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Diamantopetra White 2015 - Diamantakis Winery
Diamantakis Winery

DIAMANTOPETRA WHITE 2015 - DIAMANTAKIS WINERY

  Heraklion, Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

Because diamonds come in white too!

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Why do we love it?

Its predecessor has raised the bar very high, but Diamantopetra White 2015 by Diamantakis Winery from Crete, shows that experience makes things better. After 3 years of testing, and experimental winemaking, it was released for the first time last year. The harvest of 2015, after an extremely rigorous selection gave a white wine that makes its red brother jealous.

Vidiano continues its impressive course and meets Assyrtiko which seems to be conquering the Cretan vineyard. Their blend bears the striking characteristics of the two varieties in absolute balance. The barrel petting complements and rounds the intense juice, adding depth and complexity. The vinification of each variety was made separately while the alcoholic fermentation was completed in oak barrels where the blend remained for three months.

If you try it now, the Diamantopetra White 2015 will amaze you. If you can afford to wait 2-3 years, it will leave you speechless.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Pale yellow color illuminates the glass.

On the nose elegant flavors of pineapple, apricot and chamomile are combined elaborately with vanilla, pink pepper, nuts and oak barrel with a background discreet minerality.

In the mouth, full bodied with intense acidity that integrates nicely allowing the fruit to be properly expressed. The finish is long persistant with apricot and vanilla remaining in the mouth for quite some time.

Technical stuff
Color white
Type dry
Year 2015
Alcohol 13,5 %
Origin Heraklion, Crete
Variety Vidiano, Assyrtiko
Aromas pineapple, apricot, chamomile, vanilla, pink pepper, nuts, oak, minerality
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

DIAMANTOPETRA WHITE 2015 - DIAMANTAKIS WINERY

PAIR IT

Combine with barbecued seafood, fish, chicken dishes with white sauces or rich cheeses.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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