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Peplo 2019 - Domaine Skouras
Domaine Skouras

PEPLO 2019 - DOMAINE SKOURAS

  Greece / Nemea
€18.50
15.80
€15.80
QTY
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Impressive in every aspect!

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Why do we love it?
Elegant, imposing, and delicate like a gossamer veil is Peplo 2019 of Domaine Skouras! Three varieties that complement each other and three different vinification techniques that give impressive complexity are united in one bottle.

Domaine Skouras, just outside Argos, is one of the most beautiful wineries in the country, with an impressive tasting hall and an underground cellar. A walk between the bottles and the works of art gives you the feeling that George Skouras leaves nothing to chance. When he decided to make a premium rosé wine, Peplo, he studied everything very carefully. Agiorgitiko from Nemea, Syrah from Argolida, and Mavrofilero from Mantineia, all from mountainous vineyards, form the basis. Next in line are acacia barrels for Agiorgitiko, stainless steel tank for Syrah, and amphora for Mavrofilero. The vinification of Mavrofilero in amphora baptized the wine since the skins are put in veils (peplo) in order to extract color and aromas. Impressive huh?

Peplo 2019 of Domaine Skouras is a complex and elegant rosé Greek wine that does not look like any other!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has pale salmon color and intense aromas of rose, Turkish delight, strawberry, cherry, vanilla, lemon, grapefruit, biscuit, and honey. Impressive mouth with medium body, refreshing acidity, and buttery texture.
Technical stuff
Color Rose
Type Dry
Year 2019
Alcohol 12,5%
Origin Nemea
Variety Agiorgitiko, Syrah, Mavrofilero
Aromas Rose, Turkish delight, strawberry, cherry, vanilla, lemon, grapefruit, biscuit, honey.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

PEPLO 2019 - DOMAINE SKOURAS

PAIR IT

with Thai cuisine dishes, shrimp, spicy sausages, or fried fish.

 

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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