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Rarus 2025 - Ktima Bairaktaris
Ktima Bairaktaris

RARUS 2025 - KTIMA BAIRAKTARIS

  Greece / Nemea
€17.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

Kydonitsa at its best!

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Why do we love it?

If you think you’ve tried every version of Kydonitsa, this one will definitely change your mind. Kydonitsa Rarus from Ktima Bairaktaris is expressive yet refined, proving that a grape variety in a different place and soil, in the right hands, can deliver unique and fascinating results. If you find Kydonitsa boring or overly aromatic, this is the version you’ll love.

Ktima Bairaktaris, based in Nemea, has become synonymous with innovation and quality. Christos Bairaktaris, with a fresh perspective and respect for tradition, creates wines from local varieties that showcase their terroir. Kydonitsa Rarus K introduces us to the most herbal and lemony side of the variety. The grapes come from a mountainous vineyard in Corinthia, at an altitude of 600 meters. The wine is vinified to highlight the character and elegance of the variety. Fermentation took place in stainless steel tanks, and the final result bursts with green apple, lemon, quince, and spring herbs.

Rarus K from Ktima Bairaktaris is definitely one of the most gastronomic expressions of the variety. Try it now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose, it unfolds elegant aromas of quince, pear, green apple, white peach, and fresh herbs, with notes of lemon blossom, chamomile, and lemon verbena.

On the palate, it has a medium body with refreshing acidity and flavors of green fruits, quince, and mint.

Technical stuff
Color White
Type Dry
Year 2025
Alcohol 13%
Origin Nemea, Greece
Variety Kidonitsa
Aromas quince, pear, green apple, white peach, fresh herbs, lemon blossom, chamomile, lemon verbena
Bottle Size 750ml
Barrique -
Serving temperature 12-14°C
Aging 3 years
Closure Cork
Organic No

RARUS 2025 - KTIMA BAIRAKTARIS

PAIR IT

Enjoy it with sea bass fillet with lemon sauce, grilled shrimp with aromatic olive oil dressing with lemon, and spinach pie with feta.

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.

 

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