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Droumo 2018 - Ktima Kir-Yianni
Ktima Kir Yianni

DROUMO 2018 - KTIMA KIR-YIANNI

  Greece / Amynteo
€21.90
18.70
€18.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of the Greatest Greek Sauvignon Blancs!

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Why do we love it?

The cool climate, the altitude and the signature of Kyr Yianni create the Ntroumo, one of the greatest Greek Sauvignon Blancs. Fruit purity, elegance, and sophistication are uniquely combined in this fine white wine.

Stelios Boutaris took over the Kir-Yianni estate, the creation of his father, with the mission to continue its glorious and upward course. We can tell you with great certainty that he has done it so far. The vineyard of the estate is now one of the largest in Greece and every year the estate sweeps the prizes at world competitions. Ntroumo vineyard is located in Amynteo, where it was planted 30 years ago, making it one of the oldest Sauvignon Blanc vineyards in Greece. For years it has been sourcing the wine "Samaropetra", but now, after 30 years, the vines are ready to give their best to create Ntroumo of Kir-Yianni estate. Careful vinification and maturation on fine lees for about 5 months, give the wine refinement, volume, and complexity.

We don't need to tell you anything else, you know what to do!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Pale lemon-green color and intense aromas of lemon, white peach, pear, lime, butter, dough, and white flowers. Delicious on the palate with medium body, crisp acidity, and pleasant oily texture.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13 %
Origin Amynteo
Variety Sauvignon Blanc
Bottle Size 750 ml
Barrique -
Serving temperature 9°C
Aging 3+ years
Closure Cork
Organic No

DROUMO 2018 - KTIMA KIR-YIANNI

PAIR IT

with asparagus risotto with lemon peel, grilled seabass with coriander and lime or steamed shellfish with white wine and parsley.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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