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Evodeas 2017 - Domaine Kelesidi
Domaine Kelesidis

EVODEAS 2017 - DOMAINE KELESIDI

  Greece / Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

Well hidden secret

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Why do we love it?

It's one of the best hidden secrets. When you discover it, you will not only stock up, but you will definitely want to tell your friends too. Organic farming from one of the oldest family owned estates of Naoussa, Evodeas of ​​Domaine Kelesidis, renewed, does exactly what its name says without neglecting your palate.

Its name is characteristic. Its blend is surprising. The aromas are explosive. The taste is impressive. Domaine Kelesides' Evodeas 2016 was released a few weeks ago and already has a demand that makes us worry about its longevity.

Malagouzia and Xinomavro meet in a rare, unprecedented combination that can initially surprise you, but if you think about it, it makes sense. Think of all the fruit and the freshness of Malagouzia. Think of the intensity and the nerve of Xinomavro, which by the white from black method (blanc de noir) participates in the blend in its white version.

If the blend is right, what do you get? Evodeas 2016 is an explosive aromatic wine with an amazing palate and a summer mood that you will want to take with you wherever you go all year round.

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

LIGHT

Tastes Like

Light lemon color with green hues in the glass.

An aromatic party with citrus fruits meeting the white-squeezed fruit with unique mastery. Bergamot, bitter orange and lime are accompanied by peach, melon and pear. Jasmine and rose give a flower-like dimension, while notes of thyme and grass add a herbal tone.

In the mouth, medium-volume body with noticeable oily texture and unexpectedly soft acidity. Pear and lime stand out and are accompanied by peach and a sense of green olives. The good length after-taste leaves a botanical feeling of thyme in the palate that lasts.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13,5%
Origin Yiannakochori, Naoussa
Variety Xinomavro, Malagouzia
Aromas bergamot, bitter orange, lime, peach, melon, pear, jasmine, rose, thyme, grass
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic Yes

EVODEAS 2017 - DOMAINE KELESIDI

PAIR IT

Pair with pies with herbs, lemon peas, roasted chicken or white fresh cheeses

Zucchini pie with Kalathaki of Limnos cheese

  • 1 pack of phyllo pastry
  • 1200 g zucchinis
  • 400 gr of Limnos Kalathaki cheese
  • 1 onion, chopped
  • 4 leeks, chopped
  • 1 small bunch of dill
  • 3 large eggs
  • 80 ml. olive oil
  • 1 ½ tsps. of cumin
  • 1 tsp. of sugar
  • Fresh pepper
  • Salt
  • Sesame

Let the phyllo pastry in its packaging, for 2 hours, outside the refrigerator, to defrost well. Pass the zucchinis from the coarse part of the grater and place them in a strainer. Salt them and press them gently to drain the fluids. Allow them to stand for 30-40 minutes to remove all excess moisture.

In a deep pan or a pot, pour half of the olive oil and start sautéing the chopped onion and leeks for 2-3 minutes. Add the zucchinis and continue sauté for 5 minutes until the mixture is dry.

Then chop the dill and add to the pan cumin, sugar, pepper, some salt and the dill. Remove from the heat and allow the mixture to cool slightly. Preheat the oven to 180 ° C. In a bowl, crumble kalathaki cheese, add the eggs and stir the mixture well.

Brush a medium sized pan with some olive oil, spread half the phyllo pastry, brushing each one with some olive oil. Apply the filling and close with the remaining phyllo pastry, brushing again each one with olive oil. Close the pie well and cut the excess pieces with a sharp knife.

Add 2 tablespoons of water to the remaining olive oil, mix well and smear the surface of the pie. Sprinkle some sesame, and bake at 180 ° C for about 50 minutes.

 

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