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Nychteri 2018 - Gavalas Winery
Gavalas Estate

NYCHTERI 2018 - GAVALAS WINERY

  Greece / Santorini
€35.50
30.40
€30.40
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Santorini's Special!

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Why do we love it?
Gavala's Winery Nychteri, is perhaps the most emblematic wine of the winery. Only ripe Assyrtiko grapes mature in oak barrels giving a wine with fantastic expressiveness and concentration, able to excite every wine lover.

Gavalas winery is one of the oldest on the island and in their canava, in Megalochori they create wines that bear the imprint of Santorini. The volcanic soil, the sea air, and the old authorizable vineyards give wines of high concentration and at the same time of incomparable elegance.

COLOR

WHITE

AROMA

LIGHT

BODY

FULL

ACIDITY

HIGH

Tastes Like
Medium lemon color with golden highlights.

Nose that testifies to its origin: petroleum notes, flint, gunpowder, honey, peach, lemon, grapefruit, toast, tobacco, orange zest compose an explosive ensemble.

Full body, with dense, concentrated fruit and sharp acidity that balances with the oily texture. Ripe peach, sweet lemon, hazelnut, toast, bergamot, orange, honey meet the mineral character that is expressed as wet stone and gunpowder.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas Ripe peach, sweet lemon, hazelnut, toast, bergamot, sour orange, honey, wet stone, gunpowder, smoke
Bottle Size 750ml
Barrique 6 months
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

NYCHTERI 2018 - GAVALAS WINERY

PAIR IT

Stuffed chicken roll with quince and potatoes in the oven

  • 1 stuffed chicken roll
  • 1kg potatoes cut into small pieces
  • 500 gr quince cut into thick slices
  • 2 lemons (juice and zest)
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsps. Dijon mustard
  • 1 tbsp. curry powder
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1/2 cup of olive oil
  • Salt and pepper
  • 600 ml of vegetable stock

Preheat the oven to 250 ° C. Add the olive oil to the casserole, then the chicken roll, the cut quince and the potatoes.

Mix the remaining ingredients with a small portion of the stock and pour the mixture on the roll and potatoes. Add stock so that the mixture covers the potatoes.

Cover the casserole and, after lowering the oven to 150 ° C, put it in the oven. From time to time we open the casserole and check whether we need to add some water.

Once ready, uncover the casserole and raise the oven temperature. Leave it there until it's golden brown.

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