Our case for lovers of Burgundy. Carefully selected wines from fabulous producers, unique terroirs and successful vintages. The white wines are from the precious terroir of the island of Santorini, the greatest wine region of Greece. They are structured wines layered with a mineral-saline frame, luscious fruit and exotic scents and completed with long length. On a par with the white wines of Burgundy.
The reds are made with the top black-skinned Xinomavro, often likened to Pinot Noir, but closer to Nebbiolo (in term of style) and the supple Limniona. Thanks to alpine Amyndeon, combined with organic viticulture and judicious use of new oak barrels, these wines deliver a purity and elegance with a cornucopia of juicy fruits and exotic perfume that only red Burgundies are capable of.
Enjoy the white wine with raw seafood, Frutti di Mare salad, deep fried calamari, fish and chicken pie. Lovely with fresh rind cheeses, feta, and goat's cheeses from the Aegean islands.
For special occasions try them with - ravioli with lobster and supreme sauce and caviar, continued with roasted turbot with black truffle sauce.
Avoid sweet & sour food.
Enjoy the red wines with tuna salad or tartar, smoked eel and grilled salmon. Roasted chicken, lamb fillet cooked with herbs and olives are to die for. Enjoy with Gruyère style cheeses such as, Comté, Greek Graviera and Kaseri.
For special occasions: a liver paté with your favourite garnish, ideal with red fruits or black fruits chutneys, continue with roasted milk fed lamb with herbs and potato olive croquettes, or roasted grouse with a red wine sauce.
Avoid oysters and robust dishes.
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