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Aidani 2020 - Domaine Sigalas
Domaine Sigalas

AIDANI 2020 - DOMAINE SIGALAS

  Greece / Santorini
€33.30
€28.50
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The hidden side of Santorini!

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Why do we love it?

Aidani Sigalas is the hidden side of Santorini, the one worth discovering and loving. This special and rare variety "borrows" the volcanic soil and the special terroir of the island and is dressed with mineral and savory aromas. The historic winery of Paris Sigalas has now passed into the hands of the experienced and restless Stellios Boutaris, a fact that creates very high demands.

Aidani Sigalas was one of the assets of the winery and continues to be of course. The grapes come from the experimental vineyards of Sigalas, from vines in a different trellising system than the usual basket. The wine ferments and matures in stainless steel tanks, along with its fine wine lees, for 6 months. The result is mineral, honeyed and oily.

Try it now or after 3 years.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Aidani Sigalas has medium lemon color and impressive aromas of lemon, honeycomb, peach, pineapple, wet stone and sourdough bread.

In the mouth it has medium (+) body, moderate acidity and oily texture. Juicy tropical and citrus fruits are mixed with notes of chrysanthemum and toast on a mineral background.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13.5%
Origin Santorini
Variety Aidani
Aromas lemon, honeycomb, peach, pineapple, wet stone, sourdough bread
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5 years
Closure Cork
Organic Yes

AIDANI 2020 - DOMAINE SIGALAS

PAIR IT

Pair it with scallops with orange and butter sauce, chicken with yogurt sauce, swordfish skewers

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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