FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 40k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Assyrtiko 2018 - Domaine Karanika
Domaine Karanika

ASSYRTIKO 2018 - DOMAINE KARANIKA

  Greece / Amynteo
€23.90
€18.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

The backbone of Assyrtiko, is clear even in the cool Amynteo!

SEND PAGE TO FRIEND

Why do we love it?

Assyrtiko Domaine Karanika is the boldest proof that Laurens Hartman succeeds famously in white wines as well. The versatile white variety is perfectly adapted to the cold climate of Amynteo and gives an impressive white wine, with sharp acidity and intense mineral character!

Assyrtiko once again proves that it can provide equally interesting and distinctive wines in very different climates than the island of Santorini. Laurens Hartman is an example of determination, adaptability, and creativity since he quitted his life in the Netherlands to deal with the production of wine in the frozen land of Amynteo.

With minimal interventions, biodynamic methods, fermentation with indigenous yeasts and bottled without filtering, Assyrtiko Domaine Karanika is an extremely expressive Assyrtiko which incorporates all the intense varietal characteristics. It is a wine of small production and always sells out really fast. Luckily we managed to secure some bottles and our advice is to get more than one since this Greek white wine ages beautifully!

Assyrtiko Domaine Karanika will become your favorite Assyrtiko outside Santorini!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has a pale lemon color. Intense citrus fruits like lemon, citron, grapefruit, and orange peel are combined with hints of chamomile, white peach, and botanical character, complementing the mineral dimension.

On the palate, it has a medium body and oily texture that is balanced perfectly with the vibrant, crisp acidity. Lemon, citron, orange blossom, unripe apricot, and hints of honey dominate while the wet stone sensation remains in the mouth for a while.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12,5 %
Origin Amynteo
Variety Assyrtiko
Aromas Lemon, citron, grapefruit, orange peel, chamomile, white peach, herbs, wet stone.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 5+ years
Closure Cork
Organic Yes

ASSYRTIKO 2018 - DOMAINE KARANIKA

PAIR IT

with roast or fried fish, seafood risotto, green beans, but also with lamb in the oven or white cheese.

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.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}