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Malagousia 2013 - Markou Vineyards
Markou Vineyards

MALAGOUSIA 2013 - MARKOU VINEYARDS

  Mesogeia Attikis
SORRY GUYS, WE RAN OUT OF THIS ONE

An exemplary Malagousia!

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Why do we love it?

Malagousia is firmly established as a world-class grape which gives excellent dry white wines with aromatic intensity and complexity in the mouth. It has acquired a special place in the hearts of both the Greek producers and wine lovers inside and outside Greek borders.

Markou family on the other hand is known for its excellent wines from the region of Mesogeia. Now the4th generation, Nikos and Vassilis Markou continue thefamily tradition by combining tradition and technology with great mastery. With an intriguing tag, theMalagousia 2013 by Markou Vineyards incorporates all the features that made us love the variety in anexemplary vinefication.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Pale yellow color in the glass.

Particularly strong aromas of white fruit and flowers will impress on the nose. Peach, lime, melon combined withdaisy, jasmine cues and herbal scents of Chamomile.

In the mouth the accented acidity gives a lively taste andaccompanies the beautiful peach and citrus aromas that lead to bitter almond flavor in the finish.

Technical stuff
Color white
Type dry
Year 2013
Alcohol 11,5%
Origin Mesogeia Attikis
Variety 100% Malagousia
Aromas lime, melon, peach, Daisy, jasmine, Chamomile
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

MALAGOUSIA 2013 - MARKOU VINEYARDS

PAIR IT

Combine with pasta seafood, steamed mussels, calamari fried or stuffed.

Steamed mussels with turmeric

  • 700 g mussels
  • 1 green onion, chopped
  • 1 Garlic, chopped
  • 1 tsp.  turmeric
  • 1 glass of white wine
  • Olive oil
  • Salt (Optional)
  • Pepper

Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.

Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.

Agitate the pot, remove the cover and serve on a deep dish.

Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.

TIP: During the wash, throw the open mussels. After cooking,  throw the closed mussels.

 

 

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