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Aiora White 2018 - Moschopolis Winery
Moschopolis Winery

AIORA WHITE 2018 - MOSCHOPOLIS WINERY

  Thessaloniki
€11.20
9.60
€9.60

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A passepartout wine!

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Why do we love it?

If the style of wine that suits you is a white with floral aromas, juicy fruits, refreshing acidity and at the same time without being too light or weak on the palate, then we just saved you a lot of time and money. If we had to describe the Aiora White 2018 with two words, these would definitely be the “Ultimate Passepartout”. 

Aiora White 2018 has it all and it will be extremely difficult to find someone to tell you otherwise!

Since its very first year, the Moschopolis winery is one of our favorites and something tells us that it has become yours too. The long experience of Dr. Giorgos Germanis and the enthusiasm of the next generation, Thodoris, Alice and Dimitris, is a unique blend. The same super unique is the blend of Aiora White 2018 consisting of Asyrtiko, Xinomavro and Malagouzia.

If you're looking for the technical details and wondering where the delightful oily texture comes from, it's from the 3-month stay of the blend on the lees.

Aiora White 2018 Moschopolis Winery is the wine that will satisfy even the most demanding palates, will accompany perfectly dishes ranging from fried squid to chicken in the oven, and from stuffed tomatoes to sushi! We said, it is the ultimate passepartout!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has pale lemon-green color with grey hues.

Nose full of freshness with aromas of pear, peach, lemon, lime, white citrus flowers, and herbal notes like grass and green almond.

In the palate it has medium body, refreshing acidity and explosive aromatic intensity. Peach, lemon, pear, citrus, lime, grapefruit and green tea meet on a background of dough, butter and buttery feeling. Citrusy aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12,5%
Origin Thessaloniki
Variety Assyrtiko, Xinomavro, Malagouzia
Aromas pear, peach, lemon, lime, citrus flowers, grass, green almond
Bottle Size 750 ml
Barrique -
Serving temperature 8ºC
Aging 3 years
Closure Cork
Organic No

AIORA WHITE 2018 - MOSCHOPOLIS WINERY

PAIR IT

with fried fish, chicken in the oven or sushi.

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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