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Roz 2019 - Petrakopoulos Winery
Petrakopoulos Winery


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Luckily we got our hands on. Unfortunately there are only few bottles...


Why do we love it?

Mavrodaphne is a fantastic grape variety with unlimited possibilities but at the same time, it is a "forbidden" word, as legislation does not allow it to appear on the label of its dry versions. How can you not adore a rosé from the forbidden variety with the tender name Roz aka pink?

Delicious, aromatic, and slightly spicy in pink color as its name testifies. Keep in mind that we are talking about really a few bottles!

Petrakopoulos Winery has spoiled us with its delicious wines and special vinification techniques. Roz 2019 is one of them! Young Mavrodaphne vines in Ano Kateli, at an altitude of 350 m, give their precious fruit for Roz 2019. Then vinification as white wine follows with minimal extraction of the skins (that’s how its perfect pink color is created), minimal interventions and it is bottled unfiltered. This ensures its expressiveness and uniqueness!

Roz 2019 is a wine that, with its color and aromas, conveys you into imaginative summer sunsets. Do you imagine anything better until you leave for a vacation? We definitely do not!





Tastes Like

It has medium salmon color with pink hues.

Expressive nose, with notes of pink grapefruit, blood orange, white cherry, and unripe strawberry. Hints of white roses and bay leaves are complemented by a slightly mineral character.

On the palate, it has medium body, balanced acidity, and rich aromatic intensity. Toffee, rose, sweet cherry, quince, juicy citrus, and eucalyptus coexist on a mineral background. Botanical aftertaste that lasts.

Technical stuff
Color Rose
Type Dry
Year 2019
Alcohol 12,5%
Origin Cephalonia
Variety Mavrodaphne
Aromas pink grapefruit, blood orange, white cherry, unripe strawberry, white roses, bay leaves, minerality.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Cork
Organic No



with sushi, greek oily foods or grilled shrimps with prosciutto.

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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