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Rose De Haritatos 2023 - Haritatos Vineyard
Haritatos Vineyard

ROSE DE HARITATOS 2023 - HARITATOS VINEYARD

  Greece / Cephalonia
€16.40
€14.30
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Why do we love it?
Mavrodafni never ceases to amaze us. From robust red wines, to rosés with rich aromas of red fruits and crisp acidity, it makes us want to consume them every day. Mavrodafni rosé from the Charitatou estate is one of them!
 
With Kefalonia developing into one of the most important wine regions of Greece, three siblings, Ioanna, Haritos and Kostas Haritatos joined forces and their love for a wine under the family winery, in the center of the fairytale estate, which may be one of the most beautiful in the country. The picture in the vineyard is similar. In the 45 acres of privately owned vineyard, the Moschato, Mavrodaphne and Vostolidi varieties are cultivated, which are almost wetted by the waters of the Ionian.
 

Rose De Haritatos comes from organically grown Mavrodafni that was vinified in the tank and preserved the rich fruity aromas of the variety, while the delicate touch of the Haritatos family gave it a spicy character that you will surely love! Its food pairings are endless, so start experimenting!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
In the glass, it is deep rosé. Rich aromas of sanguine, strawberry, red cherry, raspberry, pink grapefruit. Notes of white pepper give a very special and delightful character.
 
In the mouth, it is of medium volume with crisp acidity. Rose, bitter orange, quince, strawberry, and red cherry are framed by spicy notes of pepper and end in a long aftertaste.
Technical stuff
Color Rose
Type Dry
Year 2023
Alcohol 13%
Origin Cephalonia
Variety Mavrodaphne
Aromas Sanguine, strawberry, red cherry, raspberry, pink grapefruit, white pepper
Bottle Size 750ml
Barrique -
Serving temperature 8ºC
Aging 2 years
Closure Cork
Organic No

ROSE DE HARITATOS 2023 - HARITATOS VINEYARD

PAIR IT

Pair it with chicken Greek giouvetsi, pizza, sushi, Greek oily dishes, shrimp pasta, grilled seafood

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.

Secret:

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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