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Fragkospito White 2017 – Nikos Gavalas
Domaine Nikos Gavalas

FRAGKOSPITO WHITE 2017 – NIKOS GAVALAS

  Greece / Heraklion
€11.40
9.50
€9.50

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An explosive blend full of intensity!

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Why do we love it?

Nikos Gavalas is back with a brand new white wine, Fragkospito White 2017 named after the vineyard with the characteristic half–collapsed country house. The story begins in 1906 when his grandfather, Emmanouil Gavalas, planted the first grapevines and by using the village' s minoan sculptured wine presses he produced wine for the local market.

The third generation continues that today producing internationally awarded wines from indigenous and foreign varieties. The white sibling of our beloved red Fragkospito is produced of the blending of two intensely aromatic indigenous varieties, Malvazia Aromatica and Muscat of Spina.

The explosive result in aromas and flavours made the botilia.gr team to put many stars next to its name!

COLOR

WHITE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass, its colour is light yellow with greenish highlights.

In the nose, an aromatic party of white–fleshed and yellow fruit are combined with tropical and flowery aromas in an explosive bouquet. Peach, apricot and ripe pear meet pineapple and melon in a jasmin, gardenia and rose backgraound.

In the mouth, the body is of medium size with balanced acidity which grants lemon sense to the peach and jasmin that stand out in the oral aromas. The long lasting aftertaste leaves a fruity sense which lingers.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13 %
Origin Heraklion, Crete
Variety Malvasia, Muscat of Spina
Aromas Peach, apricot, ripe pear, pineapple, melon, jasmine, gardenia, rose
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

FRAGKOSPITO WHITE 2017 – NIKOS GAVALAS

PAIR IT

Enjoy it as an aperitif or combine it with cool salads and chicken dishes.

Tabbouleh salad

  • 1 cup of couscous
  • salt and freshly ground black pepper
  • juice of a lemon
  • 3 tablespoons of olive oil
  • 1 cup of chopped parsley
  • 1/2 cup chopped coriander
  • 2 tbsps chopped fresh mint
  • 2 ripe tomatoes, cut into cubes
  • 3 fresh onions, finely chopped

Heat water, after salting it first,  in a medium-sized pot and leave it to boil. Add the couscous and leave to moderate heat for 7 to 8 minutes. Drain the couscous and let it cool down. In the meantime, in a small bowl, mix lemon juice with olive oil. Add salt and pepper.

In a large bowl, mix couscous, parsley, coriander, mint, tomatoes and onions. Add the mixture of lemon juice and olive oil and salt and pepper. Leave it for about 20 minutes before serving to marinate.

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