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Marmarias 2019 - Domaine Tselepos
Domaine Tselepos

MARMARIAS 2019 - DOMAINE TSELEPOS

  Greece / Arkadia
€19.10
€14.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

Greek Chardonnay with Burgundian finesse!

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Why do we love it?

Marmarias Tselepos Wines is a classic, buttery, oak-aged Chardonnay with Burgundian finesse since Yiannis Tselepos has followed the protocol of the French winemakers. And beware, not only in theory but also in practice. Once you try it you will understand what we mean!

Yes, Tselepos Winery is definitely better known for its rich and impressive red wines and if we ask you to name a white from the winery then your mind definitely goes to Moschofilero. That’s all good but the "power" of the winery is Marmarias, a bold Chardonnay with proven endurance over time and unparalleled finesse. The grapes come from Marmarias vineyard, at an altitude of 750 meters. The fermentation starts in stainless steel tanks but is completed in oak French barrels where the wine remains for 4-5 months with spectacular results.

If you can restrain yourself, you may keep Marmarias Tselepos Wines for 5 years to your cellar and live the absolute winetasting experience.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Marmarias Tselepos Wines has medium lemon color and impressive aromas of vanilla, butter, honey, apricot, lemon, bergamot, peach and toast.

In the mouth it has medium (+) body, refreshing acidity and oily feeling. Ripe peach, pineapple, lemon, bergamot peel, honeycomb, brioche, tobacco and hazelnut fill up the palate in every sip.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13,5%
Origin Arkadia
Variety Chardonnay
Aromas vanilla, butter, honey, apricot, lemon, bergamot, peach, toast
Bottle Size 750ml
Barrique 5 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

MARMARIAS 2019 - DOMAINE TSELEPOS

PAIR IT

Pair it with penne with smoked salmon and sour cream, sea bass with butter sauce, chicken with creamy mastic sauce in kataifi nest

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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