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Rose Wild Ferment 2022 - Papargyriou Estate
Papargyriou Estate

ROSE WILD FERMENT 2022 - PAPARGYRIOU ESTATE

  Greece / Korinthia
€14.80
€12.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

The rosé that will get you hooked!

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Why do we love it?

You've been waiting a long time for this rose wine. So do we. Papargyriou Estate Rosé has just been released and it is so impressive that it will hardly see summer... With its distinctive Alsatian style bottle and its perfectly elegant profile, it has come to claim its place among your favorite roses.

You know that Giannis Papargyriou is a guarantee for the result. The family started working with wine in 1978 when his father, Aristidis, an agronomist with a love for wine, started the Papargyriou Estate in Lalioti, Corinthia, 10 kilometers from Kiato. Yiannis Papargyriou, his son, continues the winery with 120 acres to this day and shows the character of the winery in each of his creations!

Papargyriou Rosé is a blend of Agiorgitiko and Mavrodafni with the two varieties giving their best characteristics. Intensely fruity, light and with plenty of brio in the mouth, it will make good company with oily dishes of Greek cuisine but also with not too heavily cooked meats.

Stock up while you can…

COLOR

ROSE

AROMA

BODY

ACIDITY

HIGH

Tastes Like

In the glass it is light, bright pink. Intensely aromatic, with strawberry, red berries and cherry breaking your nose from the first second.

Medium body with balanced acidity and plenty of red fruit. The long-lasting aftertaste leaves a strawberry sensation in the mouth.

Technical stuff
Color Rose
Type Dry
Year 2022
Alcohol 13%
Origin Corinth
Variety Agiorgitiko, Mavrodafni
Aromas Strawberry, red berries, cherry
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Cork
Organic No

ROSE WILD FERMENT 2022 - PAPARGYRIOU ESTATE

PAIR IT

Enjoy it on its own as an aperitif or combine with rich salads with fruit and salmon dishes.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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