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Vilana 2016 Duet - Idaia Winery
90
Idaia Winery

VILANA 2016 DUET - IDAIA WINERY

  Greece
€16.59
12.30
€12.30

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Vilana at its best!

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Maybe the most characteristic Cretan varietal!

Vilana, the unknown until a few years ago native Cretan variety, evolves in the course of time and now gives wines that reveal its rich aromatic character and freshness. A single-varietal Vilana from the hands of the master of the kind oenologist Vasilis Laderos, impresses with its results by giving as he says the best wine it has given him so far.

Crisp and fresh it gets gold medals one after another in international competitions fascinating with its complexity and richness! Let it complement seafood dishes and greens of Greek cuisine!

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

LIGHT

ACIDITY

HIGH

Tastes Like

In the glass gives a shiny greenish-yellow color, a sample of its freshness.

Aromas of fresh fruit and flowers will fascinate you. Citrus fruits, green apple and lemon blossoms make their presence felt from the start.

On the palate, it is rich, buttery, with refreshing acidity and nerve. The mouth aromas are intense and characteristic. At the end, the fruity feeling remains in the mouth for long in the long-lasting aftertaste.

Technical stuff
Color white
Type dry
Year 2016
Alcohol 13 %
Origin Vinierato Crete
Variety Vilana
Aromas citrus, lemon, green apple
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

VILANA 2016 DUET - IDAIA WINERY

PAIR IT

Combine it with seafood dishes, cool salads with white cheese and grilled dishes of Greek cuisine

Stuffed squids

  • 1/2 kg squids
  • 2 Onions finely chopped
  • 1 leek finely chopped
  • 1 red Florina pepper
  • 1 cup rice
  • 1/2 cup white wine
  • Olive oil
  • Salt
  • Pepper

Clean the squids by removing the plastic membrane and their skin. Remove the heads, place them separately on a plate and chop them.

Saute onion and leek in a pan. Add the chopped tentacles to the mixture and finally the rice. Saute them together for a few minutes. Pour a glass of white wine in the pan.Pour in the mixture the chopped Florina pepper, the dill and the mint. Add salt and pepper.

Fill the squid up to 2/3 with the filling and close it with a toothpick. Put some olive oil on the squids, salt, pepper and a little sweet paprika. Put them in a pan,  cover them with some water, wine and olive oil and place them in a preheated oven at 200 degrees.

Bake for 35'-40 '(or until the rice is tender).

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