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Pure Santorini 2016 - Volcanic Slopes Vineyards
Volcanic Slopes Vineyards (VSV)


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

95pts in the Decanter competition!


Why do we love it?

Santorini Pure 2016 Volcanic Slopes Vineyards scored 95 points in the Decanter competition! The miracle of Santorini’s vineyard, with its 200-year-old vines and volcanic soil, is contained in this wine and yes, it is a Greek wine definitely worth the 95 points and the Gold medal!

Volcanic Slopes Vineyards is one of the youngest wineries on the island and it seems to be one of the most promising. It is located in Episkopi, on a remodeled canava of the 18th century, surrounded by old vines of Assyrtiko. As you probably know, Santorini has some of the oldest, ungrafted vines in the world because, due to its special climate and soil, it survived phylloxera.

Manolis Chloridis’s vineyards in Pyrgos and Megalochori, over 200 years old, give super limited grapes (the acre yields are tremendously low) that have sublime concentration and character. The precious fruits, in the hands of the maître of Assyrtiko, Matthew Argyros, gave the most "pure" expression of Santorini. For Santorini Pure 2016 Volcanic Slopes Vineyards, Argyros chose buried concrete tanks for the fermentation and maturation of Assyrtiko. After the end of the fermentation, the wine matured for 14 months with its fine wine lees. Finally, after bottling, it rested for a year in the cellar.

Santorini Pure 2016 Volcanic Slopes Vineyards may have scored 95 points now, but if you keep it in your cellar for 5 years more, it could easily score 100 pts! Do not miss this really great wine!









Tastes Like
It has medium lemon color and impressive aromas of sweet lemon, orange peel, peach, grapefruit, pear, lime, apple, dough, and wet stone. In the mouth its structure is incredible. Rich body, sharp acidity, and tremendous concentration give balance lessons. Lemon peel, peach, orange, pear, honeycomb, lemon blossom, flint, smoke, and sourdough fill up the mouth.
Technical stuff
Color White
Type Dry
Year 2016
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas Lemon, orange peel, grapefruit, pear, lime, green apple, dough, wet stone, lemon peel, peach, unripe apricot, pear, honeycomb, lemon blossom, flint, smoke, sourdough.
Bottle Size 750ml
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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