FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Preknadi 2021 - Domaine Dimantakos
Domaine Dimantakos

PREKNADI 2021 - DOMAINE DIMANTAKOS

  Greece / Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

We will speak about it in the coming years!

SEND PAGE TO FRIEND

Why do we love it?
Naoussa is not only Xinomavro! And now that we've got your attention, read on.
 
The Xinomavro of the wine-growing area of Naoussa has countless possibilities and you now know that, in all its versions, it has unanimously won the position of the king of the region. What you may not have known until today, is that at the same time when the massive effort was made to revive the Xinomavro vineyards after the phylloxera attack, there was still a native variety in the foreground, but white, known as Preknadi. The winemakers of Naoussa have already been shocked by the variety's potential and have slowly and systematically begun to cultivate it again. And here it all begins!
 
Preknadi takes its name from the characteristic brown freckles it has on its fruit and is cultivated in relatively small quantities. In contrast, it has a special aromatic character and acidity that seems to get along very well with time. The Diamantakou family, on the other hand, with a long history dating back to 1978 in the vinification of the two varieties, has now passed into the third generation of winemakers and cultivates with passion the lost in-time variety of "Prekniariko". The result is to produce a jewel wine, both for the winery and for the region. Full-bodied, rich, and complex, a wine with exceptional character, it is a worthy companion of Xinomavros and impresses!
 
Remember this variety, because, in the coming years, it seems we will be very busy!
 

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like
In the glass, it's a medium gold color with greenish highlights. It has a strong aromatic character with ripe pear and jasmine notes dominating. The complex aromatic character is complemented by the sense of vanilla and honey that are gradually revealed.
 
In the mouth, it has medium(+) acidity that perfectly balances its rich body, giving it a refreshing character. The oiliness becomes smoother by the aromas of green apple, pear, bitter orange, and white pepper, in a long and delightful aftertaste.
Technical stuff
Type Dry
Year 2021
Alcohol 12.5%
Origin Naoussa
Variety Preknadi
Aromas Pear, jasmine, vanilla, honey, green apple, bitter orange, white pepper
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Cork
Organic Yes

PREKNADI 2021 - DOMAINE DIMANTAKOS

PAIR IT

Pair it with seafood risotto, pasta dishes, or other seafood appetizers.

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.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}