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Best Online Wine shop 2023
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Customer Reviews: 9,8/10
Lygia 2023 - Sarris Winery
Sarris Winery


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

A rare Greek Orange wine in minimum bottles!


Why do we love it?
Magical nose, seductive on the palate, and impressive structure, Lygia Sarris Winery has it all! The special Tsaoussi, in the hands of Panos Sarris, is transformed into an incredible Greek Orange wine, capable of accompanying bold, gastronomic dishes!

Panos Sarris was for years on the opposite side of the wine, that of the Sommelier! With distinctions and experience in high-end restaurants in London, he built a gastro-tavern on the most beautiful beach of the island. His love for wine never faded and so he decided to make his own wines, from local varieties, with mild natural vinification, to accompany his dishes.

Tsaoussi is one of the rarest varieties on the island but it has shown that it has great potential. For this reason, Sarris chose it for his second Orange wine (the first is the beloved V for Vostilidi). The vines are ungrafted, 40-year0old vines, in the village of Livatho. The wine was fermented with indigenous yeasts and left macerate with the skins for two weeks in stainless steel tanks. The result has a solid structure and very intense aromas of yellow fruits such as quince and citron.

Bottles are limited, so you have to hurry!

If you love orange wines then you will love Lygia Sarris Winery. If they are not your favorites then Lygia can change your mind!









Tastes Like

Lygia Sarris Winery has a medium orange color and impressive aromas of quince, orange, dried apricot, orange peel, lemon, chrysanthemum, toast, and clay.

On the palate, its structure enchants, with medium body, mild tannins, and refreshing acidity. Juicy orange, nectarine, persimmon, quince, apple compote, dried yellow flowers, and earthy notes compose a special ensemble.

Technical stuff
Color Orange
Type Dry
Year 2023
Alcohol 13%
Origin Cephalonia
Variety Tsaoussi
Aromas Quince, orange, dried apricot, orange peel, lemon, chrysanthemum, toast, clay, nectarine, persimmon, apple compote, dried yellow flowers, earthy notes.
Bottle Size 750ml
Barrique -
Serving temperature 10℃
Aging 3 years
Closure Cork
Organic No



Pair it with pork tenderloin in orange sauce, chicken roll with apricot gruyere and prosciutto, fried red mullets, or a pumpkin risotto with gorgonzola and hazelnut.

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.


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.



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