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Clos Stegasta Assyrtiko 2018 - T-Oinos Winery
T-Oinos Winery

CLOS STEGASTA ASSYRTIKO 2018 - T-OINOS WINERY

  Greece / Tinos
€53.90
47.00
€47.00

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Case Study For Fine Greek Wines!

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Why do we love it?

Assyrtiko is not only Santorini! The Clos Stegasta Assyrtiko of T-Oinos Winery is the wine that magnificently placed Tinos on the wine map of Greece  and among the top terroirs. This paved the way for others as well start working with Tinian vineyards.

The winery was founded in 2002 in Falatados, Tinos. Assyrtiko, Malagouzia, Mavrotragano and Avgoustiatis are planted for the first time on the island. The first vintage was in 2008 and since then, everything indicated the brilliant course to follow. The vineyards are located at an altitude of 450 meters, on granite soils. Manual harvesting takes place at 3 different stages to ensure perfect ripening of the grapes. The wine is then fermented with native wild yeasts in a stainless steel and oak tanks and then left on its fine lees for about 6 months.

The result is so good that it competes with every excellent Santorini wine out there. Bottles are extremely limited, so don't drink Clos Stegasta Assyrtiko... it's not enough for everyone!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

The mineral character of the variety finds its second home in Tinos and is strongly expressed but not dominantly. It dresses the rich and juicy citrus fruits with a salty sensation that fits them like a glove. The sharp acidity accompanies the oily feeling and bets that it will last for at least 10 years.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14%
Origin Tinos
Variety Assyrtiko
Aromas citrus fruits, peach, citron zest, grapefruit, wet stone, vanilla, flint
Bottle Size 750ml
Barrique -
Serving temperature 12°C
Aging 10 years
Closure Cork
Organic Yes

CLOS STEGASTA ASSYRTIKO 2018 - T-OINOS WINERY

PAIR IT

with grilled fish or seafood dishes.

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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