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Santorini 2014 - Athina
Athina Tsoli


  Greece / Santorini

This is how Santorini smells like!


Why do we love it?

In Greece, when we say the word terroir, Santorini comes automatically into our minds! Athina Tsoli, with many years of experience in the best vineyards of the world and some of the most famous wineries, firmly believes that the first step for each winemaker is to accept the peculiarities of both variety and terroir before any intervention.

This is precisely what she does by choosing 3 specific vineyards, in the best spots of the island, and allowing Assyrtiko to express his exuberant character. The very careful sorting of the fruit is very important for Athina since it is the basis for every great wine. After the fermentation, the must is left with the lees for about 9 months, giving Santorini Athina 2014 finesse, concentration, and unique complexity.

A Santorini that begins to mature leaving behind its fruity character and emphasizes its mineral-smoked dimension, which carries the imprint of the unique soil. It is wonderful now, but it will continue to evolve nicely for at least another 5 years.









Tastes Like

Lemon color in the glass with golden hues.

On the nose, ripe and dried fruits take the place of the original floral aromas as it matures. Sweet aromas of quince paste, dried apricot, and bergamot dominate while gunpowder uniquely expresses the particularity of the soil.

On the palate, it is intense, full-bodied with characteristic oiliness in perfect balance with the sharp acidity of Assyrtiko. Ripe peach is more intense in the mouth leaving citrus in the background while the stunning minerality feeling leaves its mark on every sip. The aftertaste is surprisingly long and intense leaving a fruity finish in the mouth.

Technical stuff
Color White
Type Dry
Year 2014
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas Lime, lemon zest, ripe grapefruit, chamomile, apricot jam, flint, honey, nuts, toast.
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No



with grilled fish, oily fish, seafood, chicken dishes.

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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