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Artana 2021 - Petrakopoulos Winery
Petrakopoulos Winery

ARTANA 2021 - PETRAKOPOULOS WINERY

  Greece / Cephalonia
€19.90
€17.10
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Only 900 bottles!

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Why do we love it?

Artana Petrakopoulos Winery is a very special Muscat from Kefalonia. Artana in the local dialect means flower bed and the particular vineyard in Agonas is formed in terraces that resemble to flower beds.

Nikos Petrakopoulos and Kiki Siameli create wonders, from old, non-irrigated organic vineyards that perfectly reflect the terroir of Kefalonia and the local grape varieties. Artana Petrakopoulos Winery is their new label and they are very proud of it. Hard work in the vineyard and minimal interventions and embellishments during vinification give an incredibly expressive wine that cannot be compared to any other Muscat that you have tasted. It is bottled unfiltered in only 900 bottles.

Try this rare wine now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Artana Petrakopoulos Winery has pale lemon color and elegant aromas of white rose, lemon, jasmine, mint, grapefruit, mirabelle and unripe peach.

In the mouth, it has medium body, sharp acidity and a hint of sweetness. Unripe white-fleshed fruit, citrus, lemon blossoms and nuances of minerality make up an impressive ensemble.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13%
Origin Cephalonia
Variety Muscat
Aromas White rose, lemon, jasmine, mint, grapefruit, mirabelle, unripe peach
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

ARTANA 2021 - PETRAKOPOULOS WINERY

PAIR IT

Perfect pairing with spaghetti aglio olio e peperoncino with lemon and shrimps, marinated seabass with grapefruit, green salad with roasted apricots and prosciutto

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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