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Vaptistis White 2016 - John Moraitis
John Moraitis

VAPTISTIS WHITE 2016 - JOHN MORAITIS

  Greece
€25.30
19.90
€19.90

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Why do we love it?

This wine has a history almost as interesting as the wine itself! A passionate guy from tinos, two white varieties, an unusual terroir and a talented and eccentric oenologist are its basic ingredients. Yannis Moraitis, for years, experimented trying to make his own wine on his favorite island. He studied varieties and vineyards, eventually concluding that Assyrtiko and Monemvasia were ideal to produce his first white wine. He then asked for the help of a "sophisticated" oenologist, Elias Roussakis. The winemaking of the first Vaptistis White was made at the favorite winery of Vassaltis in Santorini. If you know it, you understand that this in itself means a lot ... almost predisposes to the result!

The Asyrtiko - Monemvasia blend, at a ratio of 70 to 30, fermented for 20 days at 17 ° C in a stainless-steel tank and remained there for 6 months with its wine lees. The lees were removed, it was bottled and remained in the bottle for another 4 months. Full bodied, greasy, with sharp acidity and minernal character it has all the backbone it needs to age.

Well, we made the wine. It turned out to be exceptionally good too. Then the difficult part came. What do we name it? Yannis turned to historical writings. He found the Latin “De Tin” which means “from Tinos”. He decided to adopt it but the bureaucracy had a different opinion. Every effort was futile. So, he decided to do his thing. He gave the wine his real name. Vaptistis. This was the name he was given. And the name that made his childhood difficult was to become the name of his first wine "child", with the background of the Tinian pigeon’s nests.

We loved the Vaptistis White 2016 because it carries within it the passion of a man, the salt of Agios Fokas and the glow from the sunset in Ysternia! If you have been to Tinos, look for them in your glass. If you haven’t, put your own salty beach and your own favorite sunset.

When to drink it?

It's one of those that you do not have to hurry a lot. 4-5 years will be beneficial

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Light lemon color in the glass.

Delicate nose of moderate aromatic intensity with dominant mineral hints, lemon notes, grapefruit, lime, peach and also lemon blossoms. Think of it all, with sea breeze in the background.

Full bodied mouth, oily feel and sharp acidity in absolute balance with the whole. Peach, lemon, grapefruit and citrus aromas, with hints of honeysuckle, dough and salt, seafood and mineral notes. Enjoyable long-lasting lemony aftertaste.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 14 %
Origin Tinos
Variety Assyrtiko, Monemvasia
Aromas minerality, lemon, grapefruit, lime, peach, lemon blossoms, salt
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 5 years
Closure Cork
Organic No

VAPTISTIS WHITE 2016 - JOHN MORAITIS

PAIR IT

Pair it with barbecued fish, steamed mussels or roasted squid with lemon sauce

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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