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Orange Natural 2016 - Anatolikos Vineyards
Anatolikos Vineyards

ORANGE NATURAL 2016 - ANATOLIKOS VINEYARDS

  Greece / Xanthi
€38.10
34.40
€34.40

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The best "natural" white wine within borders!

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Why do we love it?

It was the first time that this thing happened in Greece. No one could be certain about the results. Many have disputed it. Others have followed their steps. Natural Orange 2016 of Anatolikos Vineyards is here and it is amazing! From the very first moment we knew what a special and intriguing wine it was. With incredible complexity, amazing evolutionary potential, Natural Orange 2016 of Anatolikos Vineyards is top in all these categories. In confirmation, it has recently gained the tittle of the best natural white wine in Greece, achieving the highest score in a blind tasting by 6 of the most acclaimed Greek sommeliers.

The combination of Asyrtiko and Malagouzia is one of the most classic Greek white blends. Not this one! Marios and Sakis Nikolaidis, decided to change everything with a natural orange wine that pushes the two varieties to their limits. For Natural Orange 2016 of Anatolikos Vineyards they used Asyrtiko (80%) and Malagouzia (20%) from the waterless vines on the sandy hills with the loose granite soil of Choirodasos in Avdira of Xanthi.

What is so special about it? The fermentation took place in a clay amphora where the wine then remained with the skins for 140 days! Only indigenous wild yeasts (not commercial) were used for the fermentation and no sulphites were applied at any stage of the process.

Without any filtration or adjustments, Natural Orange 2016 was bottled in a few beautiful bottles. If you had tasted the 2015 vintage, prepare yourself for an even greater tasting experience, since the 2016 vintage is even more aromatic, even more intense and balanced.

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has light amber color, with orange shades.

Nose of high aromatic intensity with predominantly honeyed fruits such as apricot, lotus, orange, bitter orange, peach and citrus. After a while, yeasty notes such as brioche, tsoureki, and sour dough and spicy notes like cardamom and nutmeg make their appearance. Its earthly substance is revealed with notes of wet soil and white tea.

In the palate it is medium (+) bodied, with medium (+) acidity, intense oily feeling and soft but noticeable tannins. Sweet orange, candied bitter orange, kumquat, bergamot,  brioche, cardamom, apricot jam, peach compote, green tea, butter and hazelnuts compose an incredibly complex, delicious and elegant set. Citrus aftertaste that is almost endless…

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 14,2 %
Origin Avdera, Xanthi
Variety Assyrtiko, Malagouzia
Aromas apricot, lotus, orange, orange juice, peach, citrus, dough, brioche, leek, cardamom, nutmeg, wet soil, white tea
Bottle Size 750ml
Barrique -
Serving temperature 12ºC
Aging 5 years
Closure Cork
Organic Yes

ORANGE NATURAL 2016 - ANATOLIKOS VINEYARDS

PAIR IT

Pair it with smoked fish roe, baked lamb, risotto with fresh tomato sauce and shrimps, sweetbreads and mushrooms.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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