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Assyrtiko 2022 - Acra Winery
Acra Winery


  Greece / Nemea
ADD TO CART At your doorstep in 1 - 3 days

Well made Assyrtiko and at an amazing price. What more could you ask for?


Why do we love it?

We found the most value-for-money Assyrtiko outside of Santorini. But to be completely honest, its relationship with the island is not completely non-existent...

If you still don't know Spyros Papandreou, it might be for the best if you learn about him through Acra Assyrtiko. After graduating in Chemistry from the University of Patras, he decided very early on that all roads lead to oenology and then attended the postgraduate program of the Department of Oenology at the Agricultural University of Athens. His career path would be the envy of many, since in a short period he worked in station wineries, in Nemea and Santorini, culminating in his position as head oenologist at Hatzidaki Winery in Santorini. Throughout this journey, Assyrtiko has always been his big challenge and he dealt with it from the first moment, while he learned firsthand exactly how it should be handled, both inside and outside the PDO zone!

Acra Winery is his attempt to calm his restless productive, and innovative profile, by producing wines of unique identity. That is what Acra Assysrtiko is too! The wine was separated by 60% in stainless steel tanks, 30% in concrete egg, and 10% in barrels, to give the best result of gentle vinification, before remaining on its lees for 10 months, where it received its final refinement.

Acra Assyrtiko is his work on the variety and the capture of its expression outside of Santorini. That alone is a very good reason to try it!









Tastes Like

Medium lemon in the glass with soft golden highlights. Particularly fresh aromas of lime, lemon peel, orange blossom, citrus, peach, butter, and tsoureki.

In the mouth, it has a moderate (+) body, with balanced acidity and a slightly oily texture. The aromas of the cream combine perfectly with those of citrus fruits, mainly citrus and grapefruit. The aftertaste of musk lemon is very pleasant and long.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13,5%
Origin Nemea
Variety Assyrtiko
Aromas Lime, lemon peel, orange blossom, citrus, peach, butter, bun
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 4 years
Closure Cork
Organic No



Pair it with sushi, lemon chicken, a variety of fatty cheeses, or traditional cabbage dumplings.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


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