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Santorini 2020 - Estate Argyros
Estate Argyros

SANTORINI 2020 - ESTATE ARGYROS

  Greece / Santorini
€26.00
€22.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

A magnificent Santorini with high distinctions!

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Why do we love it?

Santorini Assyrtiko 2020 Argyros Estate is one of the best Assyrtiko on the market and the Platinum Medal and the 97pts from Decanter verify this in the most glorious way!

Argyros Estate is one of the oldest wineries on the island since it was founded in 1903. At the moment, Mathew Argyros, the 4th generation of the winery, is at the helm. The winery has 120 acres of vineyards on the island, in different sites. The grapes Santorini Assyrtiko 2020 Argyros Estate come from vineyards of 100-120 years old from Akrotiri, Messaria, Karterados Megalochori and Pyrgos. The wine ferments in stainless steel tanks. After fermentation, the wine matures for 6 months in stainless steel tanks, along with its fine wine lees. The result shows that it has all the potential to develop into an even greater, more complex wine with aging!

Make yours as many bottles as you can now that it still exists!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Santorini Assyrtiko 2020 Argyros Estate has medium lemon color and impressive aromas of lemon, citron, grapefruit, peach, honeysuckle, dough, wet stone and lime.

In the mouth it has medium (+) body and moderate (+) acidity. Impressive fruit concentration, with dense peach, lemon, grapefruit, green apple, honeysuckle, sourdough on a background of wet stone.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 14,5 %
Origin Santorini
Variety Assyrtiko
Aromas lemon, citron, grapefruit, peach, honeysuckle, dough, wet stone, lime
Bottle Size 750 ml
Barrique -
Serving temperature 11 °C
Aging 8 years
Closure Cork
Organic No

SANTORINI 2020 - ESTATE ARGYROS

PAIR IT

Pair it with dusky grouper on the bbq, cod stew with wild greens and lemon, stuffed cabage rolls

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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