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Santorini Cuvee Monsignori 2018 - Estate Argyros
Estate Argyros


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Not just another sublime Santorini, but a piece of wine history!


Why do we love it?
Santorini Cuvee Monsignori of Argyros estate is perhaps the most emblematic expression of Santorini. Its special name is not accidental as Monsignori used to say the old vineyards on the island. Cuvee Monsignori comes from the oldest vineyard in Santorini, that of Episkopi village.

Estate Argyros 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, with the most important being the one in Episkopi, where the vines are ungrafted, pre-phylloxera, and over 200 years old. This absolute expression of Santorini’s terroir is the basis of Cuvee Monsignori. Strict sorting, only the best grapes, manual harvest, and all the experience of years and years, create a wine of unique elegance and incomparable character. The label depicts the family's canava, from 1800, before Argyros Estate was even established.

Santorini Cuvee Monsignori of Argyros Estate is not another sublime Santorini but a piece of wine history that has at least 10 years ahead of it.







Tastes Like
It has pale lemon green color and complex aromas of lemon, grapefruit, orange peel, green apple, honey, and peach, against a background of minerality. Rich mouth with tremendous concentration, sharp acidity, and full body.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,8 %
Origin Santorini
Variety Assyrtiko
Aromas Lemon, grapefruit, orange peel, green apple, honey, peach.
Bottle Size 750 ml
Barrique -
Serving temperature 11 °C
Aging 8 years
Closure Cork
Organic No



with grilled fish, oily fish, seafood, or 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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