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It has moderate lemon color and strong aromas of peach, pineapple, lemon, bergamot, citron, vanilla, honey, toast, and butter.
Rich mouth with a full body, oily feeling, and refreshing acidity.
Wine Art Estate was founded in 1993 in Mikrochori, Drama, by Yiannis Papadopoulos and architect Yiannis Kalaitzidis. The winery blends Greek and international grape varieties, with a strong focus on quality and expressing the unique terroir of Drama. Since 2009, winemaker Akis Papadopoulos—who studied in Bordeaux—has been leading the production, applying modern techniques with deep respect for nature. The estate stands out for its wines like Techni Alipias, Idisma Drios, and Pink Bang, as well as for its striking architecture.
Ingredients
For the béchamel:
Directions
Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences.
For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan.
In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.
