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Savatiano Fume 2018 - Domaine Vassiliou
Vasileiou Estate

SAVATIANO FUME 2018 - DOMAINE VASSILIOU

  Attica
€20.50
€17.50
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A wine with enviable complexity and depth!

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Why do we love it?

Get ready to fall in love with a wine with enviable complexity and depth! Savatiano Fume Domaine Vassiliou is an exemplary Fume white wine from Savatiano and the biggest surprise we have had in a long time. Elegant, velvety and buttery in taste and texture will satisfy even the most demanding and delicate palate.

George Vassiliou does not need any recommendations since he is the third generation of the winery that continues a family tradition in winemaking that dates back to 1905. With Mesogeia being the point of reference, the basic white grape variety they deal with is no other than Savatiano. Years ago, they decided to take Savatiano one step further by creating Savatiano Fume Domaine Vassiliou. The grapes come from selected vines with very low acreage yields, from the Kokkinara vineyard. The minimal juice fermented and matured in French oak barrels for 6 months. The result is complex but balanced and the rich, ripe fruit is underlined by the spicy character of the barrel.

Savatiano Fume Domaine Vassiliou is the ultimate white wine for festive gatherings!

COLOR

AROMA

MEDIUM

BODY

FULL

ACIDITY

Tastes Like

It has medium lemon color with golden hues and rich aromas of tropical and stone fruits, dipped in smoke, vanilla and honey. Bergamot, toast, hazelnut and lemon zest make their appearance gradually.

Rich, full-bodied mouth, with buttery feeling and crisp acidity. Ripe lemon, peach, melon, citron, chestnut, vanilla, smoke and hazelnut make their presence felt.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Attica
Variety Savatiano
Aromas tropical fruits, stone fruits, smoke, vanilla, honey, bergamot, toast, hazelnut, lemon zest
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 6 years
Closure Cork
Organic No

SAVATIANO FUME 2018 - DOMAINE VASSILIOU

PAIR IT

Pairs very well with sautéed scallops with butter sauce, seafood carbonara with smoked eel, risotto Milanese

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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