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Malvasia Aromatica 2023 - Karavitakis Winery
Karavitakis Winery


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

Impossible to resist!


Why do we love it?

If summer is on your mind all year long, then Malvasia Aromatica by Karavitakis Winery is the best way to get there. The explosive aromatic variety Malvasia Aromatica has already proved its unconditional love for Crete and this is probably its finest version!

The veteran Karavitakis Manolis and his family like to experiment in search of varieties best suited to the particular Cretan terroir. In the small but ultramodern family winery in Pontikiana of the Kolymbari area in Chania, they experimented on the charismatic varietal Malvasia Aromatica with results that surpassed their expectations. Emphasizing on the fruity character of the variety, they elicit all the aromatic potential without losing intensity or complexity, which makes Malvasia Aromatica by Karavitakis Winery simply irresistible.

Enjoy one of the best versions of the variety that has become one of our favorites!









Tastes Like

Bright yellow color in the glass, typical of vitality and freshness.

On the nose rich aromas of jasmine, apple and peach are combined with ripe pear on a background of grass and botanical aromas.

On the palate, it's intense with a moderate body and pronounced acidity that adds nerve. The relatively high alcoholic level gives a slight initial sweetness that helps the fruit to express itself with pear and jasmine standing out, accompanied by lime and grass. The long aftertaste leaves a discreet almond sensation in the mouth that lasts.

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13%
Origin Chania, Crete
Variety Malvasia Aromatica
Aromas Jasmine, apple, peach, ripe pear.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No



Pair it with salads, shellfish or grilled fish.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil


For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.



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