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Rose 2017 - Mpougiouris Estate
Domaine Bougiouris

ROSE 2017 - MPOUGIOURIS ESTATE

  Greece / Attica
€6.70
5.50
€5.50

Available only for botilia.gr members

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An exceptional rose wine with an unbelievable value for money!

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Why do we love it?

A rosé full of brio and delightfully fruity characteristics will excite both friends of red wine as temperatures rise, and friends of white wine who would like to try something more intense and rich, without compromising on freshness .

Cabernet Sauvignon in a rosé blend that excites both with the aromas and flavors, and the price that makes it really unbeatable!

COLOR

ROSE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright strawberry color with brick red hues in the glass.

Rich nose full of fresh strawberry and cherry aromas with hints of rose.

Medium-volume body, with light sweetness that enhances the feeling of strawberry and cherry in the mouth, balanced acidity that gives freshness. The long aftertaste leaves a fruity taste in the mouth.

Technical stuff
Color Rose
Type Dry
Year 2017
Alcohol 13 %
Origin Attica
Variety Cabernet Sauvignon
Aromas strawberry, cherry, rose
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

ROSE 2017 - MPOUGIOURIS ESTATE

PAIR IT

Combine it with pasta with red sauce, stuffed tomatoes and other oily dishes of Greek cuisine. Alternatively enjoy it on its own as an aperitif.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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