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5 + 1 Sauvignon Blanc 2019 - Lykos Winery
Lykos Wines

5 + 1 SAUVIGNON BLANC 2019 - LYKOS WINERY

  Greece / Evia
€64.80
48.50
€48.50
QTY
6 Bottles
ADD TO CART At your doorstep in 1 - 3 days

Aromatic and Irresistible!

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Why do we love it?

What's better than opening a Panseloinos (means "full moon") Sauvignon Blanc 2019 of Lykos Winery on a fool moon night? This juicy and fresh Sauvignon Blanc is perfect for tapas and friendly gatherings.

Nana’s and Apostolos’s Lykos family winery in Malakontas, Evia, doesn't stop surprising us. This time with an incredibly aromatic and fresh Sauvignon Blanc, which with its amazing value for money ratio, something tells us that it will become a best seller. Cold maceration and then fermentation in stainless steel tanks, at controlled temperature, give a wine with dominant aromas of stone fruits followed by the herbal hints, that we love so much in Sauvignon Blancs. Crisp and enjoyable, it will surely be one of your favorites.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has pale lemon color with greenish hues.

Fresh nose with aromas of lemon, lime, mango, peach and pineapple. Hints of white flowers and herbal notes complement the aromatic bouquet.

On the palate it has medium body and crisp acidity. Juicy lime, peach, grapefruit and lemon are accompanied by notes of daisy, green bell pepper and white flowers. Citrus aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 12,5%
Origin Evia
Variety Sauvignon Blanc
Aromas Lemon, lime, mango, peach, pineapple, daisy, green bell pepper, white flowers.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

5 + 1 SAUVIGNON BLANC 2019 - LYKOS WINERY

PAIR IT

with geen salads with fruits or enjoy it on its own as an aperitif.

 

Chicken with zucchinis

  • 1 kg. chicken breast
  • 750 gr. zucchinis
  • 1 onion
  • 2-3 green onions
  • 1 chicken stock cube
  • 100 ml. olive oil
  • 2 eggs
  • 2 lemons
  • Salt
  • Pepper

 

Once the breast is cut into smaller fillets, mix in a bowl half the olive oil along with the chicken stock, until a mixture is made and the chicken is dipped. Put the fillets in a non-stick pan until they are evenly browned. Transfer the fillets to a saucepan and, in the pan, add the onion and sauté it in medium heat. Then mix the onion with the chicken. Put the pot on medium heat and add 1 cup of hot water. Simmer for 20 minutes, add zucchinis and chopped green onions, plus freshly ground pepper and salt if necessary.

Prepare the egg yolk by whipping the egg whites, add the yolks, the juice from 2 lemons and finally the hot liquid from the pan.

Pour in the egg sauce, and keep churning until it has been incorporated into the food.

 

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