Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Kydonitsa 2023 - MikroBio Winery (Koutsoudimos)
MikroBio Winery


  Greece / Ilia
ADD TO CART At your doorstep in 1 - 3 days

It will be sold out quickly!


Why do we love it?
If you have tried the wines of MikroBio Winery, then you know exactly what to expect. Kydonitsa comes to complete the Fantastic Four group of biodynamic cultivation, in an ’orange’ version, of excellent structure and elegance!
The brothers Nikos and Dimitris Koutsodimos specialize in the production of wines, in their most natural form. The 60-acre family vineyards in Gastouni, Ilia, are cultivated with the Demeter certification and more specifically based on the Steiner protocol, which is a holistic approach to the cultivation of the vine. The result is that the Roditis, Chardonnay, and Mavrotragano varieties have expressed their most refined character, while their new release continues to occupy us pleasantly and in various ways!
First, because this Kydonitsa comes from young vines only 5 years old. The grapes are picked as late as possible so they reach the right level of sugars and aromas. They are then pressed and left for 4 days in contact with the pips, where the juice acquires this pink-orange color. Then the skins are removed and the juice ferments in stainless steel tanks at high temperatures. What is particularly interesting is that before the fermentation is complete, a part of the wine is transferred to an oak barrel for 6 months. The final result comes from their mix and is fruity, with characteristic yeast aromas and a very tasty marmalade finish!
If we could liken her to someone from the "Fantastic Four Team", it would be for sure the "Invisible Woman". Now you see her... Now you don't! Kydonitsa MikroBio is getting sold out quickly, so hurry!









Tastes Like
In the glass, it is soft salmon with orange highlights. Elegant aromas of jasmine, pink grapefruit, and lime, framed by aromas of candied orange peel, quince, brioche, and cookie dough.
In the mouth, it has a moderate body with refreshing acidity and soft tannins. Orange, bergamot, white peach, apricot, sweet orange, and brioche dough create a pleasant and juicy result.
Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13%
Origin Gastouni Ilias
Variety Kydonitsa
Aromas Jasmine, pink grapefruit, lime, orange peel, quince, dough, brioche, biscuit
Bottle Size 750ml
Barrique 6 months
Serving temperature 10°C
Aging 2 years
Closure Cork
Organic Yes



Pair it with a green salad with chevre goat cheese and raisins, chicken with basmati rice and pineapple curry sauce, or pork with dried apricots.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.


Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.



Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}