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AM Fine Assyrtiko & Malagouzia 2015 Magnum - Anatolikos Vineyards
Anatolikos Vineyards

AM FINE ASSYRTIKO & MALAGOUZIA 2015 MAGNUM - ANATOLIKOS VINEYARDS

  Abdera, Thrace
SORRY GUYS, WE RAN OUT OF THIS ONE

A truly exceptional white blend in a magnumbottle!

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Why do we love it?

In a combination that tends to become classical, Assyrtiko and Malagouzia, two flagship Greek varieties meet once again in a somewhat unequal relationship (90% Assyrtiko - 10% Malagouzia). If you consider that the fermentation takes place with indigenous wild yeast and then the blend remains for six months in French oak barrels of fine lees, things get very interesting.

Fine Assyrtiko & Malagouzia 2015 by Anatolikos Vineyards from Abdera in Thrace is a white show stopper wine at international fairs and gathers both attention and awards where found it is showcased.

Do not miss the opportunity to enjoy it now unless you have the patience to let it evolve for 2-3 more years.

Naaah ...

Decant it for about half an hour!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Bright golden color in the glass with greenish highlights.

On the nose, moderate initially evolutionary citrus aromas, quince and fresh kumquats. Butter, vanilla and hazelnut express the beautifully integrated barrel. Honeycomb, hints of jasmine, chamomile and peach gradually make their presence noticed, completing the complex aromatic profile.

In the mouth, rich, ripe and perfectly harmonious with refreshing acidity to balance the oily, buttery texture. Both the fruit and barrel are expressed nicely in the mouth without covering one another and remain there in the long-lasting persistent aftertaste.

Technical stuff
Color white
Type dry
Year 2015
Alcohol 14 %
Origin Abdera, Thrace
Variety Assyrtiko, Malagouzia
Aromas citrus, quince, sweet kumquat, butter, vanilla, hazelnut, honeycomb, jasmine, chamomile, peach
Bottle Size 1500ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

AM FINE ASSYRTIKO & MALAGOUZIA 2015 MAGNUM - ANATOLIKOS VINEYARDS

PAIR IT

Combine with grilled shrimp, grilled chicken or white cheese

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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