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Samaropetra 2020 - Ktima Kyr-Yianni
Ktima Kir Yianni

SAMAROPETRA 2020 - KTIMA KYR-YIANNI

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

Classic and irresistable!

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Why do we love it?

Samaropetra Kir Gianni is classic and irresistable. A Greek Sauvignon Blanc that does not have much to envy from the New Zealand ones. But we are talking about Kyr Yianni estate.

Stellios Boutaris and the signature of the estate sweep with each new wine and they reached to be one of the largest estates in Greece, with a significant reputation and a variety of labels. The best? Each one has a story behind it because it is made with love.

Samaropetra Kyr Yianni grew up in Agios Panteleimonas at 750 meters altitude. It underwent pre-fermentation extraction to make it even more aromatic. After fermentation, it stayed for 4 months with its lees and acquired that mouth greasiness that, together with the freshness, makes up the perfect first sip!

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass bright yellow with green highlights. Nose typical, lime, green pepper and tropical fruits.

Fruity in the mouth with citrus fruits and lemony acidity dominating.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 12.5%
Origin Naoussa
Variety Sauvignon Blanc
Aromas Lime, green pepper, tropical fruit
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

SAMAROPETRA 2020 - KTIMA KYR-YIANNI

PAIR IT

Pairs with green salad, string beans, sashimi, briam

Orzo with spinach, yogurt and gruyere

  • 250 g orzo
  • 150 g spinach
  • 100 g chard
  • 1 leek
  • 2 green onions
  • 1 onion
  • 1 small bunch of chervil
  • 2-3 tbsps. of dill
  • 1100 ml. hot vegetable broth
  • 150 g strained yogurt
  • 250 g gruyere from Crete
  • Fresh mash nutmeg
  • Freshly ground pepper
  • Olive oil
  • Salt

Wash the spinach and cut it into chunks. Chop the herbs, onions and leeks. Chop the onion and saute it with 30 ml. olive oil, in a deep and spacious pan, for about 1 minute.

Add the barley to the pan and continue the salting for 1 minute, stirring constantly. Put the leek and the onions, mix for a while and add ¼ of the hot broth after lowering the fire.

Then add spinach, chard, chervil, dill and as much pepper and salt as you want. Stir often, gradually add the remaining broth until the orzo is cooked. We make sure it is bruised but not dry.

Remove from heat, add yogurt, some olive oil, grated gruyere and nutmeg. Stir well and serve with extra yogurt and gruyere.

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