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Santorini 2018 - Mikra Thira
Mikra Thira

SANTORINI 2018 - MIKRA THIRA

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

The new project of Vangelis Gerovassiliou and Vassilis Tsaktsarlis.

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Why do we love it?

Santorini Assyrtiko Mikra Thira is the new project of Vangelis Gerovassiliou and Vassilis Tsaktsarlis. The special terroir of Therasia, the small island opposite Santorini, is responsible for two very expressive white wines based on Assyrtiko.

The volcanic soil, the special, dry climate, and the old vineyards are combined with the experience of Vangelis Gerovasiliou and Ioanna Vamvakouri in order to highlight this special place, Therasia. Santorini Assyrtiko Mikra Thira is a wine from Assyrtiko, cultivated in Santorini and vinified in Therasia, by Vangelis Gerovassiliou and Ioanna Vamvakouri. Low acreage yield, careful vinification, and lees contact give a wine with impressive concentration, intense oily texture, and mineral character. The extremely limited number of bottles make this wine special and collectible.

Stop wasting time and try it now!

COLOR

WHITE

AROMA

LIGHT

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has medium lemon color with greenish hues and an expressive nose, with aromas of wet stone, lemon, grapefruit, white peach, green apple, honeysuckle, dough, and citron.

In the mouth, it has medium to full body, refreshing acidity, and an oily texture. Juicy lemon, citron, grapefruit, unripe peach, green apple, honeycomb, sourdough, toast, and a sense of saltiness fill-up the mouth with every sip.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,8 %
Origin Santorini
Variety Assyrtiko
Aromas Juicy lemon, citron, grapefruit, unripe peach, green apple, honeycomb, sourdough, toast, sense of saltiness.
Bottle Size 750 ml
Barrique -
Serving temperature 11 °C
Aging 5+ years
Closure Cork
Organic No

SANTORINI 2018 - MIKRA THIRA

PAIR IT

with oysters in butter sauce, linguine with sea urchins and lemon, or a grilled grouper.

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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