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Vidiano 2014 – Idaia Winery
Idaia Winery

VIDIANO 2014 – IDAIA WINERY

  Herakleio, Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

The charge of Vidiano!

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Why do we love it?

Vidiano makes a come back showing off one of the best white wines of Crete and why not of Greece. Producers seem to believe in it more and more and they give a great part of the Cretan vineyard to it.

Vasilis Laderos, as an oenologist, is associated with some of the greatest wineries of Crete producing exceptional wines. Along with his wife Kalliopi Volitakis they established Idaia Winery in 1998. At the Venerato area in Herakleio, they cultivate mostly cretan indigenous varieties along with some french varieties. With steady and continuous work, they have managed to produce exquisite wines and to win very big international awards.

Vidiano 2014 by Idaia Winery is no exception. It is a uniquely clear sample of the upcoming cretan variety of Vidiano which showcases both the gofts of the variety and the talent of the wine maker.

Prepare yourself for the charge of Vidiano by tasting one of the best!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM (-)

ACIDITY

HIGH

Tastes Like

In the glass, its colour is green – yellow  which is indicative of its freshness.

In the nose, the delicate aromas of yellow fruit, mostly peach, meet with pear and mango. Allusions of melon and jasmin complete the bouquet.

In the mouth, its body is rich with sharp acidity which grants freshness that cleans the palete. Citrus and unripe peach stand out in the mouth aromas and stay there in the lively long – lasting aftertaste. 

Technical stuff
Color white
Type dry
Year 2014
Alcohol 13 %
Origin Herakleio, Crete
Variety Vidiano
Aromas peach, pear , mango, melon, jasmine
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

VIDIANO 2014 – IDAIA WINERY

PAIR IT

Combine it with refreshing fruit salads, grilled fish and chicken dishes. 

Arugula salad with smoked salmon, avocado and roasted almond

  • 300 grams of arugula as fresh as possible
  • 200 g of smoked salmon
  • 50 g roasted almonds
  • an avocado, thickly cut
  • a little dill
  • a little fennel
  • 50 g of oil
  • 2 lemons
  • a little orange juice
  • salt
  • pepper
  • three types of peppercorns: green, red, black

Cut salmon in strips. Marinate for 3 hours in the refrigerator, in a bowl of lemon juice, finely chopped dill and fennel, pepper and a little olive oil. Mix by hand to combine all the ingredients.

Chop the roasted almonds.

Put the peppercorns in the mortar and break them lightly to release their aromas.

In a large salad bowl, cut the arugula in large pieces, add the avocado, pour over the salmon strips and sprinkle with pepper and roasted almond.

While serving, sprinkle with a dressing of: lemon, salt, a little orange juice and minimum olive oil, that we have previously mix well.

 

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