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Iama Rose 2017 - Vryniotis Winery
Vriniotis Winery

IAMA ROSE 2017 - VRYNIOTIS WINERY

  Edipsos, Evia
SORRY GUYS, WE RAN OUT OF THIS ONE

A rose for discerning palates!

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Why do we love it?

The rare variety Vradyano tends to become synonymous with Vryniotis Winery. A winemaker with unprecedented passion and stubbornness, found worthy supporter and partner in the face of an oenologist who dares with unknown varieties and take risks with innovative vinifications. Kostas Vryniotis met Gregory Skopelitis and all began. The Vradiano became their passion and the Rosé version of the rare variety is probably the favorite.

With color reminiscent of Provence roses and uniquely fresh and playful, the only varietal rosé version of Vradiano rewards both of them and takes its place among our favorite spring and summer wines.

Last year it sold out very early.

COLOR

ROSE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Pale salmon color in the glass.

Fresh nose of moderate intensity, full of strawberry, cherry, peach, bitter orange and grapefruit. Turkish delight, icing sugar, pink pepper and hints of oregano herbal complement the delightful bouquet.

Refreshing on the palate, with noticeable acidity which initially highlights the bitter orange and then the peach and strawberry. The long-lasting aftertaste leaves a spicy and fruity mouthfeel, with herbal hints in the end.

Technical stuff
Color rose
Type dry
Year 2017
Alcohol 13 %
Origin Edipsos, Evia
Variety Vradiano
Aromas strawberry, cherry, peach, bitter orange, grapefruit, Turkish delight, icing sugar, pink pepper, oregano
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

IAMA ROSE 2017 - VRYNIOTIS WINERY

PAIR IT

Pair it with pasta with seafood sauces, goat cheese and salads with fruit

Pasta with seafood sauce

  • 1 tbsp. of olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tsp. of paprika
  • 400g chopped tomatoes
  • 1 liter of chicken broth (from cube is fine)
  • 300 grams of macaroni
  • 240g pack of frozen seafood mix
  • some parsley leaves, finely chopped,and slices of lemon for serving

Heat the olive oil in a wok or a large pan. Add onion and garlic and saute them in moderate heat for 5 minutes until they are softened. Add paprika, tomato and broth and let the mixture boil.

Reduce the heat to simmer and add the pasta. Cook for 7 minutes by stirring occasionally to avoid sticking together. If you use a ready mix of seafood, defrost it and add it in the end, cooking for another 3 minutes. Season with salt pepper as desired. Finally, sprinkle with parsley and serve with slices of lemon.

 

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