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Petaloudes 2019 - Domaine Harlaftis
Harlaftis estate

PETALOUDES 2019 - DOMAINE HARLAFTIS

  Greece / Nemea
€11.00
9.40
€9.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

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Why do we love it?
Petaloudes 2019 by Domaine Harlaftis is one of the first Greek rosés made with the standards of Provence but apart from that, it has managed to become a timeless value due to its romantic and delicate character!

Paying attention to detail and varietal accuracy, Domaine Harlaftis insists on cultivating vines directly brought from their place of origin. Syrah for Petaloudes 2019 is no exception. Vines directly from the Rhône Valley were planted and cultivated in the family vineyard in Nemea.
The grapes are harvested at dawn to avoid the high temperatures of the day and after a very careful berry selection, it is vinified straight away. The minimum duration of extraction is responsible for its stunning pale salmon color.

Petaloudes 2019 by Domaine Harlaftis is probably this rosé wine that will make your heart linger. Do you want a bet?

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has pale salmon color and delicate aromas of pink grapefruit, strawberry but also notes of cotton candy, white rose, and white pepper. On the palate, it is juicy, with rich fruit, medium body, and crisp acidity. Pink grapefruit, sanguine, strawberry, bitter orange, white cherry, and peach fill-up the mouth in every sip.
Technical stuff
Color Rose
Type Dry
Year 2019
Alcohol 13%
Origin Nemea
Variety Syrah
Aromas pink grapefruit, rose, strawberry, candy floss, white pepper
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

PETALOUDES 2019 - DOMAINE HARLAFTIS

PAIR IT

with a seafood risotto, stuffed squid, fish in the pan, pasta with red sauce, stuffed tomatoes.

Stuffed squids

  • 1/2 kg squids
  • 2 Onions finely chopped
  • 1 leek finely chopped
  • 1 red Florina pepper
  • 1 cup rice
  • 1/2 cup white wine
  • Olive oil
  • Salt
  • Pepper

Clean the squids by removing the plastic membrane and their skin. Remove the heads, place them separately on a plate, and chop them.

Saute onion and leek in a pan. Add the chopped tentacles to the mixture and finally the rice. Saute them together for a few minutes. Pour a glass of white wine in the pan. Pour in the mixture the chopped Florina pepper, the dill, and the mint. Add salt and pepper.

Fill the squid up to 2/3 with the filling and close it with a toothpick. Put some olive oil on the squids, salt, pepper, and a little sweet paprika. Put them in a pan, cover them with some water, wine, and olive oil and place them in a preheated oven at 200 degrees.

Bake for 35'-40 '(or until the rice is tender).

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