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Aspra Harakia 2016 - Strataridakis Winery
Strataridakis Winery

ASPRA HARAKIA 2016 - STRATARIDAKIS WINERY

  Greece / Heraklion
€8.70
7.40
€7.40

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Why do we love it?

If you do not speak Cretan, Aspra Harakia means White Rocks. They will be what you see on your way to the vineyard of Strataridaki family consisting primarily of the monastic estates of Sinai Monastery of the Holy Apostles at the foot of Asterousia Mountain.

The southernmost winery of Europe loves Vidiano, the top white Cretan variety that seems to be placed second, just behind Assyrtiko, among Greek ambassador varieties. Both of them agriculturists, Costis and Manolis Strataridakis, are followers of the theory that says the wine is made in the vineyard. With their attention targeted to Vidiano it works miracles, confirming its title.

The Strataridaki winery gradually builds its legend, and returns with Aspra Harakia 2016, one of the best Vidiano of this vintage!

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Light yellow color with straw reflections in the glass.

Elegant nose, with the white-fleshed fruit dominating. Pear, green apple and bitter orange are combined with peach, citrus, bergamot while lemon tree blossom and jasmine add floral characteristics. Herbal hints of chamomile and oregano complete beautiful aromatic bouquet.

Medium volume mouth, velvety, with a balanced acidity. Peach, pear and jasmine dominate the palette while good-length aftertaste leaves a bitter orange feeling in the mouth with slightly metallic hints.

Technical stuff
Color white
Type dry
Year 2016
Alcohol 12,5 %
Origin Heraklion, Crete
Variety Vidiano
Aromas pear, green apple, bitter orange, peach, citron, bergamot, Lemon, jasmine, chamomile, oregano
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

ASPRA HARAKIA 2016 - STRATARIDAKIS WINERY

PAIR IT

Enjoy it on its own as an aperitif, combine with white cheese or seafood dishes.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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