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Viognier Les Larmes de l'Ange 2022 - Aivalis Winery
Aivalis Winery

VIOGNIER LES LARMES DE L'ANGE 2022 - AIVALIS WINERY

  Greece / Nemea
€17.50
€15.30
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Another iconic wine from Christos Aivalis!

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Why do we love it?

Viognier Les Larmes de L'Ange from Aivalis Winery is the most classy Viognier you will taste. Rich, dry with intense nut aromas, with a soft oily feel and unique structure, it's one of those wines that you can't wait to take the next sip!

If we could say a few things about Christos Ayvalis, they would be that he is an explosive, exuberant, and perfectionist to the point of obsession. His goal is perfect wines and there is only one way to reach them. It's the dedication and control over even the smallest detail that will ultimately make the difference. As utopian as this may sound, know that he is one of the few winemakers who have almost reached perfection. His wines are among the most iconic in the Nemea region and examples for many to emulate.

After Agiorgitiko, Assyrtiko, and other international red varieties, the time has come to break the barrier of difficulty in growing Viognier, the noble Rhône variety that makes some of the best and most expensive white wines. As he says, Viognier is not difficult to vinify, but you have to find the best for it in the vineyard and then everything is simple. And he found it! He set it free without taming it and it gave him its most valuable elements. But then it was treated in the best way since a part of it was vinified in a stainless steel tank using the sur lie method for 4 months, while the rest fermented in a French new barrel for 25 days. The combination gave explosive aromas of apricot jam and unimaginable complexity.

Careful care with much effort gave an exuberant result. Les Larmes de L'Ange means "the tear of the angel". Now whether he shed tears from the thrill of the result or the difficulty during cultivation, it doesn't matter anymore. The result vindicated them all, terrestrial and non-terrestrial, and gave a completely different dimension to the expression of the variety that will remain unforgettable.

Viognier Les Larmes de L'Ange from Aivalis Winery, is an aristocratic lady adorned with all her jewels and fine perfumes, who entered the living room and walked the catwalk, with 15-point heels, but finally walked the carpet and did all heads turn! Its price is equally challenging!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass, it is moderately lemony. Intense aromas of peach jam, ripe apricot, sweet bergamot, gardenia. Very noticeable notes of vanilla, hazelnuts, roasted peanuts, and butter.

It is medium to full-bodied, with a fine buttery feel in perfect balance with the acidity that lends vibrancy. Aromas of apricot, peach, vanilla, white flowers, toast, and butter. Its aftertaste is greasy and long-lasting.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 12.5 %
Origin Nemea
Variety Viognier
Aromas Peach, apricot, bergamot, gardenia, vanilla, hazelnut, peanut, butter
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 4 years
Closure Cork
Organic No

VIOGNIER LES LARMES DE L'ANGE 2022 - AIVALIS WINERY

PAIR IT

Try it with grouper fillet, spicy dishes with spices, sushi, and baked goat.

Carbonara

  • ½ kg spaghetti
  • 4 large fresh eggs
  • 250 gr Guanciale chopped into cubes
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup freshly grated pecorino
  • Freshly ground black pepper
  • Salt

Put 3 liters of well-salted water in a pot and let it boil. When it starts boiling add the pasta and cook for 8-10 minutes, until they become al dente.

While the pasta is boiling, heat a large pan on medium heat. With very little olive oil (half a tablespoon), sauté pancetta or bacon for about 3 minutes, or until crisp. Then turn off the heat.

In a small bowl, mix the eggs and the cheeses until they are well mixed.

When the pasta is ready, take 1/2 cup of the pasta water and drain the rest.

Turn on the heat, in moderate temperature, and put the pan with the bacon on. Add the water from the spaghetti. Put the spaghetti in the pan and mix by shaking the pan over the fire for a few seconds until the most of the water evaporates.

Remove the pan from the heat and add the egg mixture and mix quickly until the eggs are tightened. The eggs will be cooked by the remaining heat. If the sauce looks too thick, add some more of the pasta water.

Sprinkle with freshly ground black pepper and serve immediately!

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