FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 40k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Stala Chrysi 2016 - In Vino
In Vino

STALA CHRYSI 2016 - IN VINO

  Amyntaio
SORRY GUYS, WE RAN OUT OF THIS ONE

An unknown white on top!

SEND PAGE TO FRIEND

Why do we love it?

You probably have never heard of, neither it nor its producer. It is called Stala Chrysi 2016 by estate In Vino. It is another varietal Sauvignon Blanc. Quite a lot come in mind, huh? But how many do you know that the medals do not fit on the bottle?

Just two years ago the Tsipas brothers founded Domaine In Vino in Agios Panteleimonas in Amyntaio. The Sauvignon Blanc is grown in their estate’s vineyards which is part of the oldest vineyard of the Balkans. With their second vintage they managed to get international awards that others dreamed for years.

Almost all production is exported except for a few bottles that they keep for themselves and friends. Everybody who tasted it is excited about it. Had they really produced something that good or was it simply their friend’s support? they decided to try their luck at some of the most prestigious international competitions.

Now the gold medals and major distinctions decorate up the neck of the bottle.

Time to meet the Tsipas brothers and Estate In Vino. And if you like the Sauvignon Blanc, you certainly will love this one!

Just trust us ...

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Pale green color in the glass.

Impressive nose, full of intensity and purity. Peach, lemon and bitter orange mingle with daisies, orange and chamomile flowers on a background full of grass. Hints of asparagus, yeast and white pepper make the bouquet even more interesting.

Medium (+) volume body, perfectly balanced, with acidity adding the required freshness. On the palate the fruit now changes, with lime and green apple dominating. The grass is still there with tones of green pepper remaining in the long-lasting aftertaste.

Technical stuff
Color white
Type dry
Year 2016
Alcohol 13,5 %
Origin Amyntaio
Variety Sauvignon Blanc
Aromas peach, lemon, bitter orange, daisy, orange blossom, chamomile, grass, asparagus, yeast, white pepper
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

STALA CHRYSI 2016 - IN VINO

PAIR IT

Pair with sole fillet with lemon sauce, chicken with coriander or goat cheese.

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.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}