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Terra Volta 2014 - Oinodromos
Oenodromos

TERRA VOLTA 2014 - OINODROMOS

  Pieria
SORRY GUYS, WE RAN OUT OF THIS ONE

Two irreconcilable friends!

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Why do we love it?

Two irreconcilable friends!

We are referring to both, Assyrtiko and Malagouzia varieties that tend to become one of the most classical combinations of Greek white varieties, and the two oenologists and girlfriends Athena Tsoli and Angeliki Biba who operate together in recent years providing their valuable oenological services in some of the best wineries in Greece.

With great international experience they returned to Greece and besides advisory services, in exceptional cases, they make their own limited production, hard to find  wines from grapes from very carefully selected vineyards.

One such case is the Terra Volta, their own approach to the blend Malagouzia and Assyrtiko. Fresh and full of vitality, it is certainly one of the very pleasant summer discoveries and among wines with great value for money!

Enjoy!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Pale yellow color in the glass.

Intense, fresh aromas of citrus, lime and pear encounter those of jasmine, gardenia and lemon blossom. The diffused minerality complemented by a strong botanical sense thyme.

In the mouth, rich, buttery with intensity and balance. The refreshing acidity adds nerve and emphasizes the character of lemon. Jasmine and lime stand out in the mouth and insist on the long-lasting aftertaste.

Technical stuff
Color white
Type dry
Year 2014
Alcohol 12,5 %
Origin Pieria
Variety Malagouzia, Assyrtiko
Aromas citron, lime, pear, jasmine, gardenia, Lemon, minerality, thyme
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

TERRA VOLTA 2014 - OINODROMOS

PAIR IT

Combine with salads, seafood or chicken with light sauces.

Tabbouleh salad

  • 1 cup of couscous
  • salt and freshly ground black pepper
  • juice of a lemon
  • 3 tablespoons of olive oil
  • 1 cup of chopped parsley
  • 1/2 cup chopped coriander
  • 2 tbsps chopped fresh mint
  • 2 ripe tomatoes, cut into cubes
  • 3 fresh onions, finely chopped

Heat water, after salting it first,  in a medium-sized pot and leave it to boil. Add the couscous and leave to moderate heat for 7 to 8 minutes. Drain the couscous and let it cool down. In the meantime, in a small bowl, mix lemon juice with olive oil. Add salt and pepper.

In a large bowl, mix couscous, parsley, coriander, mint, tomatoes and onions. Add the mixture of lemon juice and olive oil and salt and pepper. Leave it for about 20 minutes before serving to marinate.

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