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Rose Xinomavro 2017 - Oenos Nature
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ROSE XINOMAVRO 2017 - OENOS NATURE

  Greece / Naoussa
12.80
€12.80

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One greek gastronomic rose with bright future!

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Why do we love it?

A rosé wine that does not look like anything else! Rose Xinomavro 2017 is a rosé wine made with mild natural vinification techniques and is fierce. If you are one of those who find it hard to part with red wine in the summer then this rosé is for you. Read below and you'll understand what we mean.

This rose comes from the highest vineyards of Naoussa and this reflects in its character and fiery temperament. Another great reason behind this unique character, is Apostolos Thymiopoulos and his magic hands. The master of Xinomavro tried a different approach, with indigenous yeasts, without additional sulphites and other interventions. Incredibly expressive, lively, with intense color and a light tannic essence reminiscent of a very light and smooth red wine, will accompany all the summer veggie stews, tomato pasta and fresh tuna dishes (yes!!!) with incredible grace.

Enjoy it now or after 3 years, because Thymiopoulos is the rock star of Xinomavro after all.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium salmon color with tawny hues.

Nose that demonstrates its Xinomavro nature. Sundried tomato, strawberry jam, candied rose petals, cherry, cranberry and pomegranate with light hints of herbs and quince.

On the palate it has medium body, crisp acidity and soft tannins. Juicy strawberry, white cherry, cranberry, rose and sweet tomato make up a tasty set. Citrusy aftertaste that lasts.

Technical stuff
Color Rose
Type Dry
Year 2017
Alcohol 13%
Origin Naoussa
Variety Xinomavro
Aromas Sundried tomato, strawberry jam, candied rose petals, cherry, cranberry, pomegranate, hints of herbs.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3-5 years
Closure Cork
Organic Yes

ROSE XINOMAVRO 2017 - OENOS NATURE

PAIR IT

with pasta with seafood, a tuna steak or stuffed tomatoes.

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt

 

For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano
Salt
Pepper

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!

Notes

- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.

 

Eva Monochari

Food Blogger

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