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Best Online Wine shop 2023
Loved by 65k+ Members
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More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
The Longtail 2020 - The Knack Project
The Knack Project


  Greece / Attica
ADD TO CART At your doorstep in 1 - 3 days

This Savvatiano is just delightful!


Why do we love it?
The Longtail from The Knack Project surprised us very pleasantly and now we can feel exactly what it's like to be a winemaker and be so proud of the wines you make. This Savvatiano will be a great hit!
Christos Koulouriotis is a fanatical fan of "garage wines", who after having the Diploma Level 4 at WSPC, wanted to put his touch and create his wines, highlighting the character of each variety and the terroir of the Megara area. The old vines of the family gave him the step to create The Knack Project, a series of very enjoyable low-intervention wines. Longtail belongs to them and comes from Savvatiano vines, 44 years old, located in the Geraneia Mountains at an altitude of 300 meters. The juice of the grapes, after remaining in contact with the stems for a few days, was fermented in stainless steel tanks, using natural yeasts. It was then transferred to 225lt French oak barrels, where it remained for 34 months in contact with its lees, resulting in a rich and special wine. Freshness and citrus aromas are its main characteristics, while remaining for another 3 months in the bottle, before its release on the market and its unfiltered bottling, creates an additional idea of what to expect...
The Longtail is a type of Savatiano wine all by itself and the best way to appreciate it as it deserves is with a homemade lemon baked chicken!









Tastes Like
In the glass, it has a moderate lemon color. The aromas are complex, with notes of peach, melon, bergamot, and ripe pineapple overflowing. Soft notes of white flowers and yeast create a more special effect.
In the mouth, it has a medium body, with balanced acidity and a subtle oily sensation. Ripe white-fleshed peach, bitter orange, brioche dough, baked bread and pear. Then notes of honey, dried apricot, and butter create a deliciously complex result.
Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13.5%
Origin Attica, Greece
Variety Savatiano
Aromas Peach, melon, bergamot, pineapple, white flowers, yeast
Bottle Size 750ml
Barrique 34 months
Serving temperature 10°C
Aging 6 years
Closure Cork
Organic No



Pair it with spaghetti carbonara, salmon with orange sauce, or lemony pork/chicken with rice.

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



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



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.

- 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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