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Muscat D'Alexandrie Nature 2022 - Oenos Nature
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MUSCAT D'ALEXANDRIE NATURE 2022 - OENOS NATURE

  Greece
€14.40
€12.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

One Muscat like no other!

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Why do we love it?

Forget everything you knew about Muscat. Muscat d'Alexandrie is here once again! The first Greek Muscat of Alexandria without sulfites, from the island of Limnos, is ready to win over even the fussiest.

The contribution of Yiannis Tsivolas and Pantelis Savvoglou (Limnos Organic Wines) is decisive because they know Muscat and Limnos better than anyone! Without sulfites and other chemical interventions, we have one great natural wine that highlights the terroir of the region and underlines the typical character of the variety.

From the very first moment that we tasted it, we fell in love with it and we are sure you will too.

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color.

The nose is impressively intense. Aromas of bergamot, lime zest, lemon leaves, rose, mint and citrus blossoms inundate you from the very first moment.

On the palate, it is balanced, with refreshing acidity and a pleasant oily mouthfeel. Lime, lemon, bergamot, white peach, lemon blossoms and rose to fill up your mouth in every sip. Floral aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13%
Origin Limnos
Variety Muscat of Alexandria
Aromas Bergamot, lime zest, lemon leaves, rose, mint, citrus blossoms.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic Yes

MUSCAT D'ALEXANDRIE NATURE 2022 - OENOS NATURE

PAIR IT

Pair it with fresh salads, pasta with seafood or white cheese.

 

Risotto with butternut squash and sage

  • 200 gr. rice for risotto (Vialone nano or Arborio)
  • 200 gr. Butternut squash cut into cubes
  • 150 gr. butter
  • 50 gr. Parmesan
  • 1 onion
  • 800 ml. chicken broth hot
  • 50 ml. white dry wine
  • 1 teaspoon of sugar
  • Fresh pepper
  • Salt

Heat the broth in a pot, until it’s hot enough.

Put the butternut squash in a pan with 50 gr. butter and a sprig of sage and sauté for 5 minutes while sprinkling with sugar.

Remove half of the butternut squash and add to the rest 200 ml. from the broth we have warmed up. Boil until the butternut squash softens.

Put the rest of the butternut squash in a pyrex. Add fresh pepper and bake for a few minutes on the grill.

Put the boiled butternut squash in the blender and mush it up. Chop the onion and saute it with 50 gr. butter. When melted add the rice, stir for 1 minute, add the wine and boil until it evaporates completely.

Add the broth and puree from the butternut squash gradually and patiently in small doses, without stopping to stir, until the risotto becomes creamy.

When it’s done, season well with salt and pepper, remove it from the heat and add parmesan, butter and 1-2 leaves of sage.

Serve while it is still warm.

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