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Emphasis Assyrtiko 2024 - Pavlidis Estate
Ktima Pavlidi

EMPHASIS ASSYRTIKO 2024 - PAVLIDIS ESTATE

  Greece / Drama
€17.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

A classic choice from Drama!

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Why do we love it?

Emphasis Assyrtiko Pavlidis is proof that Assyrtiko can truly shine beyond Santorini. It has been a consistent and classic choice for lovers of the variety for years—and for good reason! 

In the heart of Drama, at the foothills of Mount Menoikio, Ktima Pavlidis crafts wines that uniquely express the region’s terroir. Founded in 1998 by Christoforos Pavlidis, the winery’s vision has always been to showcase both Greek and international varieties through modern techniques and absolute respect for nature. Its vineyards are located in two historic sites, Kokkinogeia and Perichora, where low yields and nighttime harvesting ensure maximum freshness and aromatic intensity. 

Emphasis Assyrtiko Pavlidis comes from a single vineyard at an altitude of 550 meters. After careful handpicking, the grapes undergo whole-bunch pressing, cold maceration, and fermentation in small stainless-steel tanks and oak barrels. The wine then matures for six months on fine lees, gaining volume and complexity. 

Emphasis Assyrtiko Pavlidis is vibrant and fresh yet has an aging potential that reaches up to a decade. 

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has intense aromas of peach, citrus fruits, and lemon zest combined with a pronounced sense of minerality and honey. 


On the palate it is full-bodied with crisp, refreshing acidity, flavors of citrus, peach, toast, wet stone, and chalk, leading to a long finish. 

Technical stuff
Color White
Type Dry
Year 2024
Alcohol 13%
Origin Drama
Variety Assyrtiko
Bottle Size 750ml
Barrique 6 months
Serving temperature 9°C
Aging 10 years
Closure Cork
Organic No

EMPHASIS ASSYRTIKO 2024 - PAVLIDIS ESTATE

PAIR IT

Pair it with pasta in white saucescheese soufflé, and charcoal-grilled dentex. 

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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