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The Kallisti Reserve, the first label varelatis Santorini until just recently named Kallisti perfectly combines aromatic complexity barrel gives wine with acidity of the explosive variety. Without doubt, it is the perfect companion every beautiful salty taste charbroiled.
| Producer | Boutari |
|---|---|
| Producer's Description | KALLISTI RESERVE is the top version of the variety Assyrtiko cask. Recognising the potential of the variety Assyrtiko implemented new methods winemaking pioneer once again. The result is an excellent white aging of a complex nature. Features: Bright yellow color, complex aromas of aging (wood, hazelnuts, tobacco and vanilla) that blend harmoniously with the fruity aromas of the variety (apple and peach). Rich, fat, round, with excellent structure, minerality and intense aromatic epigefsi. Harmony flavors: Grilled fish and shellfish, such as shrimp, grilled salmon grilled with spicy sauce, risotto with strawberries and shrimp but also with white meats, chicken tandoori (Indian spicy sauce), pork with beans capers and tomatoes. Fat cheeses like smoked Metsovone. Temperatures: Serve at 10-12 ° C |
| Wine Color | White |
| Greek Grape Variety | Assyrtiko |
| Quality category | Σαντορίνη ΠΟΠ |
| Vintage | 2017 |
| Country | Greece |
| Region | Cyclades/Santorini |
| Volume | 750ml |
| Bottle Size | 0.75lt |
| Dryness | Dry |
| Style | Still |
| Abv | 13.5% |
| When to Drink | Drink it now |
| Excellent match with | Οστρακοειδή και ψητά ψάρια, όπως γαρίδες στη σχάρα, σολομό στη σχάρα με πικάντικη σάλτσα, ριζότο με φράουλες και γαρίδες αλλά και με λευκά κρέατα, κοτόπουλο tandoori (ινδική πικάντικη σάλτσα), χοιρινό με φάβα κάπαρη και τοματάκια. Λιπαρά τυριά καπνιστά όπως Μετσοβόνε. |
| Good match with | Fish Fat Grilled, Fish Lean Grilled, Fish Smoked |
| Awards | * Decanter World Wine Awards 2010 - Distinction * Concours Mondial de Bruxelles 2009 - Silver Medal * International Wine Competition (Greece) 2009 - Gold Medal * Decanter World Wine Awards 2010 - Silver Medal |
Review by Julia Traskas (Posted on 07/08/2018)