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Novita 2015 - Domaine Grampsas
Grampsa Estate

NOVITA 2015 - DOMAINE GRAMPSAS

  Zante
SORRY GUYS, WE RAN OUT OF THIS ONE

Rare Variety, Scarce single-varietal wine!

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Why do we love it?

Novita, in the Zakynthian dialect means news. And in the case of Novita 2015 Domaine Grampsas, the news is incredibly good. It involves a wine that once again highlights the potential of Greek indigenous varieties to produce stunning, even single-varietal wines.

The Goustolidi was born in the Ionian Sea. It grew up in Zakynthos. There, in the hands of the Grampsas brothers, it shows that it is a dynamic varietal that can stand on its own and not only in blends as it did previously. And they do what they can to make it the star of the show! Does it have what it takes? Its aromatic character, its lively acidity and robustness in perfect balance and its finesse say it does.

The must remained with the skins at low temperatures (pre-fermentation cold extraction) to ensure better and stronger integration of perfumes in the juice. You will appreciate it. The Novita Domaine Grampsas is produced exclusively from the first and best juice that is derived only from the weight of the grapes, with absolutely no pressure. In one of the rare single-varietal vinifications, the forgotten Goustolidi will be the good news of your day, of your month and why not your year. Who knows, you might have discovered your next favorite wine.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Pale yellow in the glass, with subtle green hues.

Flowers and citrus set the basic aromatic character. Lemon blossom and jasmine, combined with lime, bergamot and a botanical sense complements the aromatic profile.

In the mouth, the body is light, but with distinct oiliness. The refreshing acidity blends with the mouth aromas. The aftertaste has a good duration, leaving lime flavor in the mouth.

Botilia.gr Rating: 84/100

Technical stuff
Color white
Type dry
Year 2015
Alcohol 13 %
Origin Zante
Variety Goustolidi
Aromas lemon blossom, jasmine, lime, bergamot
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

NOVITA 2015 - DOMAINE GRAMPSAS

PAIR IT

Enjoy it with seafood dishes, shellfish, roasted fish in the oven, and why not with a skordalia traditional dish.

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.

 

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