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Elia Vidiano 2017 - Karavitakis Winery
Karavitakis Winery

ELIA VIDIANO 2017 - KARAVITAKIS WINERY

  Greece / Chania
€24.60
20.90
€20.90

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This Big Wine proves that Vidiano can shine!

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Why do we love it?

Is it the one that will dethrone Assyrtiko? Is it the next uprising Greek variety? The answer is maybe! But if we are talking about a specific Vidiano, Elia 2017 from Karavitakis Winery, then the answer is definitely yes!

The new blood of Karavitakis Winery, Nikos, firmly believes that Vidiano is the essence of the Cretan vineyard. He is dedicated to its emergence and is experimenting very often with different vinification techniques, single vineyard bottling, oak barrels, etc. Elia Vidiano 2017 is a wine that came out of an experiment, a very successful one. The vineyard is located at an altitude of 640 meters and has given enough grapes for only 1.200 precious bottles. Part of the wine matured in oak barrels from the Vosges Forest for at least 6 months. The oaky character is as much as needed to give its complexity, letting Vidiano’s aromatic and mineral character shine.

Make at least one bottle yours just before it's sold out!

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has medium lemon color.

Impressive nose with aromas of apricot, peach, bergamot and grapefruit. Discreet notes of vanilla, butter, honey, toast and tobacco.

On the palate it is oily, with crisp acidity and medium to full body. Juicy apricot, lime, white peach, honeysuckle, butter, vanilla, toast, hazelnut and mineral hints fill up your mouth in every sip. Spicy aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13,5%
Origin Chania, Crete
Variety Vidiano
Aromas Juicy apricot, lime, white peach, honeysuckle, butter, vanilla, toast, hazelnut, mineral hints.
Bottle Size 750ml
Barrique 6 months
Serving temperature 11ºC
Aging 5 years
Closure Cork
Organic No

ELIA VIDIANO 2017 - KARAVITAKIS WINERY

PAIR IT

with oily grilled fish, pork dishes with lemon sauce and pasta with creamy rich sauces.

Pork chops with Dijon sauce

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 4 pork chops or tenderloin medallions, with or without bones, about 2.5 centimeters thick
  • Salt
  • Freshly ground black pepper
  • 1/4 cup green onion, chopped
  • 1 cup of dry white wine
  • 3/4 cup chicken broth
  • 3/4 cup cream
  • 2 tbsps. Dijon mustard
  • 1 tbsp. chopped parsley

Rinse the pork chops with water and dry them with absorbent paper. Season them with salt and pepper. Heat olive oil in a large pan, in medium to high heat. Add the butter. Once the butter has melted, add the pork to the pan and saute for about 2-3 minutes on each side. Reduce the heat slightly if the meat gets too much color too fast.

Remove the pork chops from the pan and spoon out most of the fat that has been poured out of them. Add the chopped onion to medium to high heat and cook until it is softened (about 1 minute). Add the half cup of wine and let it boil. Add the broth and put the meat in the pan, again. When the sauce starts boiling, lower the heat, cover the pan and leave it at 100 ° C until the steaks are cooked, about 10 to 15 minutes.

Remove the pork chops and cover them with aluminum foil to maintain their temperature. Add the remaining wine. Raise the heat to high and let the sauce simmer. When the sauce is lowered in half (about 3 minutes), add the cream and let it boil for another 3 minutes until the sauce thickens. Throughout this time, scrape the pan with a wooden spoon so that it does not stick. Remove the pan from the heat and add the mustard and the parsley.

Serve the steaks over a layer of sauce.

 

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