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Santorini Cuvee Nykteri 2018 - Estate Argyros
Estate Argyros


  Greece / Santorini
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Overripe grapes and oak aging underline the rich character of Santorini’s Assyrtiko!


Why do we love it?
Cuvee Nykteri Argyros Estate is the third member of the Cuvee family of the winery and the spiciest of the three! Overripe grapes and 12 months of oak aging underline the richness and smoky character of Santorini’s Assyrtiko.

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. The grapes for Cuvee NYkteri Argyros Estate come from vineyards of 150-200 years old from Megalochori and Pyrgos. Harvest is done 20 days later so that the grapes are overripe. The wine is then fermented in 500-liter barrels, barriques, and oak tanks. After fermentation, the wine matures in 12 months in oak barrels and another 12 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 a bottle of Cuvee Nykteri Argyros Estate yours now!









Tastes Like
It has medium lemon color and an intoxicating nose that unfolds slowly. Aromas of lemon, vanilla, toast, orange, flint, dough, bergamot, grapefruit, peach, and smoke.

In the mouth, it has a full-body, refreshing acidity, and oily texture. Juicy lemon, citron, peach, orange, honey, vanilla, toast, and savory notes fill-up the mouth in every sip.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,8 %
Origin Santorini
Variety Assyrtiko
Aromas Lemon, vanilla, toast, orange, flint, dough, bergamot, grapefruit, peach, smoke.
Bottle Size 750 ml
Barrique 12 months
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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