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Moschofilero Cuvee Speciale 2019 - Boutaris Winery
Boutaris Winery

MOSCHOFILERO CUVEE SPECIALE 2019 - BOUTARIS WINERY

  Greece / Mantineia
SORRY GUYS, WE RAN OUT OF THIS ONE

An anniversary wine for the 140 years of Boutari Winery!

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Why do we love it?

Moschofilero Cuvee Speciale Boutari is an anthem to Mantineia on the occasion of the 140th anniversary of Boutari Winery. This is an anniversary bottling from old vines, with unparalleled finesse and impressive character!

Boutari Winery has identified its name with the plateau of Mantineia and Moschofilero. For many years, Moschofilero Boutari has been a constant value and Moschofilero Cuvee Speciale Boutari is the ultimate upgrade.

It comes from selected vineyards of 47 years old, from clayey soils. The harvest is done by hand and after a strict sorting, the wine was fermented with selected yeasts, in stainless steel tanks. The wine matures with its fine wine lees for several months and is bottled after gentle filtration. The result is intense and aromatic, with crisp acidity.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has pale lemon with gray hues and an intense nose, with aromas of rose, lemon blossom, jasmine, lemon zest, grapefruit, pear, and pineapple. In the mouth, it has a medium body and refreshing acidity. Juicy lemon, citron, grapefruit, white peach, and pear are blended with notes of jasmine, rose, and honeysuckle.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 11%
Origin Mantinia
Variety Moschofilero
Aromas Rose, lemon blossom, jasmine, lemon zest, grapefruit, pear, pineapple.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

MOSCHOFILERO CUVEE SPECIALE 2019 - BOUTARIS WINERY

PAIR IT

with a salad with noodles, shrimps, lime, ginger and chili oil, with a green salad with fennel, orange, and goat cheese, or with steamed mussels with lemon and coriander.

Shrimps with garlic and lemon

  • 500 gr. jumbo sized shrimps. Defrost them if they are frozen. If they are not pre-peeled, peel them when they have defrosted.)
  • 2 tbsps. olive oil
  • 1 tbsp. butter
  • 2 cloves of garlic, chopped
  • 2 tbsps. fresh lemon juice
  • ½ tbsp. lemon zest
  • salt

If you use frozen shrimps, let them defrost overnight in the fridge. Drain the shrimps and dry them with kitchen towel.

 Zest a large lemon and then squeeze the juice to give at least 2 tablespoons of juice and close to half a tablespoon of lemon zest. Clean the garlic and finely chop  it.

 Heat the olive oil in medium to high heat, then add the butter to melt.

Add the shrimps to a single layer and leave until they start getting pink color at the edges, no longer than 1-2 minutes.

Turn the shrimps on the other side and add the chopped garlic. Continue cooking for another 3-4 minutes. Pour in the lemon juice, add the lemon zest and salt to taste and mix to cover the shrimps with the sauce.

Serve immediately

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