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Hariton 2018 - Haritatos Vineyard
Haritatos Vineyard

HARITON 2018 - HARITATOS VINEYARD

  Greece / Cephalonia
SORRY GUYS, WE RAN OUT OF THIS ONE

Highly anticipated!

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Why do we love it?

With a heavy name and an immersive, embossed label bearing the family coat of arms predisposes, from the outset, that it is the “heavy artillery” of Haritatos Vineyard. Hariton is the revivalist of the family vineyard and rightfully deserves to "baptize" this great wine.

The story behind the wine is that a friend, Peter, who lives permanently abroad, gave a special order for Vostididi and you know what kind of people Cephalonians are, they do not disoblige anyone! Haritatos family have done its best to do the best they could for Peter. And they did it: a divine Vostilidi, which traveled almost entirely abroad but we have the means (another Cephalonian) and we have reserved some bottles (few, very few!). Oily, rich with intense character of ripe citrus and balancing acidity, it almost dethrones Queen Robola.

We have already put a couple of bottles aside for ourselves! You?

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium lemon color.

Expressive nose with aromas of bergamot, peach, lime, melon, lemon and grapefruit. Notes of jasmine and orange blossom are intertwined with salty mineral notes.

On the palate it has medium body, intense oily texture and crisp acidity that balances the whole. Juicy sweet lemon, bergamot, peach, grapefruit, jasmine and bitter orange blossom fill up the mouth. Mineral, salty aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,5%
Origin Cephalonia
Variety Vostilidi
Aromas bergamot, peach, lime, melon, lemon, grapefruit, jasmine, orange blossom, salty mineral
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 3 years
Closure Cork
Organic No

HARITON 2018 - HARITATOS VINEYARD

PAIR IT

Drink it on its own or accompany fresh salads, shellfish or fried fish.

Arugula salad with smoked salmon, avocado and roasted almond

  • 300 grams of arugula as fresh as possible
  • 200 g of smoked salmon
  • 50 g roasted almonds
  • an avocado, thickly cut
  • a little dill
  • a little fennel
  • 50 g of oil
  • 2 lemons
  • a little orange juice
  • salt
  • pepper
  • three types of peppercorns: green, red, black

Cut salmon in strips. Marinate for 3 hours in the refrigerator, in a bowl of lemon juice, finely chopped dill and fennel, pepper and a little olive oil. Mix by hand to combine all the ingredients.

Chop the roasted almonds.

Put the peppercorns in the mortar and break them lightly to release their aromas.

In a large salad bowl, cut the arugula in large pieces, add the avocado, pour over the salmon strips and sprinkle with pepper and roasted almond.

While serving, sprinkle with a dressing of: lemon, salt, a little orange juice and minimum olive oil, that we have previously mix well.

 

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