Kallisti featured in Food & Wine

“Nutty and honey-scented,” writes Food & Wine editor Megan Krigbaum in her tasting note for the 2007 Boutari Kallisti Reserve, “the wine spends seven months in French barrels, proving Assyrtiko can improve with oak aging.”

Click here for a downloadable version of Megan’s Santorini feature.

Explore posts in the same categories: Assyrtiko, Boutari, Kallisti

This entry was posted on April 14, 2011 at 9:14 am and is filed under Assyrtiko, Boutari, Kallisti. You can subscribe via RSS 2.0 feed to this post's comments.

Tags: Assyrtiko, Food & Wine, Kallisti, Megan Krigbaum

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Kallisti featured in Food & Wine

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