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Concert 2016 - Rira Vineyards
91
Rira Vineyards

CONCERT 2016 - RIRA VINEYARDS

  Greece / Aigialia
€12.40
11.00
€11.00

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A great barrel fermented chardonnay!

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A charming white wine!

It is common knowledge that the mountain Aigialeia gives excellent quality Chardonnay. It is no coincidence that big names in the wine business cooperate with winegrowers of the region and eliminate all available quantities of the precious grapes.

There, in a majestic landscape, the steep slopes of the hill Rira Arravonitsas over the Nerantzies village of Aigialeia, Chardonnay is cultivated by Rira Vineyards.

This is one of our favorite Chardonnay.

Why we love it?

Chardonnay loves barrel. This is why the wine remained in French oak barrels for 14 months to gain even more volume and density.

Under the supervision of the famous and veteran oenologist Panos Zoumboulis it gave a delicate wine with great balance and finesse that great wines of its kind would envy.

The 2016 vintage has just been released and it's riveting.

COLOR

WHITE

AROMA

A LITTLE FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Golden yellow color impresses in the glass.

Rich nose with tobacco, hazelnut and honey excelling initially while dried fig and apricot, bergamot and orange marmalade follow closely. Toffee and oak add depth in the exciting bouquet.

In the mouth full, delicious, greasy and with balanced acidity. Vanilla, honey and nuts accompany the expressive bergamot which insists in the medium length peppery aftertaste.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13,5 %
Origin Aigialeia
Variety Chardonnay
Aromas tobacco, hazelnut, honey, dried fig, dried apricot, bergamot, orange marmalade, toffee, oak
Bottle Size 750ml
Barrique 14 months
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

CONCERT 2016 - RIRA VINEYARDS

PAIR IT

Combine it with pasta with Carbonara sauce and 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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