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Ino 2017 - Ktima Kourtis
Ktima Kourtis

INO 2017 - KTIMA KOURTIS

  Pieria
€16.30
13.90
€13.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

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Why do we love it?

Ino is a oily and oaked Trebbiano that, combined with a rich carbonara, can act as a cure for Monday blues, cloudy afternoons and bad mood.

Apostolos Kourtis decided that he wanted to make his own wine in 1997, where he planted his first vineyard, in Rachi of Pieria, in the shadow of Olympus. Since then it has not stopped experimenting with Greek and foreign varieties such as Vidiano and Trebbiano. Trebbiano is a variety that fits perfectly into Pieria's terroir and forms the basis of Ino 2017. The wine matures for 6 months in new French oak barrels. The result is rich, spicy and complex.

You only have to taste it and agree that with a sip of Ino 2017, you feel a little better!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Deep lemon color and rich citrus flavors such as candied lemon, citron, grapefruit but also dried apricot, peach, hazelnut, vanilla, butter and brioche. Delightful mouth with rich body, refreshing acidity and nutty aftertaste.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13,5%
Origin Pieria
Variety Trebbiano
Aromas Lemon, citron, grapefruit, dried apricot, peach, hazelnut, vanilla, butter, brioche
Bottle Size 750ml
Barrique 6 months
Serving temperature 11°C
Aging 5+ years
Closure Cork
Organic Yes

INO 2017 - KTIMA KOURTIS

PAIR IT

with seafood, shellfish, light cheese and salmon.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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