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Sauvignon Blanc Fume 2016 - Domaine Florian
92
Domaine Florian

SAUVIGNON BLANC FUME 2016 - DOMAINE FLORIAN

  Greece
€13.97
12.50
€12.50

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One of the top 3 greek Sauvignons!

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Affection and experimentation!

How would it sound if we told you that we found the most tropical Sauvignon Blanc of Greece in Thessaloniki, and specifically in Epanomi? And yet Florian Estate made its miracle again! You already know, and as we understand, you have loved Florian’s fresh Sauvignon. He loves the variety himself and decided to experiment a little more with her.

The result of his experimentation? The Sauvignon Blanc Fume 2016 of the Florian Estate.

Why we love it?

The delicate Sauvignon after fermenting in the tank, enters a French oak barrel for 4 months. The result is definitely impressive as it manages to perfectly balance the barrel with the fruit, giving explosive aromas of melon, mango, butter and tobacco. Wonderfully greasy and fine, delicious and balanced, the Sauvignon Blanc Fume of the Florian Estate earned a place in the top 3 of the Greek Sauvignon Blanc!

And it was not easy ...

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Pale lemon in the glass.

The nose is strongly aromatic with melon, mango and butter dominating. Notes of mature peach, tobacco, vanilla and fig leaves create a highly interesting bouquet.

Moderate volume body and balanced acidity, while the intensity of the perfumes is here too. Melon, peach, bergamot, pear, toast, vanilla and hazelnut, all in perfect balance. Buttery feel on the palate with a spicy, smoky aftertaste that lasts long.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13,5%
Origin Epanomi, Thessaloniki
Variety Sauvignon Blanc
Aromas melon, mango, butter, peach, tobacco, vanilla, fig leaves
Bottle Size 750ml
Barrique 4 months
Serving temperature 11°C
Aging 5 years
Closure Vinolok
Organic No

SAUVIGNON BLANC FUME 2016 - DOMAINE FLORIAN

PAIR IT

Enjoy it on its own or pair it with geen salads with fruits.

Zucchini pie with Kalathaki of Limnos cheese

  • 1 pack of phyllo pastry
  • 1200 g zucchinis
  • 400 gr of Limnos Kalathaki cheese
  • 1 onion, chopped
  • 4 leeks, chopped
  • 1 small bunch of dill
  • 3 large eggs
  • 80 ml. olive oil
  • 1 ½ tsps. of cumin
  • 1 tsp. of sugar
  • Fresh pepper
  • Salt
  • Sesame

Let the phyllo pastry in its packaging, for 2 hours, outside the refrigerator, to defrost well. Pass the zucchinis from the coarse part of the grater and place them in a strainer. Salt them and press them gently to drain the fluids. Allow them to stand for 30-40 minutes to remove all excess moisture.

In a deep pan or a pot, pour half of the olive oil and start sautéing the chopped onion and leeks for 2-3 minutes. Add the zucchinis and continue sauté for 5 minutes until the mixture is dry.

Then chop the dill and add to the pan cumin, sugar, pepper, some salt and the dill. Remove from the heat and allow the mixture to cool slightly. Preheat the oven to 180 ° C. In a bowl, crumble kalathaki cheese, add the eggs and stir the mixture well.

Brush a medium sized pan with some olive oil, spread half the phyllo pastry, brushing each one with some olive oil. Apply the filling and close with the remaining phyllo pastry, brushing again each one with olive oil. Close the pie well and cut the excess pieces with a sharp knife.

Add 2 tablespoons of water to the remaining olive oil, mix well and smear the surface of the pie. Sprinkle some sesame, and bake at 180 ° C for about 50 minutes.

 

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