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Romeo & Juliet  2017 - Estate Gofas
Gofas Estate

ROMEO & JULIET 2017 - ESTATE GOFAS

  Greece / Nemea
€15.70
13.40
€13.40

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True romance!

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Why do we love it?

Hard to find names more erotic and more classic than this.

In an original and unconventional combination of two seemingly disjoint varieties, they meet in a blend of magic and explosive results. Does this ring a bell?

Constantin Gofas is already known for his unique dedication and obsession to every detail of his wines, from the vineyard to the last dot on the label. This one is his favorite.

In the role of Romeo the Chardonnay and Juliet’s, Malagouzia! The two varieties are cultivated in the Daphne region of Nemea. The ground composition and the position of the vineyard allow the plants to produce a very limited and highly concentrated amount of fruit, not exceeding 600 kgr / ha. The blend remained in American oak barrels with a medium burn for six months and when it was bottled, the romance had magical results. Complex, intense and tasty, Romeo & Juliet 2017 by Estate Gofas is sure to amaze you. It did with us and all Oenorama visitors.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM (-)

ACIDITY

MEDIUM

Tastes Like

In the glass, lemon yellow color with golden highlights.

Rich aromas of butter and tobacco spring from the glass. Ripe white peach, pear, citrus and biscuit are complemented by unique milk caramel and vanilla aromas.

In the mouth rich, with a greasy feeling and well-balanced acidity that compensates the creamy texture. Peach, bergamot and citron star on the palate surrounded by smoke, vanilla and butter. The remarkably long aftertaste leaves a pleasant sensation of nuts in the mouth.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13,5%
Origin Nemea
Variety Chardonnay, Malagouzia
Aromas butter, tobacco, ripe peach, pear, citrus, cookie, toffee, vanilla
Bottle Size 750ml
Barrique 6 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

ROMEO & JULIET 2017 - ESTATE GOFAS

PAIR IT

Combine it with chicken bbq, grilled salmon, penne with smoked salmon and vodka, carbonara, grilled smoked pork chops and pesto dishes.

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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