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Assyrtiko Sur Lies 2018 - Vryniotis Winery
Vriniotis Winery

ASSYRTIKO SUR LIES 2018 - VRYNIOTIS WINERY

  Gialtra, Aidipsos, Evia
€20.50
17.50
€17.50

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A great love!

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Why do we love it?

For half of Greece it is arguably the best Assyrtiko outside of Santorini. For the other half it is the Greek white wine that resembles most french Chablis.

For us, Assyrtiko Sur Lies 2018 from Vryniotis Winery is probably the only wine that can cope with some of the best Assyrtiko from the volcanic island of Santorini, confirming the potential of the variety in different regions. Of course, Edipsos, has a very interesting terroir. Sand-clay soil with limestone compact subsoil (to a depth of 1 meter), full of fossils. If you add into the equation the fermentation of 40% of the production with indigenous yeasts and its maturation for six months on its fine lees with regular manual battonage, you know that things are getting serious.

You probably know Kostas Vryniotis already. Steadily and quietly he builds his name in the wine world one step at a time. Quiet, low-key, he prefers to let his wines speak for him. Together with the oenologist Gregory Skopelitis they take risks, invest in varieties and different winemaking methods and win the bet.

If you decide to enjoy it now, Assyrtiko Sur Lies 2018 by Vryniotis Winery will surprise you. If you hold on to it and leave it in peace for 3-5 years, it will simply amaze you.

The decision is yours!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM (-)

ACIDITY

HIGH

Tastes Like

Bright lemon yellow color in the glass.

Intense aromas of citrus fruits and flowers expressing as lemon flower, ripe lemon, lime and grapefruit. Mineral hints expressed as flint stone combine with yeasty and biscuit aromas its rich aromatic bouquet.

On the palate it's rich with sharp acidity that balances nicely with the oily texture. The lime and citron are stronger in the mouth and prevail in the long finish.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,6%
Origin Gialtra, Aidipsos, Evia
Variety Asyrtiko
Aromas daisy , chamomile, ripe lemon , lime , citrus, minerality , salt, yeast
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 5 years
Closure Cork
Organic No

ASSYRTIKO SUR LIES 2018 - VRYNIOTIS WINERY

PAIR IT

with grilled shelfish, salmon dishes and why not with fried cod with mashed potatoes with garlic.

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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