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Idylle d' Achinos 2024 - La Tour Melas
La Tour Melas

IDYLLE D' ACHINOS 2024 - LA TOUR MELAS

  Greece / Fthiotida
€19.00
€16.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

The No1 Greek Rose Wine!

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Why do we love it?

Idylle d'Achinos by La Tour Melas can easily stand shoulder to shoulder with the best and most legendary rosé wines of Provence… and win! If it didn’t sell out every year in the Greek market, it would surely be the go-to rosé for every jet-setter on the French Riviera. Unfortunately for them, its mythical elegance and balance have made it Greece’s most beloved rosé—and in justice! The winemakers claim that 2024 is its best vintage yet and we challenge you to taste it and claim otherwise if you can!

Just outside the village of Achinos in Fthiotida, the grand romance between Grenache, Syrah, and Agiorgitiko was born. Idylle d'Achinos, the rosé by Kyros Melas that redefined what we expect from a Greek rosé wine, follows the standards of Provence and sells out faster than any other rosé each year. The reason isn’t just its delicate color, but its incredible concentration, exemplary elegance, and flawless balance.

Sacrificing potential volume for the sake of quality, Kyros and his team push the old vines (over 60 years old) to their limits, drastically reducing yields. Biodynamic, organic farming and dense planting challenge the vines, resulting in astounding levels of concentration in the few clusters they produce. Because this is what true Provençal standards are about—not just pale color from minimal extraction.

Call it French or Greek finesse—your choice. But the truth is, it’s hard to find this much elegance packed into a single glass!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Idylle d 'Achinos La Tour Melas Estate has pale, almost transparent, salmon color. Discreet, elegant nose with dominant notes of juicy, ripe white cherries, raspberries, and strawberries. Then, hints of dough, cream, pink grapefruit, and orange blossom make their appearance.

In the mouth, it has medium (+) body, crisp acidity and creamy texture. Pomegranate, strawberry, white cherry, peach, pink grapefruit, rose, citron and crunchy, red apple create a special aromatic set, very far from what we are used to.

Technical stuff
Color Rose
Type Dry
Year 2024
Alcohol 12,9%
Origin Achinos, Fthiotida
Variety Grenache, Syrah, Agiorgitiko
Aromas Strawberry, cherries, sanguine, orange blossom, pomegranate, peach, pink grapefruit, citron, red apple
Bottle Size 750 ml
Barrique -
Serving temperature 8℃
Aging 2 years
Closure Cork
Organic No

IDYLLE D' ACHINOS 2024 - LA TOUR MELAS

PAIR IT

with Thai cuisine dishes, orzo with shrimps, crayfish, and quinces, a burrata with strawberries, cherry tomatoes, and arugula, or a carpaccio seabass with citrus fruits.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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