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Clos Stegasta Assyrtiko "Rare" 2017 - T-Oinos Winery
T-Oinos Winery


  Greece / Tinos
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A rare behemoth wine of Greece!


Why do we love it?
If Assyrtiko is your favorite Greek white variety then you should definitely try the Clos Stegasta Assyrtiko Rare T-Oinos. It is a stunning white wine, with incredible complexity and structure that puts down famous white wines from Chablis and Pouilly.

A specific part of the Clos Stegasta vineyard, with a unique microclimate, gives its best fruit only in the best years for the Clos Stegasta Assyrtiko Rare T-Oinos. The harvest is done by hand to ensure that the precious grapes will remain intact and to make a first sorting of the fruit. Only the best berries enter the Clos Stegasta Assyrtiko Rare. The wine is fermented with ambient yeasts and then matures in stainless steel tanks, 500 lt oak barrels and amphorae for 6 months. Their combination gives complexity, earthy character and purity of fruit. The result has impressive structure, concentration, intense mineral character and sharp acidity that promise excellent development over the next 10 years.

Clos Stegasta Assyrtiko Rare T-Oinos is the great Greek white wine that you should try.









Tastes Like
It has medium lemon color and an impressive nose where the lemony aromas are combined with spicy notes and hints of wet stone. Aromas of white fleshed peach, clay, unripe pineapple and dough complete the complex set. In the mouth it has rich body, sharp acidity, light tannic substance and discreet oily feeling. Citrus, grapefruit, lemon, peach, tangerine, pineapple, vanilla, toast, nutmeg, acacia honey, wet stone, and savory sensation fill up the palate in every sip.
Technical stuff
Color White
Type Dry
Year 2017
Alcohol 14%
Origin Tinos
Variety Assyrtiko
Aromas White fleshed peach, citron, grapefruit, lemon, tangerine, pineapple, vanilla, toast, nutmeg, acacia honey, wet stone.
Bottle Size 750ml
Barrique 6 months
Serving temperature 12°C
Aging 10+ years
Closure Cork
Organic Yes



with lamb on vine twigs, fricassee cod, fisherman's pasta or oysters with butter sauce.

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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