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White 2017 - Haritatos Vineyard
Haritatos Vineyard

WHITE 2017 - HARITATOS VINEYARD

  Greece / Cephalonia
€13.70
11.80
€11.80

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Why do we love it?

If you knew them as well as we do, you would know that when the Haritatos family decides to do something, they will definitely do it well!

Known to the Kefalonian circles for their long tradition of working with the land and their love for the arts and culture, they have been working on vines and winemaking for years. In the family vineyard, in Kladata Kefallonia, with the beautiful family country house that looks like a photo of an exotic paradise, they cultivated their beloved Moschato. Maybe it has to do with the soil, the special climate of the region and the careful wine making, but the Domaine Haritatos White 2017 is the ultimate expression of the explosive aromatic variety.

 The Domaine Haritatos White already gathers awards and adorns some of the best Greek wine lists and not only.

If you want our advice, do not try too much ...

COLOR

WHITE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

LIGHT

Tastes Like

Pale yellow color, characteristic of the variety.

It will flood the nose with intense aromas of exotic fruit, lime and ripe pineapple combined with apricot compote. Honey and quince complement the explosive aromatic profile.

On the palate, the wine body is rich and greasy. Mouth aromas are clear, mostly grape and pineapple accompanied by a light vegetativeness. It leaves a long lasting fruity aftertaste in the mouth.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13,5%
Origin Cephalonia
Variety Muscat
Aromas lime, pineapple, canned apricots, honey, quince
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

WHITE 2017 - HARITATOS VINEYARD

PAIR IT

Drink it on its own or accompany fresh salads, shellfish or fried fish.

Arugula salad with smoked salmon, avocado and roasted almond

  • 300 grams of arugula as fresh as possible
  • 200 g of smoked salmon
  • 50 g roasted almonds
  • an avocado, thickly cut
  • a little dill
  • a little fennel
  • 50 g of oil
  • 2 lemons
  • a little orange juice
  • salt
  • pepper
  • three types of peppercorns: green, red, black

Cut salmon in strips. Marinate for 3 hours in the refrigerator, in a bowl of lemon juice, finely chopped dill and fennel, pepper and a little olive oil. Mix by hand to combine all the ingredients.

Chop the roasted almonds.

Put the peppercorns in the mortar and break them lightly to release their aromas.

In a large salad bowl, cut the arugula in large pieces, add the avocado, pour over the salmon strips and sprinkle with pepper and roasted almond.

While serving, sprinkle with a dressing of: lemon, salt, a little orange juice and minimum olive oil, that we have previously mix well.

 

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