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Assyrtiko 2020 - Akrathos Newlands Winery
Akrathos Newlands Winery


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One of the most amazing Assyrtiko we ‘ve tried this year!


Why do we love it?

Assyrtiko Akrathos Newlands Winery is a sharp Assyrtiko that combines tropical fruits and intense mineral character in a unique way. Without a trace of oak but with a bone-crushing structure, it will win you over from the first sip.

Akrathos Estate started its course in 2008 when the first vineyards were purchased in the Municipality of Aristotle of Halkidiki. The selected area emerged after a lot of research and extensive study to discover the sites with the ideal microclimate to create quality wines. In 2009 the vineyards began to be formed in order to have the best possible drainage and to take full advantage of the climatic conditions of the area. The vineyard Agriopetra, for Assyrtiko, is located at an altitude of 550 meters and is cultivated organically. The wine ferments and matures in stainless steel tanks, with its fine wine lees, for 6 months. The result is expressive, with hints of saltiness and lemony acidity.

Assyrtiko Akrathos Newlands Winery is one of the most amazing Assyrtiko we ‘ve tried this year!








Tastes Like

Assyrtiko Akrathos Newlands Winery has pale lemon color and subtle aromas of lemon, citron, grapefruit, unripe pineapple, lime, wet stone, dough and lemon blossoms.

In the mouth it has medium (+) body and marked acidity. Juicy peach, lemon, green apple, lime, pineapple, kaffir lime leaves, saltiness and dough fill up the palate in every sip.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13%
Origin Halkidiki
Variety Assyrtiko
Aromas Lemon, citron, grapefruit, pineapple, lime, wet stone, dough
Bottle Size 750ml
Barrique -
Serving temperature 10ºC
Aging 5 years
Closure Cork
Organic No



Pair it with linguine alle vongole, seabass ceviche, roasted chicken with lemon

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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