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Robola 2017 - Panos Sarris
93
Panos Sarris

ROBOLA 2017 - PANOS SARRIS

  Greece / Kefalonia
€12.60
11.30
€11.30

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The absolute introduction to the new Santorini

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Simply amazing

Kefalonia is the new Santorini. We'll tell you if you don't already know it. In the place of Assyrtiko put Robola (yes, Robola). And in the case of Mavrotragano put Mavrodaphne. Stunning soil diversity, varieties with excellent evolutionary ability and producers with character. Soon you will see prices rise, single vineyards to pre-sell and disappear in the depths of foreign markets and its wines to represent Greece throughout the wine planet. We tell you now so you can make your arrangements in time.

And Robola 2017 Panos Sarris is the single vineyard limited production crash course introduction to the new reality while still early.

Panos Sarris has always been on the other side. Sommelier with considerable experience and then owner of restaurant on one of the most beautiful beaches of the island. When 6 years ago he decided to get involved with the production of one single wine he wouldn't leave anything to chance. A single rocky vineyard in the grand cru area of Fagias, on the slopes of Ainos, at an altitude of nearly 800 m and a yield of less than 300 kg / acre, gave Robola all the ingredients it needed. From then on, she did her own. The Robola 2017 of Panos Sarris is a wine with the handprint of the land, its variety and its producer. All in the same bottle.

Ladies and gentlemen, this Rompola is with one word amazing!

Do not say we did not tell you ...

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Gentle lemon-green color in the glass.

A stylish nose that develops and evolves as it breathes. Fresh pear, green apple and citrus, with lime and citron starring. Lemon peel and lemongrass appear gradually, while a wonderful mineral feeling of wet flintstone gives it a unique character.

Rich mouth, intense, concentrated, with a greasy feeling and balancing refreshing acidity. Juicy citrus with lime having the first role while pear follows. The mineral sensation continues in the mouth with the wet stone being distinguished in the long-lasting aftertaste.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 12 %
Origin Kefalonia
Variety Robola
Aromas pear, green apple, citrus, lime, citrus, lemon zest, sunflower, lemongrass, flintstone
Bottle Size 750 ml
Barrique -
Serving temperature 10 ℃
Aging 5 years
Closure cork
Organic No

ROBOLA 2017 - PANOS SARRIS

PAIR IT

Pair with fish on the charcoal, seafood with lemon or the traditional cod with garlic potato mash

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.

 

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