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F Santorini One Off 2020 - Foivos Papastratis
Foivos Papastratis

F SANTORINI ONE OFF 2020 - FOIVOS PAPASTRATIS

  Greece / Santorini
€33.50
€28.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

One Off Santorini in extremely limited bottles!

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Why do we love it?

F Santorini ONE OFF Foivos Papastratis is the first wine that has launched from the new project of Foivos. Each year Foivos will choose a region and create a wine, in strictly limited bottles, which will be released only once (one off).

Foivos Papastratis is one of the youngest winemakers in Greece. Having started making wines before he even got his degree from the Department of Oenology and Beverage Technology, in recent years he has been creating his own brilliant course. After F, Paralia and Fireworks he decided to land in Santorini. In collaboration with the distinguished winemaker Apostolos Mountrichas and Anhydrous Winery he made a Santorini with his own philosophy and the experience of Apostolos. The wine fermented with ambient yeasts in stainless steel tanks and aged there with its wine lees for 6 months. The result is salty and mineral, with sharp acidity and impressive structure.

The bottles of F Santorini ONE OFF Foivos Papastratis are extremely limited so you know what to do!

COLOR

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

F Santorini ONE OFF Foivos Papastratis has medium lemon color and complex nose that unfolds gradually. Wet stone, lemon, citron, grapefruit, green apple, dough and unripe peach compose an impressive ensemble.

In the mouth it has medium (+) body and marked acidity. Notes of lemon, grapefruit, peach, lime zest, white plum, sourdough and wet stone fill up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13.5%
Origin Santorini
Variety Assyrtiko
Aromas Wet stone, lemon, citron, grapefruit, green apple, dough, peach
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

F SANTORINI ONE OFF 2020 - FOIVOS PAPASTRATIS

PAIR IT

Pairs very well with aglio, olio e peperoncino with lemon zest and anchovies, steamed vongole, cod stew with greens and lemon sauce

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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