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Chardonnay 2022 - Domaine Katsaros
Domaine Katsaros


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The most famous Greek Chardonnay!


Why do we love it?

When we say Greek, oaky Chardonnay, the first thing that immediately comes to mind is definitely the unique Chardonnay Domaine Katsaros, from Krania, Olympus! The French oak in combination with its sharp acidity and unparalleled elegance are reminiscent of Burgundy and of course, every year it sells crazy-fast!

Katsaros family has been making wines based on classic, French standards, since the early '80s. Dimitris Katsaros handed over the reins of the winery to his son, Euripides, in 2007. Since then, the brilliant course of the estate continues, and every year their wines, apart from distinctions, gain more and more fanatic fans worldwide. 

Chardonnay Domaine Katsaros is one of the most sought after white wines in Greece since every year it is sold out a few months after its release. The reason? Its balance, typicity, and finesse! The vineyards are located at an altitude of 530 - 640 meters contributing to its crisp and lemony acidity. Maturation in French oak barrels for 5-6 months adds volume, oiliness, and complexity. The result of all the above is a rich, buttery, and balanced Chardonnay, with excellent aging potential.

Chardonnay Domaine Katsaros is an incredible Greek white wine, that does not scare with its price, so now that you have the opportunity, get your hands on as many bottles as you can! When will you find it again?








Tastes Like

It has medium lemon color and an impressive, complex nose full of aromas of bergamot, pear, lemon, citron, butter, vanilla, and brioche. Hints of honey, butterscotch, and hazelnut complete the set.

In the mouth, it is rich and creamy, with full body and crisp acidity. Aromas of quince, citron, peach, lemon, honey, smoke, toast, and hazelnut fill-up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13,5%
Origin Krania Olympus
Variety Chardonnay
Aromas Bergamot, pear, butter, vanilla, brioche, butterscotch, quince, citron, peach, lemon, honey, smoke, toast, hazelnut.
Bottle Size 750ml
Barrique 5-6 months
Serving temperature 11°C
Aging 5+ years
Closure Cork
Organic No



Pair it with Spaghetti Carbonara or chicken dishes.


  • ½ kg spaghetti
  • 4 large fresh eggs
  • 250 gr Guanciale 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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