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Sauvignon Blanc 2016 - Domaine Hatzigeorgiou
Estate Chatzigeorgiou

SAUVIGNON BLANC 2016 - DOMAINE HATZIGEORGIOU

  Mount Pageo, Kavala
SORRY GUYS, WE RAN OUT OF THIS ONE

Impressive "new world" varietal Sauvignon Blanc

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Why do we love it?

An impressive winery, a bold investment, 185 acres of vineyards, a mythical mountain and 3 known international varieties, are only parts of the story of Domaine Hadzigeorgiou.

When Vassilis Hadzigeorgiou returned, completing his studies in economics, he decided to combine wine and winemaking family tradition with financial knowledge, daring a great investment. He decided to construct the impressive, modern yet traditional winery in the foothills of the legendary Pangeon.

The decision to target the organic cultivation of three well-known international varieties (Sauvignon Blanc, Merlot, Cabernet Sauvignon) proved to be excellent and their results fully justifiable.

Sauvignon Blanc 2016 by Domaine Hadzigeorgiou is an amazing white "new world wine", robust, filled with sophisticated elegance and balance that reflects the best features of both international variety and the diversity of the region. And all at a great value for money!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Lemon yellow in glass with golden highlights.

Sweet white flesh fruits, apple, pear and honey stand out amongst the rich aromas. Aromas of mango and lime adds tropical touch. Accompanied by butter, caramel and a subtle minerality that characterizes it.

In the mouth greasy, filled with distinctive acidity which blends harmoniously with the whole, while the fruity aftertaste lasts.

Technical stuff
Color white
Type dry
Year 2016
Alcohol 13,5 %
Origin Mount Pageo, Kavala
Variety Sauvignon Blanc
Aromas unripe peach, pear, lime, citrus, green pepper, grass, Lemon, minerality
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

SAUVIGNON BLANC 2016 - DOMAINE HATZIGEORGIOU

PAIR IT

Pair with light green salads, chicken dishes or white grilled meat.

Grilled sea bass with spicy soy sauce

  • 2 seabasses (500 grams each), with guts and scales removed
  • olive oil
  • salt and pepper
  • a handful of fresh herbs (rosemary, oregano)
  • 2 lemons or 1 orange
  • 10 g of fresh ginger in thin slices
  • Extra slices of lemon or lime for serving
  •  For the sauce
  • 2 tbsps. of olive oil
  • 2-3 cloves of garlic, finely chopped
  • 1/2 to 1 fresh hot pepper, in thin slices (depends on your preferences)
  • 1/2 cup soy sauce
  • 1/2 tsp. of sugar

Preheat your barbecue or light the charcoal. Gut the fish, remove the scales, and wipe it well. Make 3-4 vertical, to the bone incisions on each side of the fish. Brush the fish, in and out, with olive oil. Season with salt and pepper, in and out. Put in the fish's belly some fresh herbs and slices of lemon or orange. Put slices of ginger in the incisions you made earlier.

Place the fish in a baking pan. After the bbq is ready or after the grill has warmed up well, bake for 5-7 minutes and then turn it on the other side for another 5 minutes.

For the sauce, place a small saucepan on medium to high heat. Add the olive oil and when it's heated up, add the garlic and the chili peppers. Cook for 30 seconds. Add the soy sauce and sugar and allow to boil for 1 minute.

 Pour the sauce over the fish and serve with slices of lemon.

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