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Amphora 2019 - Moraitis Estate
Domaine Moraitis

AMPHORA 2019 - MORAITIS ESTATE

  Greece
€31.80
€28.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

The most special amphora orange wine we have ever tasted!

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Why do we love it?

Paros Amphora Moraitis Winery is probably the most special amphora orange wine we have ever tasted. The delicate character of Monemvasia is transformed by this vinification but it succeeds and prevails, taming the earthy element of the amphora. We never expected Monemvasia to be the Hulk Hogan of Greek wine, did you?

Moraitis Winery is definitely the most famous winery of Paros and one of the best known in the Cyclades. Its contribution to the promotion of local varieties such as Monemvasia is enormous. In particular, they have experimented with many versions of Monemvasia, steel, oak, dry, sweet and now the time has come to try an amphora version. This is how Paros Amphora was born. A Monemvasia whose grapes come from a single vineyard in Agioi Anargyroi. The wine ferments in amphorae, with its ambient yeasts and in contact with the skins. After that, it matures there for 6 months. The wine is bottled unfiltered and full of exuberant earthy and spicy aromas and enviable complexity.

Try Paros Amphora Moraitis Winery now!

COLOR

ORANGE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Paros Amphora Moraitis Winery has medium amber color with orange hues and intense aromas of dried apricot, citron, bergamot, bitter orange, chrysanthemum, honey and clay.

In the mouth it has medium (+) body, medium acidity and light tannins. Orange peels, sweet quince, grapefruit, hazelnut, honey, bergamot, lotus, honeysuckle, clay and peach compose a special ensemble.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13%
Origin Paros
Variety Monemvassia
Aromas Dried apricot, citron, bergamot, bitter orange, chrysanthemum, honey, clay
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 4 years
Closure Cork
Organic No

AMPHORA 2019 - MORAITIS ESTATE

PAIR IT

Pairs very well with pork with dried apricots, chicken chops with honey, soy and orange, linguine with bisque and orange zest

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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