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: pineapple, banana, apricot, melon
Palate: stone fruit, citrus lift
Golden with green reflections, an explosive nose of pineapple, banana, apricot and melon, with Chardonnay's acidity balanced by Malagousia's softer mouth in a delicate, well-weighted white.
What it pairs with
-
Whole baked fish
Palivou recommends fish; the full mouth and vivid acidity work with white flesh. -
Shellfish in white sauce
The producer names shellfish and light sauces, which the batonnage texture supports. -
Roast turkey
Named by Palivou; the tropical fruit and weight suit poultry. -
Pasta with white sauce
The producer lists pasta with white or pale sauces, matched by the wine's creaminess.
Facts
- Producer
- Ktima Palivou · visiting guide
- Grapes
- Chardonnay (50%), Malagousia (50%)
- Classification
- PGI Peloponnese
- Oak
- No oak; controlled fermentation at 12 to 14 degrees with batonnage for at least one month
- ABV
- 13.5%
- Price
- €14-16 at retail
Frequently asked about Petrines Plagies
What does Petrines Plagies taste like?
Palivou describes a golden colour with green reflections and an explosive nose of pineapple, banana, apricot and melon. The mouth follows the nose in intensity, with Chardonnay's acidity balanced by Malagousia's softer, more pleasant palate, and a lively acidity that refreshes elegantly to the finish.
What grapes are in Petrines Plagies?
It is 50 percent Chardonnay and 50 percent Malagousia, from estate plots at Karakaxa, Afaloi, Stavrodromi and Valtetsi.
How is Petrines Plagies made?
The harvest is picked very early in the morning and brought to the winery in a refrigerated truck. The Chardonnay gets eight hours of cold maceration at 7 degrees, fermentation runs at 12 to 14 degrees and batonnage continues for at least a month.
What food pairs with Petrines Plagies?
Palivou recommends fish, shellfish, chicken, turkey, pasta with white or pale sauces, and cheeses.