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Fumm White 2024 - Manousakis Winery
Manoussakis Winery

FUMM WHITE 2024 - MANOUSAKIS WINERY

  Greece / Chania
€10.80
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ADD TO CART At your doorstep in 1 - 3 days

FUMM as in Fantastic Uber Majestic Masterpiece!

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Why do we love it?

Fumm White 2024 arrives with a funky label and aims to become the next little gem from Manousakis Winery, which has previously wowed us with internationally acclaimed wines. The name says it all: FUMM – Fantastic Uber Majestic Masterpiece. It’s a comfort wine that deserves a permanent spot in your wine fridge. Don’t be fooled by its playful label – the contents combine finesse with bold aromatic intensity that’s no joke. And the price? Absolutely shocking – in the best way! 

Manousakis Winery was born from the vision of Ted Manousakis, who returned to Crete in 1993 to honour his homeland and its traditions by planting the first vines in Vatolakkos, Chania. With the help of an international team of experts, varieties like Grenache, Roussanne, Syrah and Mourvèdre were selected. Today, the family tradition continues with his daughter Alexandra and her husband Afsin at the helm. The new generation is pushing boundaries, introducing white varieties like Thrapsathiri and Athiri, crafting wines that embrace the uniqueness and elegance of the Cretan vineyard. 

Fumm White 2024 is a reflection of this philosophy, capturing the essence of Crete through a modern lens. The blend includes 80% Thrapsathiri and 20% Athiri, sourced from vineyards on limestone soils in locations that ensure optimal ripening. The grapes are gently pressed and fermented in stainless steel tanks at low temperatures to preserve the primary aromas of the varieties. The wine then matures for six months on fine lees, gaining creamy texture, and complexity – all while retaining its freshness. 

Don’t let autumn dampen your spirits. Pair Fumm White 2024 from Manousakis Winery with a platter of delicious meze and see things differently. We recommend stocking up – the price makes it easy, and the quality makes it worth it! 

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose, it offers seductive aromas of pear, lemon, green apple, bergamot, lime and white flowers, complemented by hints of sage, lemongrass and apricot. 

On the palate, it has a medium body with refreshing acidity. Lime, white peach, lemon cream, apricot and pear are joined by notes of lemon blossom and white rose, creating a truly delightful experience. 

Technical stuff
Color White
Type Dry
Year 2024
Alcohol 13%
Origin Chania
Variety Thrapsathiri, Athiri
Aromas pear, lemon, green apple, bergamot, lime, white flowers, notes of sage, lemongrass, apricot
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 4+ years
Closure Cork
Organic Yes

FUMM WHITE 2024 - MANOUSAKIS WINERY

PAIR IT

Enjoy it on its own as an aperitif, or pair it with spaghetti with tuna and lemon, rocket salad with manouri cheese and peach, or a selection of soft fresh 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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