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Roditis 2015 - Aoton Winery
Aoton Winery

RODITIS 2015 - AOTON WINERY

  Greece / Attica
SORRY GUYS, WE RAN OUT OF THIS ONE

The ultimate "sky is the limit" wine!

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Why do we love it?

Roditis 2015 from Aoton 2015 is the wine that everyone will be talking about from now on. We found it first, as always, and we present it so you can always be one step ahead! We are not kidding, the vintage is 2015 yes, and it’s rocking it!

Sotiris Ginis is a young winemaker with a lively passion for the varieties of Attica, Savvatiano and Roditis. He strongly believes that good wine takes time to express itself fully, so Roditis of 2015 is released now as he believes that now it has reached its peak. After the manual night harvest,  fermentation follows and aging with lees for at least 8 months. Then, it's bottled and waits patiently in the cellar for as long as necessary. It goes without saying that you certainly have not tasted anything like this before. This Roditis has incredible structure, concentration reminiscent of Assyrtiko and an impressive rich mouth feeling that led in winning the gold medal in the Sommelier Wine Awards 2018. And not only won, but left behind Assyrtiko from Santorini and Xinomavro!

Wait no more and taste it now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color with golden hues.

Impressive and complex nose with aromas of dried flowers, lemon, lime, lime, bitter orange, peach and pear. Notes of butter, toast, nuts and honey complement the aromatic bouquet.

On the palate it has medium to full body, crisp acidity and rich, buttery feel. Juicy fruits such as pear, peach, melon and citrus are entwined with notes of dough and butter. Honey aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2015
Alcohol 13,5%
Origin Attica
Variety Roditis
Aromas
Bottle Size 750ml
Barrique -
Serving temperature 12°C
Aging 8 years
Closure Cork
Organic No

RODITIS 2015 - AOTON WINERY

PAIR IT

with pork with orange, grilled sea bream, oysters with miso sauce.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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