€28.10

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Rawlith 2023 - The Knack Project

The wild elegance of Assyrtiko!

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Rawlith 2023 - The Knack Project
silver_medal
limited_production
terroir_print

The Knack Project
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

 The Knack Project Rawlith 2023 is the new, limited production white from 100% Assyrtiko from The Knack Project! The wine style that Christos Koulouriotis had in mind when he made it was Louros by Hatzidakis and believe us, he came very close! So if you like the wines of Santorini, you will love Rawlith from the very first sip!

Christos Koulouriotis is a true “garagiste”, creating every year some of the most unique wines we taste! After obtaining the Diploma, he wanted to add his own touch and create his own wines, highlighting the terroir of Megara and the varieties it inludes.

The Knack Project Rawlith 2023 comes from the privately owned 22-year-old vineyard on the Geraneia Mountains. In the winery he chooses the path of mild vinification, in order to let the character of the wine shine. After a few days of skin contact, the wine ferments with indigenous yeasts and then it matures in large French oak barrels and a concrete egg, in contact with its lees, for 18 months. Before its release, the wine remains for another 6 months in the bottle so that it can “come together” and be ready for you to enjoy it!

Another excellent release from The Knack Project, in a very limited number of bottles, so… get it while you can!

 

Tastes Like

In the glass The Knack Project Rawlith 2023 has a medium golden colour. Aromas of lemon blossom, citron, quince, peach, and pineapple dominate, while in the background there are notes of flint, honey, hazelnut, and vanilla.

On the palate, it has a full body, “electric” acidity and a rich, oily texture that balance with the dense ripe fruit such as peach, citron, lemon, and grapefruit. Notes of honey, wet stone and toast complete the whole. The complex bouquet will evolve beautifully over time.

Aroma
Body
Acidity
Aromas
lemon blossom, citron, quince, peach, and pineapple dominate, flint, honey, hazelnut, vanilla.
Technical stuff
Color White
Type Dry
Year 2023
Alcohol 14.5%
Origin Attica, Greece
Variety Assyrtiko
Bottle Size 750ml
Barrique 18 months
Serving temperature 12°C
Aging 7 years
Closure Cork
Organic No
The Knack Project

Christos Koulouriotis, the man behind The Knack Project, after finishing his studies for the WSET Level 4 Diploma, decided to make his own wine. A fan of minimum interventions and the natural movement, he worked with family owned vineyards in the area of Megara, where he comes from. Wines of limited production that highlight the character of the variety and the terroir of the region. And for music lovers, the name of the project comes from the music group The Knack!

PAIR IT

Pair it with big, fatty fish on the grill or even pork with celeriac and lemon roasted lamb in the oven.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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The Knack Project

Rawlith 2023 - The Knack Project

€28.10
Aroma
Body
Acidity
Aromas
lemon blossom, citron, quince, peach, and pineapple dominate, flint, honey, hazelnut, vanilla.

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