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Chardonnay 2017 - Aivalis Winery
Aivalis Winery

CHARDONNAY 2017 - AIVALIS WINERY

  Greece / Nemea
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Sotiris got his guns!

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Why do we love it?

When the perfectionist and absolute Greek terroirist Christos gives the reins to Sotiris, you would not normally know what to expect. Uncertainty, anxiety about the result, change. Sotiris, of course, is anything but a random choice. The transition may sound almost natural because he is his son, but on the other hand, Sotiris has studied in Burgundy, the mother of all Chardonnay. Their Mecca. And in the Chardonnay 2017 of the Aivalis Winery he has implemented the Chablis protocol in a Chardonnay from Nemea. In fact, from the unexplored side of Nemea, as Christos Aivalis is accustomed to saying.

What was the quest for Christos and the big bet for Sotiris? A salty white, with finesse and underlying disarming intensity hidden in a perfectly round, no-angled body.

Everything starts in the vineyard. The fruit is excellent, from vines of very low yield, under the care of Christos. The precious grape juice was fermented and remained in oak barrels from Burgundy for 3 months. The aim was balance. The barrel highlights the wine aromas, giving extra points of complexity and greasiness without touching the fruit.

Sotiris Aivalis created a really rich and yet chic Chardonnay, which we are sure will sell out right away! Do you risk missing it?

You understand it has all the right aging standards. We say that the Chivonnay 2017 of the Aivalis Winery will be even greater in a five-year period. And if today its score is 93, give it another couple of years and try it again...

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Light lemon with green and silver shades.

Elegant, balanced nose with vanilla cream, pear, peach jam, citrus, bergamot, butter, honey and toasted brioche. Then come hints of flower with honeysuckle and hyacinth completing the impressive and evolving bouquet.

Medium-volume palate, with balanced acidity and aromatic intensity. Oily and spicy, with the oak aromas (nutmeg, ginger, vanilla, tobacco, toast) being on the clear but very nicely integrated in the wine. Butter, lemon, grapefruit, peach, pineapple, honeysuckle and nuts fill the palate with every sip. Long-lasting nutty aftertaste will last for long!

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 14.5 %
Origin Nemea
Variety Chardonnay
Aromas vanilla cream, pear, peach jam, citrus, bergamot, butter, honey, toasted brioche, honeysuckle, hyacinth
Bottle Size 750ml
Barrique 3 months
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

CHARDONNAY 2017 - AIVALIS WINERY

PAIR IT

Pair with Spaghetti Carbonara or chicken dishes

Carbonara

  • ½ kg spaghetti
  • 4 large fresh eggs
  • 250 gr pancetta or bacon chopped into cubes
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup freshly grated pecorino
  • Freshly ground black pepper
  • Salt

Put 3 liters of well-salted water in a pot and let it boil. When it starts boiling add the pasta and cook for 8-10 minutes, until they become al dente.

While the pasta is boiling, heat a large pan on medium heat. With very little olive oil (half a tablespoon), sauté pancetta or bacon for about 3 minutes, or until crisp. Then turn off the heat.

In a small bowl, mix the eggs and the cheeses until they are well mixed.

When the pasta is ready, take 1/2 cup of the pasta water and drain the rest.

Turn on the heat, in moderate temperature, and put the pan with the bacon on. Add the water from the spaghetti. Put the spaghetti in the pan and mix by shaking the pan over the fire for a few seconds until the most of the water evaporates.

Remove the pan from the heat and add the egg mixture and mix quickly until the eggs are tightened. The eggs will be cooked by the remaining heat. If the sauce looks too thick, add some more of the pasta water.

Sprinkle with freshly ground black pepper and serve immediately!

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