Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

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

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Malvasia Aromatica 2017 - Karavitakis Winery
Karavitakis Winery

MALVASIA AROMATICA 2017 - KARAVITAKIS WINERY

  Greece / Chania
€9.80
8.30
€8.30

Available only for botilia.gr members

JOIN ή LOGIN

Impossible to resist!

SEND PAGE TO FRIEND

Why do we love it?

If you have summer in mind summer all year round, then Malvasia Aromatica 2017 by Karavitakis Winery is one of your best options. The explosive aromatic variety Malvasia Aromatica has already proved loving Crete and ensures that it gives its best everytime.

On the other hand, 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 in intensity and complexity in the mouth, making the Malvasia Aromatica 2017 by Karavitakis Winery simply irresistible.

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

COLOR

WHITE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

HIGH

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.

In the mouth intense, with 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 2017
Alcohol 13 %
Origin Chania, Crete
Variety Malvasia Aromatica
Aromas jasmine, apple, peach, ripe pear, vegetativeness
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

MALVASIA AROMATICA 2017 - KARAVITAKIS WINERY

PAIR IT

Combine 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.

 

ACTIVE FILTERS

Search Results

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