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Onirikon White 2017 - Efrosyni Winery
Efrosini winery

ONIRIKON WHITE 2017 - EFROSYNI WINERY

  Greece
€6.20
5.50
€5.50

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It has already secured its place in our daily meals!

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Why do we love it?

A place full of Minoan wine-presses carved into the rock certainly is an area with the best indications for cultivating indigenous grape varieties. In such an area of ​​the apartment Kerasia Heraklion Crete, Kosmadaki family grows organically, indigenous and foreign varieties, expressing her creativity through unique wines.

If you tasted the Onirikon 2017  Efrossyni Winery at its place of origin, Crete, you probably will fall in love with it immediately. But wherever you try it, its explosive aromas and flavors will bring to mind summer all year round. The varieties Malvasia and Assyrtiko, meet in a blend that captivates with its fruit aromas and flowers in a truly dreamy wine!

Its amazing price, has already secured a place in our fridge and our daily meals!

COLOR

WHITE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Lemon yellow color with greenish reflections in the glass.

On the nose impressive aromas of citrus, white-fleshed and tropical fruit with grapefruit, apricot and lime being accompanied by pineapple and melon. Jasmine, begonia and lemon blossom add a floral tone while the explosive bouquet is complemented by hints of tea and diffuse vegetativeness.

On the palate, medium-volume body, balanced, with pronounced refreshing acidity that awakens the palate. The fruit steals the show in the mouth with apricot and pineapple standing out while the aftertaste is long and fruity.

Technical stuff
Color white
Type dry
Year 2017
Alcohol 12,5 %
Origin Heraklion Crete
Variety Malvasia, Assyrtiko
Aromas grapefruit, apricot, of lime, pineapple, melon, jasmine, begonia, lemon blossom, tea, vegetativeness
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

ONIRIKON WHITE 2017 - EFROSYNI WINERY

PAIR IT

Enjoy it on its own as an aperitif or pair it with seafood dishes, salads with fruit, light chicken dishes or white moderate cheeses.

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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