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Feggaropetra 2018 - Andreou Winery
Andreou Winery

FEGGAROPETRA 2018 - ANDREOU WINERY

  Greece / Poros Trizinias
€11.60
10.00
€10.00

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Unreachable aromatic intensity!

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Why do we love it?

It is the summeriest wine name we can imagine. Being trapped in the city, anything that reminds us of an island or summer vacations automatically comes in the list of our favorites. Feggaropetra 2018 is within them, because apart from the name it has the grace too!

Andreou Winery is a small family winery in Vareia Trizinias Poros. The volcanic soil of the area is ideal for fine wines of unique character. 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 2018 has won Bronze medal at Decanter Awards and something tells us that it’s only the beginning!

Moschofilero and Roditis Alepou in a 90% - 10% ratio give an explosively aromatic wine with predominantly floral aromas and crisp acidity. All those in very few bottles for the lucky ones that will manage to get at least one!

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Its has bright, lemon color and from the first sip it takes you to a yard full of jasmine and blossomed lemon trees. After you get intoxicated by the scents, you sit back and enjoy sweet spoon of bergamot and Turkish delight! It's so nice that you are laying there, looking at the moon ... do you think that’s the reason they call it feggaropetra?

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12%
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 2018 - ANDREOU WINERY

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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