Separate and successive picking of the grapes, partly destemmed and gently put in 3,5 tones open wooden vats.Wild yeasts were used for fermentation. During fermentation, the must is punched down daily in order to gain color and tannins. The temperature was controlled. Malolactic fermentation was completed in barrels. The wine matured for one year in French oak barrels.
· Scorpion fish fillet (about 1 kilo)
· 1 carrot
· 1 onion
· 2 tomatoes
· 1 clove of garlic
· 1 bay leaf
· 1 small spicy pepper
· Tomato paste
· 150 gr. orzo
· Fresh Tinos butter
Place the vegetables in a heated pan with olive oil and when they will be sauted pour some wine (of the same brand you’ll use for dinner). Then add some water and place the head and the bones of the fish in the pan.
As soon as they are boiled, remove the fish bones and head. Then remove the vegetables, grind them and place again into the broth.
Strain with a fine strainer and add tomato paste, salt and pepper.
Put the orzo in a pot with the broth (keep some because you will need it later) and place it in the oven at 180 degrees until orzo absorbs all liquid and becomes tender.
In a very well heated nonstick skillet, pour the olive oil and saute the scorpion fish on the part of the rind. Then pour the broth you have kept, adding some butter.
Serve the orzo putting the scorpion fish on the top and drizzling with the sauce (the broth and butter).
Restaurant: Itan ena mikro Karavi