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Butterflies 2017 - Domaine Harlaftis
Harlaftis estate

BUTTERFLIES 2017 - DOMAINE HARLAFTIS

  Greece / Nemea
€10.40
9.30
€9.30

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Why do we love it?

Spring. What is the first thing that comes to mind? Okay. The second? Surely it is butterflies. And the Petaloudes (Butterflies) 2017 from Domaine Harlaftis is the ultimate spring wine!

Paying attention to detail and varietal accuracy, Domaine Harlaftis insists on cultivating vines directly brought from their place of origin. The Syrah (Shiraz as they call it) for the Butterflies 2017 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 the stunning light pink color. The Butterflies 2017 Domaine Harlaftis is probably the rosé wine that will make your heart linger. Do you want a bet?

COLOR

ROSE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has pale salmon color in the glass.

Delicate nose, with aromas of pink grapefruit, strawberries and notes of candy floss, white rose and white pepper. Give it a little time and it will evolve, in the glass.

The mouth is oily and rich, with high fruit concentration, and crisp acidity. Pink grapefruit, blood orange, strawberry, bitter orange, cherry, and peach fill your mouth in every sip. The refreshing aftertaste is long lasting.

Technical stuff
Color rose
Type dry
Year 2017
Alcohol 13%
Origin Nemea
Variety Syrah
Aromas pink grapefruit, rose, strawberry, candy floss, white pepper
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

BUTTERFLIES 2017 - DOMAINE HARLAFTIS

PAIR IT

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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