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Variety Collection Pavlos 2022 - Antonopoulos Vineyards
Antonopoulos Vineyards


  Greece / Achaia
ADD TO CART At your doorstep in 1 - 3 days

The time has finally come!


Why do we love it?
Pavlos variety had piqued our interest since it was still experimental. Sotiris Karagiannis, Stathis Argyropoulos, and Ioannis Gavrielidis are the team of oenologists of the winery, who from the beginning had recognized its unique finesse and believed that one day it would be able to stand on its own. After about 5 years of testing, the moment has come!
Pavlos from the Antonopoulos Vineyards belongs to a varietal collection, which includes vinifications exclusively of the native varieties Robola, Athiri, Pavlos, Skiadopoulos, and Vertzami. The winery thus emphasizes the uniqueness of the terroir of the growing area. It highlights the varieties in the best possible way in elegant wines, without much fanfare, that simply speak for themselves. This minimalism is also clearly visible on the bottle, with the label bearing works by the painter Giorgos Stathopoulos.
Pavlos variety comes from the sandy soils of Zakynthos and a 40-year-old vineyard, at an altitude of up to 950 meters. The vinification took place in stainless steel tanks and the small acre yields of this early variety gave concentration and volume to the final result, in an exquisite white wine that you can comfortably consume within the next 3 years.
It has a very subtly salty aftertaste, which shows that the sea breeze has done its job. Prepare delicious appetizers, because Pavlos wants the company to eat!









Tastes Like
In the glass, it is soft gold. Aromas of lychee, jasmine, lemon, citrus oils, yellow grapefruit and melon.
In the mouth, it has a medium (+) and oily body, with cool acidity that creates balance. Lemon, lime, citrus, ripe pineapple, a pleasant oxidizing sensation, and subtle dry fruit touches. The aftertaste is long and salty.
Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13%
Origin Ahaia
Variety Pavlos
Aromas Lychee, Jasmine, Lemon, Citrus Oils, Grapefruit, Melon
Bottle Size 750ml
Barrique -
Serving temperature 10ºC
Aging 3 years
Closure Cork
Organic No



Enjoy it with oily foods, fatty grilled fish, carbonara, potatoes au gratin, and pork with white sauce

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.



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