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Best Online Wine shop 2019, 2020 & 2021
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Customer Reviews: 9,8/10
Idealista 2020 - Kitrvs Winery
Kitrvs Winery


  Greece / Pieria
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Doomed to succeed in every step!


Why do we love it?

After the first successful experiment of Lost Hellanico, Kitrvs Winery now presents a brand new! The experimental Verdicchio from the Garypidis family wore its shiny armor. It is bottled in an impressive daisy-shaped bottle and now lives among us with the name Idealista.

Verdicchio comes from a vineyard 3km from the sea, with the sea breeze cooling the vines as much as needed. The precious juice is put in cement tanks and fermentation takes place there. 30% of the fermented juice is put into French oak barrels to mature while the rest matures in the cement tank with its fine lees. The result rewards its creators with its finesse and temperament!

Do not waste time, with Idealista from Kitrvs Winery in your glass and you will understand what we mean!









Tastes Like

It has medium lemon color with greenish hues.

In the beginning, it is “shy” on the nose but after a few seconds, notes of lemon, grapefruit, peach, pear, chamomile, and almond blossoms make their appearance. Herbal notes of green tea and hints of butter complement the special aromatic bouquet.

On the palate, it has a medium body, high acidity, and a rich buttery mouthfeel that perfectly balances the whole. Peach, grapefruit, tea, lemon, pear, honey, honeysuckle, and bitter almond flood you to every sip. Endless aftertaste of citrus and butter that lasts.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13,5 %
Origin Pieria
Variety Verdicchio
Aromas Lemon, grapefruit, peach, pear, chamomile, almond blossoms, green tea, butter.
Bottle Size 750ml
Barrique 3 months (30%)
Serving temperature 9°C
Aging 3 years
Closure Screw cap
Organic No



with seafood pasta or chicken fillet with vegetables.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil


For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.



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