6x Kourites White 2018 - Kamkouti Vineyard

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Two virtuous varieties, in one blend!

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Malagouzia is undoubtedly one of our favorite varieties and Chardonnay is a rock star of international reputation that leaves no one unmoved. That's why we loved Kourites White 2018 from Kamkouti Vineyard!

The aromatic blend combines the virtues of those 2 varieties and the result is just perfect!

Kamkouti Vineyard is in Velvento, Kozani and although it is new, seems to have a brilliant journey ahead. With low yields and careful vinification, it creates wines with finesse. Kourites White 2018 can impresses anyone who tastes it. Malagouzia with the fruity character and Chardonnay with its structure and acidity create an impressive and fine wine, able to accompany several dishes of Greek cuisine or even Asian finger food!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

It has moderate lemon color with greenish hues.

Elegant and aromatic nose with juicy peach, lime and lemon to dominate. Hints of orange blossoms, chamomile and basil round out an interesting set.

On the palate, it has light to medium body and perfectly balanced acidity. Peach, lemon and lime flavors, accompanied by botanical and floral notes, fill up your mouth in every sip. Long lasting smell of lemon zest.

Technical stuff

Color:	White
Type:	Dry
Year:	2018
Alcohol:	13%
Origin:	Velvento, Kozani
Variety:	Malagouzia, Chardonnay
Aromas:	peach, lime and lemon, orange blossoms, chamomile, basil.
Bottle Size:	750ml
Barrique:	-
Serving temperature:	9°C
Aging:	3 years
Closure:	Cork
Organic:	No

6X KOURITES WHITE 2018 - KAMKOUTI VINEYARD

PAIR IT

Pair it with fresh chicken salads, seafood and small fish dishes, or with Asian food.

Whole meal penne with Avocado and Anthotiro cheese

500 g whole meal penne pasta
350 g mature avocado
2 fresh onions
2 cloves of garlic
100 g strained yogurt
150 g anthotiro cheese
1 chili pepper finely chopped
Fresh cilantro
2 strands of fresh basil
1 tsp. of cumin
Olive oil, salt, pepper

In salted water boil the pasta until they are cooked al dente.

At the same time, in a blender put half of the avocado, cilantro, garlic and onion bulb, 30 ml. of olive oil and a little water from the pasta and blend it. Check the seasoning and add some more salt according to your preferences.

Then, after draining the pasta, transfer them to a large bowl, add the yoghurt, the rest of the avocado to small pieces, the sauce, cumin and pepper, and stir until all the ingredients are mixed well.

Finally add anthotiro, chili and basil.

Serve hot or cold, depending on your preferences.

Extra Tip!

-Replace anthotiro with cream cheese.

- If you do not want any cheese, replace it with lemon zest and lemon juice.

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