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Terre De Zeus Assyrtiko 2020 - Navitas Winery
Navitas Winery

TERRE DE ZEUS ASSYRTIKO 2020 - NAVITAS WINERY

  Greece / Pieria
€17.80
€15.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

It will win you over from the first sip!

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Why do we love it?

Terre de Zeus Assyrtiko Navitas Winery is a lemony and juicy Assyrtiko without a trace of barrel but with tones of freshness, which will win you over from the first sip. It is not strict, on the contrary it is fruity and fatty, that it must accompany all kinds of seafood snacks.

The history of the winery began in 2015 when Maria Dimitriadou came up with the idea to use the family vineyard at the foot of Mount Olympus. Maria, a psychologist by profession but inextricably linked to wine since she was a child, could not escape the "wine flu". So, she joined forces with the oenologist Grigoris Sotiriadis and 2020 was the year that they had their first harvest. Their wines managed to stand out from the very first moment, both in global competitions and in the Greek market, for both their impressive packaging and quality. Terre de Zeus Assyrtiko Navitas Winery for example won a bronze medal in Decanter. But there is also something else that makes Navitas Winery stand out. In addition to vegan certification, they have already initiated the procedures for the certification of organic farming while at the same time the winery operates with the logic of sustainable energy (trying to burden the environment as little as possible).

Let's go to the “juice” now. Terre de Zeus Assyrtiko Navitas Winery is an Assyrtiko that comes from the privately owned vineyard with young vines, at an altitude of 100 meters. After the strict sorting and the short pre-fermentation maceration (in 1/3, the remaining 2/3 are put in the press in whole bunches) the wine ferments in stainless steel tanks, at controlled temperatures and then it matures there with its fine wine lees.

It was bottled in only 3,600 bottles so you know what to do!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has pale lemon color and subtle aromas of lemon, pear, citron, grapefruit, white peach and wet stone.

In the mouth it has medium body, high acidity and a slightly oily feeling. Juicy lime, citron, grapefruit, lemon peel, peach and dough hints meet on a mineral background.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13%
Origin Pieria, Greece
Variety Assyrtiko
Aromas lemon, pear, citron, grapefruit, white peach, wet stone
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 4 years
Closure Cork
Organic No

TERRE DE ZEUS ASSYRTIKO 2020 - NAVITAS WINERY

PAIR IT

Pair it with linguine al limone, grilled sea bass, steamed mussels with white wine

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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