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30 years ago, one of the oldest vineyards of Sauvignon Blanc in Greece was planted on the site of Ntroumo, in Amyndeon. The area’s climate features cold winters and warm summers, but is moderated by the presence of four lakes, creating ideal conditions for growing white grape varieties. The sandy soil of this vineyard contributes to the production of wines showing finesse and a rich aromatic character. For many years, the fruit produced in Droumo was the core of the very successful Samaropetra blend. 30 years ago, one of the oldest vineyards of Sauvignon Blanc in Greece was planted on the site of Ntroumo, in Amyndeon. The area’s climate features cold winters and warm summers, but is moderated by the presence of four lakes, creating ideal conditions for growing white grape varieties. The sandy soil of this vineyard contributes to the production of wines showing finesse and a rich aromatic character.

For many years, the fruit produced in Droumo was the core of the very successful Samaropetra blend.

How to Make Bharwan Karela • 1. Scrape off the rough surface of the bitter gourd; slit length wise on one side, rub all over with 1 tbsp salt and keep aside for about 30 minutes. Squeeze the bitter gourd to remove the bitter juice and scoop out the hard seeds, if any. Stuff the filling firmly into the bitter gourd. In a pan, heat 2 Tbsp of oil and add the bitter gourd. Turn over a few times on high flame.

Reduce heat and cook covered, till tender, stirring a few times so the vegetables are cooked and browned all round.