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Mi Assyrtiko 2023  - Chatzivaritis Estate
Chatzivaritis Estate

MI ASSYRTIKO 2023 - CHATZIVARITIS ESTATE

  Greece / Goumenissa
€22.10
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

An Unconventional Assyrtiko from Goumenissa!

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Why do we love it?

Mi Assyrtiko 2023 by Chloe Chatzivariti is a “natural” wine that captures the estate’s pioneering vision in modern Greek winemaking. An avant‑garde interpretation of the variety, it combines Chloe’s philosophy of minimal intervention with the complex and versatile expression of Assyrtiko. Get ready to taste something different!

Chatzivariti Estate is a family affair rooted in Goumenissa, beginning in 1994 when Vangelis Chatzivaritis planted his first vineyard. Chloe’s return from France brought fresh energy, blending biodynamic philosophy with artistic sensitivity. The MiNiMus series is a collection of distinctive wines that embody Chloe’s approach to “natural approach” in winemaking.

Mi Assyrtiko 2023 is made entirely from organically grown Assyrtiko in Filiria, Goumenissa. Fermentation takes place with indigenous yeasts in six‑year‑old French oak barrels, without any additives. The wine matures for three months in oak barrels, is bottled unfiltered, and then rests for another six months in the bottle. The result is a wine with crisp acidity and the variety’s signature minerality, while the oak adds depth and complexity without overshadowing the terroir.

Chloe Chatzivariti’s Mi Assyrtiko 2023 is simply delightful! 

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose, it offers expressive aromas of ripe lemon, white‑fleshed peach, and bitter orange peel, accompanied by notes of roasted almond, honey, and toast. 

On the palate, it shows medium body, vibrant acidity, and subtle tannins. Lemon, citrus peel, grapefruit, bitter orange, brioche, and a salty minerality weave together into a highly enjoyable whole.

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 14%
Origin Goumenissa, Greece
Variety Assyrtiko
Aromas ripe lemon, white‑fleshed peach, bitter orange peel, roasted almond, honey, toast
Bottle Size 750ml
Barrique 3 months
Serving temperature 12-14°C
Aging 3 years
Closure Cork
Organic No

MI ASSYRTIKO 2023 - CHATZIVARITIS ESTATE

PAIR IT

Pair it with perch fillet in lemon‑caper sauce, celeriac risotto with parmesan, or Santorini fava topped with caramelized onions.

Risotto with butternut squash and sage

  • 200 gr. rice for risotto (Vialone nano or Arborio)
  • 200 gr. Butternut squash cut into cubes
  • 150 gr. butter
  • 50 gr. Parmesan
  • 1 onion
  • 800 ml. chicken broth hot
  • 50 ml. white dry wine
  • 1 teaspoon of sugar
  • Fresh pepper
  • Salt

Heat the broth in a pot, until it’s hot enough.

Put the butternut squash in a pan with 50 gr. butter and a sprig of sage and sauté for 5 minutes while sprinkling with sugar.

Remove half of the butternut squash and add to the rest 200 ml. from the broth we have warmed up. Boil until the butternut squash softens.

Put the rest of the butternut squash in a pyrex. Add fresh pepper and bake for a few minutes on the grill.

Put the boiled butternut squash in the blender and mush it up. Chop the onion and saute it with 50 gr. butter. When melted add the rice, stir for 1 minute, add the wine and boil until it evaporates completely.

Add the broth and puree from the butternut squash gradually and patiently in small doses, without stopping to stir, until the risotto becomes creamy.

When it’s done, season well with salt and pepper, remove it from the heat and add parmesan, butter and 1-2 leaves of sage.

Serve while it is still warm.

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