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White 2018 - Haritatos Vineyard
Haritatos Vineyard

WHITE 2018 - HARITATOS VINEYARD

  Greece / Cephalonia
€15.70
13.40
€13.40
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ADD TO CART At your doorstep in 1 - 3 days

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Why do we love it?

If you knew them as well as we do, you would know that when the Haritatos family decides to do something, they will definitely do it well!

Known to the Kefalonian circles for their long tradition of working with the land and their love for the arts and culture, they have been working on vines and winemaking for years. In the family vineyard, in Kladata Cephalonia, with the beautiful family country house that looks like a photo of an exotic paradise, they cultivated their beloved Moschato. Maybe it has to do with the soil, the special climate of the region and the careful wine making, but White 2018 by Haritatos Vineyard is the ultimate expression of the explosive aromatic variety.

White 2018 by Haritatos Vineyard, already gathers awards and adorns some of the best Greek wine lists and not only.

If you want our advice, do not try too much ...

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

LOW

Tastes Like

Pale yellow color, characteristic of the variety.

It will flood the nose with intense aromas of exotic fruit, lime and ripe pineapple combined with apricot compote. Honey and quince complement the explosive aromatic profile.

On the palate, body is medium with an oily texture. Aromas are clear, mostly grape and pineapple accompanied by a light herbal notes. Long lasting fruity aftertaste.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Cephalonia
Variety Muscat
Aromas lime, pineapple, canned apricots, honey, quince
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

WHITE 2018 - HARITATOS VINEYARD

PAIR IT

with fresh salads, shellfish, fried fish or enjoy it on its own.

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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