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Mikri Evgeniki Vidiano 2018 - Efrosini Winery
Efrosini winery

MIKRI EVGENIKI VIDIANO 2018 - EFROSINI WINERY

  Greece / Heraklion
€12.40
10.50
€10.50

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Why do we love it?

A young polite lady (Mikri Evgeniki) made of 100% Vidiano can now be swirling in your glass with ballerina’s finesse. Mikri Evgeniki Vidiano 2018 from Efrosini Winery is as elegant and delicate as it sounds!

Efrosini winery is located in the broader PDO Dafnes area and specifically in Kerasia of Heraklion, Crete. Vidiano comes from privately owned vineyards of Kosmadakis Family. They do not use not even the slightest of oak, to let the aromatic and delicate character of Vidiano shine. And they do it perfectly!

Enjoy it along with pasta dishes with creamy vegetable sauces and you'll be as impressed as we are!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright and greenish color, which showcases its freshness and youth.

Delicate aromas of juicy apricot, peach, bergamot and citron on a background of white flowers and herbs that are definitely spot on.

Delightful oily texture that balances with the refreshing acidity in every sip.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,5%
Origin Heraklion, Crete
Variety Vidiano
Aromas apricot, peach, bergamot, citron, white flowers, herbs.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

MIKRI EVGENIKI VIDIANO 2018 - EFROSINI WINERY

PAIR IT

 

with seafood, shellfish, light cheeses and salmon.

 

Shrimps with peas and ginger

  • 3 tbsps. of olive oil
  • 300 grams of mushrooms cut into four
  • 1/3 cup of peas
  • 8 large shrimps peeled
  • 1 tsp. grated ginger
  • 3 tbsps. of soy sauce
  • 1 tbsp. vinegar of white wine

Heat 2 tablespoons of olive oil in a pan, on high heat. Add the mushrooms and let them soften by stirring, about 5 minutes. Remove them from the pan and put them on an absorbent paper.

Add the peas to the pan and cook by stirring for about 2 minutes. Remove them from the pan and put them along with the mushrooms on the absorbent paper.

Add 1 tablespoon of olive oil to the pan. Then put the shrimps and chopped ginger in the pan. Reduce the heat to moderate and cook until the shrimp becomes opaque, about 4 minutes.

Return all vegetables to the pan, add soy sauce and white wine vinegar. Cook until they are warm enough, about 4 minutes.

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