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Kydonitsa 2018 - Vatistas Winery
Vatistas Winery

KYDONITSA 2018 - VATISTAS WINERY

  Greece / Lakonia
OFFER HAS EXPIRED

It's delicate and that's why we went crazy!

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Why do we love it?

One more Kydonitsa, because we simply can't get enough of it as we truly enjoy discovering the different aspects of this rising rare Greek white variety! Kydonitsa of Vatistas Winery is probably Kydonitsa's most delicate expression and with incredible value for money ratio!

Ioannis Vatistas was one of the first to realize the value of Kydonitsa and dealt with it seriously. In 1986 he began working with the family vineyard in Agios Nikolaos Monemvasia. Later, other vineyards followed in Kambos and on the slopes of Pantanassa. He started bottling his first wines in 1990 and since then he has not stopped experimenting with the region's varieties. Kydonitsa is probably his favorite since it's perhaps the most recognizable wine of the winery and the most beloved of the public for years.

With a renewed label and an even more fresh and fragrant character, it's impossible not to love it!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Pale lemon color with greenish hues. The discreet aromas of chamomile, daisy, pear, citron and quince are combined beautifully with its delicate body and balanced acidity.

It's elegant but with a strong character!

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14,5%
Origin Lakonia
Variety Kydonitsa
Aromas Chamomile, daisy, pear, citron, quince.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

KYDONITSA 2018 - VATISTAS WINERY

PAIR IT

with fresh salads, light chicken dishes or seefood pasta with white sauce.

Chicken with zucchinis

  • 1 kg. chicken breast
  • 750 gr. zucchinis
  • 1 onion
  • 2-3 green onions
  • 1 chicken stock cube
  • 100 ml. olive oil
  • 2 eggs
  • 2 lemons
  • Salt
  • Pepper

 

Once the breast is cut into smaller fillets, mix in a bowl half the olive oil along with the chicken stock, until a mixture is made and the chicken is dipped. Put the fillets in a non-stick pan until they are evenly browned. Transfer the fillets to a saucepan and, in the pan, add the onion and sauté it in medium heat. Then mix the onion with the chicken. Put the pot on medium heat and add 1 cup of hot water. Simmer for 20 minutes, add zucchinis and chopped green onions, plus freshly ground pepper and salt if necessary.

Prepare the egg yolk by whipping the egg whites, add the yolks, the juice from 2 lemons and finally the hot liquid from the pan.

Pour in the egg sauce, and keep churning until it has been incorporated into the food.

 

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