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Petnat Rose 2022 - Charalaboglou Wines
Charalaboglou Wines


ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

It's funny and smells like summer!


Why do we love it?

If you are still that cautious type who finds it difficult to try natural and sparkling wines, don't resist, take a step too. This is the Pet Nat that will blur your landscape. A bit of an oxymoron yes...

The Charalamboglou winery is located at the foot of Mount Pangaios and was founded in 1999. The 20 hectares of dry vineyards, with native and international varieties, have been organically certified for the last 20 years. The predecessors Giorgos and Argyri, 2021 handed over the baton to the middle child of the family, Anthi, who after her studies in France and her trip to New Zealand, decided with her partner Matt Van Der Spuy to take over the family winery. The two oenologists highlighted the estate's philosophy and organic farming took on new dimensions. The natural cultivation of evening primroses on the vines, the return of organic matter in the form of natural fertilizer to the soil, as well as the dry cultivation of the vineyards with water only from the aquifer, created excellent conditions for the aromatic elements of the grapes.

The Malvasia di Candia Aromatica variety is the most aromatic of all Malvasias and has an intensely fruity character. The harvest is done manually, while it contains a small percentage of other local red varieties. The clear juice went into low-temperature tanks, fermented with a specific type of yeast, also used for champagne! The wine starts fermentation in stainless steel tanks and is bottled before it is finished. Thus, the produced dioxide is trapped in the wine and creates foam. Because the fermentation is completed in the bottle, the wine is not filtered and is therefore slightly cloudy.

This ancient winemaking style can easily become an everyday and funky treat. After all, the ladies on the label, having fun in Dionysian rhythms, openly declare it!







Tastes Like

In the glass, it is a hazy watermelon with intense refined foam.
Nose with strong aromatic intensity and dominant aromas of stone cherry, watermelon, strawberry, raspberry, and red raspberry, with subtle notes of dough, such as brioche and bread crust.

In the mouth, it is of moderate volume with moderate acidity and a very intense refreshing and well-formed foam of intense duration. Freshly cut watermelon, cherry, sour cherry, and raspberry, compose a rich and delicious result, with a long and fruity aftertaste.

Technical stuff
Color Rose
Type Dry
Year 2022
Alcohol 11.5%
Origin Σέρρες
Variety Malvasia di Candia Aromatica blend
Aromas Stone cherry, watermelon, strawberry, raspberry, raspberry, dough, brioche, bread crust
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 2 years
Closure Crown Cap
Organic No



Make the freshest strawberry burrata, with lots of fresh basil, and enjoy. We tried it with beef tartare and it was incredible. Unique combination with watermelon and cherries or simply on its own.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.


Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.



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