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Alba di Munte 2019 - Katogi Averoff
Katogi Averoff

ALBA DI MUNTE 2019 - KATOGI AVEROFF

  Greece / Metsovo
€21.90
18.70
€18.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

A wine with crystal clear character!

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Why do we love it?

Alba di Munte means the soul of the mountain and surely this wine from Katogi Averoff, with its crystalline acidity, can take you through the icy, snowy slopes of Metsovo with a sip.

In 1959 Evangelos Averoff decided to replant the abandoned vineyards on the slopes of Pindos around Metsovo. He started with Cabernet Sauvignon, but other foreign and local varieties followed. At the beginning he was making his wine in the basement of his house, hence the name Katogi Averoff. The historic Yiniets vineyard is at an altitude of 1000 meters and is planted with Cabernet and Traminer. Traminer is Gewurztraminer's little brother and as you can imagine it has an aromatic character but is a bit shier. The altitude, on the other hand, helps the wine to acquire crisp acidity and elegance. In addition, the extraction at very low temperatures and lees contact gives complexity and intensity that it will blow your mind.

Just amazing!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Pale lemon color with greenish hues and delicate aromas of pear, citron, lemon, green apple, lemon blossom, white rose, and daisy. Medium body and crisp acidity fill-up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13%
Origin Metsovo
Variety Traminer
Aromas Pear, citron, lemon, green apple, lemon blossom, white rose, daisy.
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 5 years
Closure Cork
Organic No

ALBA DI MUNTE 2019 - KATOGI AVEROFF

PAIR IT

 

with fried fish, seafood, and chicken dishes with lemon sauce.

 
 

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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