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Malagouzia 2017 - Kitrvs Winery
93
Kitrvs Winery

MALAGOUZIA 2017 - KITRVS WINERY

  Greece / Pieria
10.80
€10.80

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The difference of northern Greece!

It has now won the title of one of the best Malagouzias and each year it honors its title and reputation. In Greece, in the last few years, Malagouzia plantings have grown eightfold, which shows that we love it very much. Fortunately, not just us. Having already begun an international career, it impresses both wine lovers at the different ends of the planet.

And just think that a few years ago it came to the brink of extinction but not only survived but also conquered the Greek vineyard. So, you realize that a great Malagouzia wine is always interesting news. Yes, Malagouzia 2017 from Kitrvs Winery is definitely a great wine!

Continuing its steadily rising course, the boutique winery Kitrvs of the Grypidis family does great things in the village of Kitros, Pieria, putting it on the wine map. Their obsession with detail is well known, as is the inexhaustible passion for every variety they work with. This particular Malagouzia has a North-Helladic style, with a rich body and a gingerly peppery mouth-feel, enclosed in the bottle with a high-quality stelvin stopper that ideally maintains its freshness.

One thing is for sure. You will love it!

COLOR

WHITE

AROMA

VERY FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Medium lemon color with greenish reflections in the glass.

Explosive nose with white-fleshed fruit encountering tropical in a flowery background. Peach and apricot mix with pineapple, lime and citron while hyacinth and jasmine add floral character. Ginger and white pepper hints complement the rich aromatic profile.

Rich mouth with greasy feel and balanced acidity. Peach is complimented by passion-fruit, mint and lemon blossoms on the palate. The aftertaste is long and impressive keeping the mouth fresh for quite a while.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13 %
Origin Pieria
Variety Malagouzia
Aromas peach, apricot, pineapple, lime, citrus, hyacinth, jasmine, ginger, white pepper
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Screw cap
Organic No

MALAGOUZIA 2017 - KITRVS WINERY

PAIR IT

Enjoy it on its own as an aperitif, combine with fish, fried squid 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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