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Santorini 2020 - Venetsanos Winery
Venetsanos Winery

SANTORINI 2020 - VENETSANOS WINERY

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

96pts and limited production. What are you waiting for?

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Why do we love it?

Santorini by Venetsanos Winery is, according to Decanter, one of the best Santorinis for 2020, since they rated it with 96, gold, points! On top of that, it is an explosively complex wine that is addressed to the fans of Assyrtiko.

Venetsanos Winery is one of the first to be built on the island, with a history dating back to 1947. With a breathtaking view just above the caldera, it is located in one of the most beautiful spots of the island. The winery made a limited amount of bottles that were exported abroad or sold exclusively on the island. This changed in 2014, when the winery opened its doors to public and slightly increased its production, so that some bottles remain for the rest of Greece (thankfully). Santorini 2020 is an Assyrtiko that comes from the vineyard Giannas, in Megalochori. After fermentation in stainless steel tanks it ages with its fine wine lees for 4 months. The result is intense, complex and bears the mineral imprint of the island.

The remaining bottles are very few, so you know what to do!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has medium lemon color and complex aromas of lemon, citron, grapefruit, peach, pear, white flowers, wet stone and smoke.

In the mouth it has medium (+) body, sharp acidity and oily feeling. Intense aromas of orange, lemon, citron, unripe peach, dough, fennel and wet stone are met in a background of sea breeze.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13%
Origin Santorini
Variety Assyrtiko
Aromas lemon, citron, grapefruit, peach, pear, white flowers, wet stone, smoke
Bottle Size 750ml
Barrique -
Serving temperature 11ºC
Aging 7 years
Closure Cork
Organic No

SANTORINI 2020 - VENETSANOS WINERY

PAIR IT

Excellent pairing with cockles with Retsina and garlic, dusky gouper stew with greens and egg-lemon sauce, roasted lamb with lemon

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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