FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 40k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
AM Fine Assyrtiko & Malagouzia 2018 - Anatolikos Vineyards
Anatolikos Vineyards

AM FINE ASSYRTIKO & MALAGOUZIA 2018 - ANATOLIKOS VINEYARDS

  Greece / Xanthi
€19.10
16.40
€16.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of the few Greek Fine Wines!

SEND PAGE TO FRIEND

Why do we love it?

The years may pass but old loves die hard. Having a sip from Fine Assyrtiko 2018 by Anatolikos Vineyards feels like the first time you tried it: impressive!

Fine Assyrtiko is far from Santorini, but apart from the Caldera, it doesn't have much to envy. It is definitely one of those that have placed Anatolikos Vineyards and Nikolaidis brothers in the pantheon of Greek (and not only) wines and the most sought-after cellars.
In a blend that tends to become the most popular in Greece, Assyrtiko and Malagouzia, two flagship Greek grape varieties meet once again (90% Assyrtiko - 10% Malagouzia). Assyrtiko adds intensity, structure and charm. Malagouzia softens the blend and adds finesse and fruit. With fermentation with indigenous yeasts and maturation for six months in French oak barrels, on its fine lees, things get very interesting.

Fine Assyrtiko 2018 by Anatolikos Vineyards from Avdira, Thrace is the white wine that steals the show at international exhibitions and collects prizes wherever it is found. It's fantastic now but in 5 years it will be even better.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has medium lemon color with golden hues.

Seductive nose, with medium (+) aromatic intensity with exuberant citrus aromas such as orange, bitter orange, and sweet kumquat, but also apricot and peach. Butter, vanilla, and hazelnut express the perfectly integrated barrel. Hints of honey, orange blossom, chamomile, and honeysuckle gradually make their presence, completing the complex bouquet.

On the palate, it has medium (+) body, dense structure and it is perfectly balanced, with the refreshing acidity balancing the oily, buttery feel. Peach, orange, grapefruit, apricot, bergamot in perfect harmony with the character of the barrel (vanilla, oak, butter, honey, hazelnut). Long honey aftertaste that will excite you.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14%
Origin Avdera, Xanthi
Variety Assyrtiko, Malagouzia
Aromas orange, citrus, kumquat, apricot, peach, butter, vanilla, hazelnut, honeysuckle, orange blossoms, chamomile
Bottle Size 750ml
Barrique 6 months
Serving temperature 11ºC
Aging 5 years
Closure Cork
Organic Yes

AM FINE ASSYRTIKO & MALAGOUZIA 2018 - ANATOLIKOS VINEYARDS

PAIR IT

with grilled shrimps, grilled chicken or white cheeses.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}