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Feggaropetra 2017 - Andreou Winery

FEGGAROPETRA 2017 - ANDREOU WINERY

  Greece / Poros Trizinias
€11.20
10.00
€10.00

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Unreachable aromatic intensity!

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Why do we love it?

It is the most summery wine name we can imagine. Being trapped in the city anything that reminds us of an island or summer automatically comes in the list of our favorites. Feggaropetra 2017 is within them, because apart from the name it has the grace too...!

Andreou Winery is a small family winery in ​​Vareia Trizinias Poros. Nektarios Andreou is a young winemaker with love and passion for wine and if he continues this way his course will be brilliant. The wines of the winery have already shined at several competitions, both inside and outside the borders. Suffice it to say that Feggaropetra 2017 has won Silver medal at the Thessaloniki Contest and the Olymp Awards and Bronze at the IWSC, although something tells us that this “medal rain” will continue!

Moschofilero and Roditis alepou in a 90-10 ratio give an explosively aromatic wine with predominantly floral aromas and crisp acidity. All this in about 1500 bottles for the lucky ones that will manage to buy one!

COLOR

WHITE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

The glass is moderate lemon.

Nose expressive and intense with floral aromas such as rose, orange blossom and jasmine flood the glass. Peach, bergamot, bitter orange, Turkish delight and lime complement the aromatic bouquet.

On the palate it is medium bodied, with crisp acidity. Strong aromas of Turkish delight, lemon, rose, jasmine, lime, peach and pineapple fill the mouth. The flowery aftertaste is very long-lasting ...

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13%
Origin Poros Trizinias
Variety Moschofilero, Roditis Alepou
Aromas rose, orange blossom, jasmine peach, bergamot, bitter orange, Turkish delight, lime
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

FEGGAROPETRA 2017 - ANDREOU WINERY

PAIR IT

Pair it with refreshing salads, steamed seafood and asian cuisine dishes.

Shrimps with garlic and lemon

  • 500 gr. jumbo sized shrimps. Defrost them if they are frozen. If they are not pre-peeled, peel them when they have defrosted.)
  • 2 tbsps. olive oil
  • 1 tbsp. butter
  • 2 cloves of garlic, chopped
  • 2 tbsps. fresh lemon juice
  • ½ tbsp. lemon zest
  • salt

If you use frozen shrimps, let them defrost overnight in the fridge. Drain the shrimps and dry them with kitchen towel.

 Zest a large lemon and then squeeze the juice to give at least 2 tablespoons of juice and close to half a tablespoon of lemon zest. Clean the garlic and finely chop  it.

 Heat the olive oil in medium to high heat, then add the butter to melt.

Add the shrimps to a single layer and leave until they start getting pink color at the edges, no longer than 1-2 minutes.

Turn the shrimps on the other side and add the chopped garlic. Continue cooking for another 3-4 minutes. Pour in the lemon juice, add the lemon zest and salt to taste and mix to cover the shrimps with the sauce.

Serve immediately

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