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Sauvignon Blanc Fume 2017 - Domaine Florian
Domaine Florian

SAUVIGNON BLANC FUME 2017 - DOMAINE FLORIAN

  Greece / Thessaloniki
€15.20
13.00
€13.00

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One of the top 3 greek Sauvignons!

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Why do we love it?

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 Domaine Florian made its miracle again! You already know, and as we understand, you love Florian’s fresh Sauvignon. He loves the variety so he decided to experiment a little more with it.

The result of his experimentation? Sauvignon Blanc Fume 2017 of Domaine Florian.

Why we love it?

The delicate Sauvignon after fermenting in the tank, it ages in French oak barrels 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 buttery and fine, delicious and balanced, Sauvignon Blanc Fume of Domaine Florian worked its way up to the top 3 Greek Sauvignon Blancs!

And it was not easy ...

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Pale lemon color in the glass.

The nose is strongly aromatic with melon, mango, lime and butter dominating. Notes of ripe peach, tobacco, vanilla and fig leaves create an interesting bouquet.

Medium body and balanced acidity, while the aroma intensity is high as well. Melon, peach, bergamot, pear, toast, vanilla and hazelnut, all in perfect balance. Oily texture on the palate with a spicy, smoky aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13,5%
Origin 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 2017 - DOMAINE FLORIAN

PAIR IT

Enjoy it on its own or pair it with white meats and seafood.

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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