that even its French cousins would envy, Grenache Rouge Lykos Winery is a spicy rose wine that is the perfect pairing for many different dishes.

You haven't tried it yet?









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



Pairs very well 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



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