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Aori Muscat of Spinas 2024 - Aori Wines

A Muscat of Spina from the Cretan peaks!

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Aori Muscat of Spinas 2024 - Aori Wines
winemaking_recital
must_have

Aori
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Muscat of Spina Aori is the kind of Muscat you’ll fall in love with even if you are not a big fan of Muscats. Yes, we’re that confident — trust us. And you know why? Because this high‑altitude, old‑vine Muscat has body, structure and real attitude; it’s anything but fluffy and perfumed.

 

 Aimilios Andrei travelled across the island in search of old Muscat vineyards, driven by a desire to explore the full potential of this aromatic variety. The vineyards for Muscat of Spina Aori are century‑old and own‑rooted, perched at 800 metres. The altitude, the sharp temperature shifts and the poor, rocky soils give this wine a completely different expression — lemony, herbal and marked by vibrant acidity. Careful winemaking allows the character of the old vines and the altitude to shine, offering a more gastronomic, terroir‑driven interpretation of Muscat.

 

Muscat of Spina Aori is a wine that doesn’t rely on the typical floral, aromatic profile of Muscat, but on the essence of the variety and its terroir.

Tastes Like

On the nose, it shows elegant aromas of lemon verbena, green apple, lemon, citron, white rose and jasmine.

 

On the palate, it has a medium body and crisp acidity. Juicy lemons, lemon blossom, white peach, lime zest, orange‑blossom notes, bergamot delight and a touch of mint fill the mouth.

Aroma
Body
Acidity
Aromas
lemon verbena, green apple, lemon, citron, white rose and jasmine.
Pairs with
range of seafood, raw or cooked with white sauce shelfish, squid or fried cod!
Technical stuff
Color White
Type Dry
Year 2024
Alcohol 14%
Origin Chania, Crete
Variety Muscat of Spinas
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 4 years
Closure Cork
Organic No

PAIR IT

Pair it with a range of seafood, raw or cooked with white sauce shelfish, squid or fried cod!

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.

 

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Aori Muscat of Spinas 2024 - Aori Wines

€18.10
Aroma
Body
Acidity
Aromas
lemon verbena, green apple, lemon, citron, white rose and jasmine.
Pairs with
range of seafood, raw or cooked with white sauce shelfish, squid or fried cod!

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