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Assyrtiko 2021 - Mpougiouris Estate
Mpougiouris Estate

ASSYRTIKO 2021 - MPOUGIOURIS ESTATE

  Greece / Attica
€6.60
€5.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

We know what we'll drink!

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Why do we love it?

When we talk about the Mpougiouris brothers we know what we're going to drink! Assyrtiko - Mpougiouris Estate is one of their classic labels that gets us out of trouble every time we don't know what to choose!

Dimitris and Yiannis Mpougiouris have their vineyards in Erythres Attica, 25 acres on the slopes of Kithairon. They have been growing Greek and international varieties there since 2006. You've probably tried their Malagouzia and Merlot which made us rethink what incredible value for money means. Since then we have trusted the Mpougiouris brothers with our eyes closed! They may be one of the youngest winemakers in the country, but usually you can't find their wines...

Assyrtiko - Mpougiouris Estate is a distinctive and refined Assyrtiko, a little different from the island wines. It does not focus on the robust structure and the often aggressive Santorinian acidity but instead it has a more tame and tropical character!

Assyrtiko - Mpougiouris Estate will become a frequent visitor to your home!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass it is medium lemon with golden highlights. Its nose is aromatic with tropical fruits such as passion fruit and banana.

In the mouth is fresh, due to the nice acidity, while again the tropical fruit and peach stand out. Medium body with a fruity and balanced aftertaste.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 12.5%
Origin Attica
Variety Assyrtiko
Aromas Peach, lime, passion fruit, banana
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

ASSYRTIKO 2021 - MPOUGIOURIS ESTATE

PAIR IT

Pair it with sushi, seafood with lemon.

Carbonara

  • ½ kg spaghetti
  • 4 large fresh eggs
  • 250 gr Guanciale chopped into cubes
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup freshly grated pecorino
  • Freshly ground black pepper
  • Salt

Put 3 liters of well-salted water in a pot and let it boil. When it starts boiling add the pasta and cook for 8-10 minutes, until they become al dente.

While the pasta is boiling, heat a large pan on medium heat. With very little olive oil (half a tablespoon), sauté pancetta or bacon for about 3 minutes, or until crisp. Then turn off the heat.

In a small bowl, mix the eggs and the cheeses until they are well mixed.

When the pasta is ready, take 1/2 cup of the pasta water and drain the rest.

Turn on the heat, in moderate temperature, and put the pan with the bacon on. Add the water from the spaghetti. Put the spaghetti in the pan and mix by shaking the pan over the fire for a few seconds until the most of the water evaporates.

Remove the pan from the heat and add the egg mixture and mix quickly until the eggs are tightened. The eggs will be cooked by the remaining heat. If the sauce looks too thick, add some more of the pasta water.

Sprinkle with freshly ground black pepper and serve immediately!

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