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Olvios Malagouzia Viogner 2015 - Ambelou Chora
Ampelou Chora

OLVIOS MALAGOUZIA VIOGNER 2015 - AMBELOU CHORA

  Halkidiki
SORRY GUYS, WE RAN OUT OF THIS ONE

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Why do we love it?

2014 was a very difficult year for Domaine Ampelou Chora Halkidiki. For them the vine is their homeland and last year's adverse weather conditions have been devastating. Insisting on producing very small quantities of boutique wines of extremely high quality, they preferred not to release any wines from the harvest of 2014, with unbearable costs.

Olvios means the one who makes you happy in ancient Greek. We are more than certain that Olvios 2015 by Domaine Ampelou Chora will give you many moments of happiness and enjoyment, taking its place among the very serious competitors to become your favorite white. With us it did it already!

The increasingly widespread in Greece Viognier, meets Malagouzia in a fascinating for those who know the two blend varieties. It is exactly what you expect! The flowers and white-fleshed fruit of Malagouzia become more mature. The mouth becomes complex and with velvety texture that enchants the senses. In short, get ready for the wine that you will definitely fall in love with!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

A bright lemon green color already impresses in the glass.

Rich aromatically, it opens up as time passes in the glass. Impressive aromas of apricot, lime, melon, pear and peach are complemented by floral aromas of orange blossom, hyacinth, honeysuckle and primrose.

Full bodied, with velvety, oily texture and elaborately balanced acidity. Apple, pear, peach and lime dominate in the palate and insist in the very long, honey-colored finish.

Technical stuff
Color white
Type dry
Year 2015
Alcohol 13 %
Origin Halkidiki
Variety Malagouzia, Viognier
Aromas melon, pear, peach compote, jasmine, lily, lilium, vanilla, honeycomb, butter
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

OLVIOS MALAGOUZIA VIOGNER 2015 - AMBELOU CHORA

PAIR IT

Combine with fresh salads with white cheese, seafood, with flavoring tarts or enjoy alone as an aperitif.

Stuffed squids

  • 1/2 kg squids
  • 2 Onions finely chopped
  • 1 leek finely chopped
  • 1 red Florina pepper
  • 1 cup rice
  • 1/2 cup white wine
  • Olive oil
  • Salt
  • Pepper

Clean the squids by removing the plastic membrane and their skin. Remove the heads, place them separately on a plate, and chop them.

Saute onion and leek in a pan. Add the chopped tentacles to the mixture and finally the rice. Saute them together for a few minutes. Pour a glass of white wine in the pan. Pour in the mixture the chopped Florina pepper, the dill, and the mint. Add salt and pepper.

Fill the squid up to 2/3 with the filling and close it with a toothpick. Put some olive oil on the squids, salt, pepper, and a little sweet paprika. Put them in a pan, cover them with some water, wine, and olive oil and place them in a preheated oven at 200 degrees.

Bake for 35'-40 '(or until the rice is tender).

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