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Viognier 2019 - Domaine Gerovassiliou
Ktima Gerovassiliou

VIOGNIER 2019 - DOMAINE GEROVASSILIOU

  Greece / Thessaloniki
€21.20
€18.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

It enchants anyone who tastes it!

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Why do we love it?
Viognier by Domaine Gerovassiliou is perhaps the best expression of the French variety in Greece. Elegant and at the same time exuberant, it enchants anyone who tastes it!

Vangelis Gerovassiliou in 1993, decided to plant Viognier in the vineyard of Epanomi, in collaboration with the Agricultural University of Aristotle University of Thessaloniki. Studying at Bordeaux left its mark on him and a soft spot for French varieties. Viognier is a grape variety from Rhone that is famous for its oily and delicate character and makes some of the best and most expensive white wines. Gerovassiliou followed the French protocol, so Viognier fermented and matured into new, oak, French barrels, on its fine lees. The result is rich and buttery and perfectly justifies the awards that it collects almost every year.

Taste Viognier by Ktima Gerovassiliou and you will understand what we mean!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has deep lemon color and complex aromas of apricot, butter, peach, chamomile, vanilla, brioche, bergamot, hazelnut, oak, tobacco, and white flowers. Rich mouth with full-body, discreet acidity and intense oily sensation.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 14%
Origin Epanomi, Thessaloniki
Variety Viognier
Aromas Apricot, butter, peach, chamomile, vanilla, brioche, bergamot, hazelnut, oak, tobacco, white flowers.
Bottle Size 750ml
Barrique 6 months
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

VIOGNIER 2019 - DOMAINE GEROVASSILIOU

PAIR IT

with roasted chicken with potatoes, carbonara, duck with orange or seared scallops.

Stuffed chicken roll with quince and potatoes in the oven

  • 1 stuffed chicken roll
  • 1kg potatoes cut into small pieces
  • 500 gr quince cut into thick slices
  • 2 lemons (juice and zest)
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsps. Dijon mustard
  • 1 tbsp. curry powder
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1/2 cup of olive oil
  • Salt and pepper
  • 600 ml of vegetable stock

Preheat the oven to 250 ° C. Add the olive oil to the casserole, then the chicken roll, the cut quince and the potatoes.

Mix the remaining ingredients with a small portion of the stock and pour the mixture on the roll and potatoes. Add stock so that the mixture covers the potatoes.

Cover the casserole and, after lowering the oven to 150 ° C, put it in the oven. From time to time we open the casserole and check whether we need to add some water.

Once ready, uncover the casserole and raise the oven temperature. Leave it there until it's golden brown.

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