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Santorini Cuvee Monsignori 2022 - Estate Argyros
Estate Argyros

SANTORINI CUVEE MONSIGNORI 2022 - ESTATE ARGYROS

  Greece / Santorini
€51.90
€45.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

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

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Why do we love it?

Cuvee Monsignori 2022 by Argyros Estate belongs to the tiny group of emblematic expressions of Santorini. Its name comes from the characterization attributed to the first owner of this particular vineyard, the team that worked in the vineyards and took care of them with him. Thus, it shows respect for the man and his work. The label, equally emblematic as the content, depicts the first canava of the family built on the hill of Exo Gonia in 1800, just above the masterpiece winery.

Cuvee Monsignori comes from the oldest vineyard in Santorini, Episkopi. Argyros Estate is one of the oldest on the island, having been founded in 1903. Currently, Mathaios Argyros, who belongs to the 4th generation of the winery, is at the helm. The fleet of vineyards that are now under the ownership of the winery is not at all accidental. The best areas, in the most advantageous positions, consist of autochthonous, pre-phylloxera vines that in some cases, as for Minsigniori, are over 200 years old. This absolute expression of the Santorinian terroir is the basis of Cuvee Monsignori. Strict selection of only the best grapes, manual harvesting, and all the experience of years create a wine of unique elegance and incomparable character. The story wants to unfold a mystery around this particular vineyard, because those who know where exactly is, are few!

Argyrou Estate's Santorini Cuvee Monsignori is not just another sensational Santorini, but a piece of wine history, a well-hidden treasure, that has at least a decade ahead of it.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has a soft lemon-green color and complex aromas of lemon, grapefruit, orange peel, green apple, honey, and peach, against a background of intense minerality.

Rich mouth with formidable concentration, sharp acidity, and full body. Lemon, Lime, yellow grapefruit, intense wet stone flavor, and a subtle sense of saltiness on the aftertaste.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 14,5%
Origin Santorini
Variety Assyrtiko
Aromas Lemon, grapefruit, orange peel, green apple, honey, peach, minerality.
Bottle Size 750 ml
Barrique -
Serving temperature 11 °C
Aging 8 years
Closure Cork
Organic No

SANTORINI CUVEE MONSIGNORI 2022 - ESTATE ARGYROS

PAIR IT

Pair it with grilled fish, seafood or traditionally cooked meats such as baked goat.

 

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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