€15.40

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Sun Rose 2025 - Domaine Grampsas

It's hard not to fall in love!

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Sun Rose 2025 - Domaine Grampsas
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Grampsa Estate
At your doorstep in 1 - 3 days
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Why do we love it?

With pale salmon, or if you prefer "Provence" color (the typical color of rose wines of Provence) and juicy red fruit, Sun Rose 2025 Domaine Grampsas is possibly the rosé you have been looking for, for a very long time.

The rare and little‑known Avgoustiatis variety performs wonders in the terroir of Zakynthos, which clearly shows a special affection for it. The Grampsas brothers, having recognized this natural harmony, have invested in the red variety and experiment with it in both red and rosé vinifications at their small winery in Lagopodo, Zakynthos. Sun Rosé 2025 from Domaine Grampsas  is an exquisitely delicate rosé that easily puts many big‑name labels in the shade.

Try Sun Rosé 2025 from Domaine Grampsas  now!

Tastes Like

Elegant aromas of strawberries and cherries are combined with raspberry and watermelon. White flowers and icing sugar complete the delightful set.

Delicious on the palate, with a mild acidity that nicely accompanies the fruit. Cherry, strawberry, and peach compote stand out and remain in the long-lasting finish.

Aroma
Body
Acidity
Aromas
strawberry, cherries, raspberry, watermelon, rose
Pairs with
on its own, pasta with tuna, creamy white cheeses
Technical stuff
Color Rose
Type Dry
Year 2025
Alcohol 13%
Origin Zakynthos
Variety Avgoustiatis
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Cork
Organic No

PAIR IT

Enjoy it on its own or pair it with pasta with tuna or light sauces and fresh, mild, white cheeses.

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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Grampsa Estate

Sun Rose 2025 - Domaine Grampsas

€15.40
Aroma
Body
Acidity
Aromas
strawberry, cherries, raspberry, watermelon, rose
Pairs with
on its own, pasta with tuna, creamy white cheeses

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