Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: quince, sweet citrus, mineral
Palate: citrus, stone
Pale white-yellow with a characteristic aroma of quince, sweet citrus and strong mineral elements, full bodied with refreshing acidity and a long aftertaste.
What it pairs with
-
Greek seafood
Bairaktaris names fish and seafood of Greek cuisine, matched by the wine's mineral edge. -
White meat
The producer lists white meat, which the full body supports. -
Grilled vegetables
Named by Bairaktaris; refreshing acidity lifts charred vegetables. -
Soft cheese
The producer recommends soft cheese, whose creaminess the acidity cuts.
Facts
- Producer
- Ktima Bairaktaris · visiting guide
- Grapes
- Kydonitsa (100%)
- Oak
- No oak; cold processing, a brief cold extraction and minimally invasive fermentation with only slight filtration
- ABV
- 13.0%
- Price
- €16-18 at retail
Frequently asked about Rarus Kydonitsa
What does Rarus Kydonitsa taste like?
Bairaktaris describes a pale white-yellow colour with a characteristic aroma of quince, sweet citrus and strong mineral elements, a full body, refreshing acidity and a long aftertaste.
Why is Rarus called Rarus?
The estate says Kydonitsa Rarus is the product of dense planting that makes the vines compete with each other, of lower yields giving a richer aromatic character, and of a winemaking process with the least possible interventions.
Where do the grapes come from?
The vineyard is in mountainous Corinth at 600 metres, planted densely at 0.9 by 1.9 metres on vines averaging 20 years of age.
What food pairs with Rarus Kydonitsa?
Bairaktaris recommends fish and seafood of Greek cuisine, white meat, soft cheese and grilled vegetables.