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Thrapsathiri Armi 2021 - Lyrarakis Winery
Lyrarakis Winery

THRAPSATHIRI ARMI 2021 - LYRARAKIS WINERY

  Greece / Heraklion
€19.80
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A Thrapsathiri from the top of the mountain!

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Why do we love it?

If you want to try a rare Greek single varietal that climbs 500 meters up the Cretan mountain slopes, Thrapsathiri Armi Lyrarakis is for you. Armi yes, because that's what the Cretans call the top of the mountain because that's where this Thrapsathiri was cultivated. But when you talk about Giorgos Lyrarakis, only the top is high enough.

Thrapsathiri Armi Lyraraki was vinified in oak barrels to make it even richer and matured there for three months. Its buttery character combined with the expression of the aromas of the variety will make you want it again and again.

But hurry because he bottled only 1800 bottles.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

On the nose, it is complexly impressive. Pear, green apple, vanilla and citrus fruits with bursting spices create a perfectly balanced ensemble.

The fully integrated barrel gives you a rich and buttery mouth that is interrupted by its high acidity. Long and lemony aftertaste.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13%
Origin Heraklion, Crete
Variety Thrapsathiri
Aromas Pear, green apple, vanilla, citrus fruit, spices
Bottle Size 750ml
Barrique 4 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

THRAPSATHIRI ARMI 2021 - LYRARAKIS WINERY

PAIR IT

Pairs very well with penne pasta and smoked salmon in sour cream and lemon zest, fava with smoked eel or mushroom stew with Cretan Apaki.

Salmon with Dijon sauce in the oven

  • 1/4 cup butter, melted
  • 3 tbsps. of Dijon mustard
  • 1 tbsp. of honey
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped peanuts
  • 4 tsps. finely chopped fresh parsley
  • 4 salmon fillets
  • salt and pepper
  • 1 lemon, for garnish

 

Preheat the oven to 200oC.

In a small bowl, mix well butter, mustard and honey. In another bowl, mix breadcrumbs, pistachios and parsley.

Brush each salmon fillet with the mixture of mustard and honey and sprinkle with the breadcrumb - pistachio mixture.

Bake in the preheated oven for 12 to 15 minutes or until it becomes flaky. Season with salt and pepper and garnish with slices of lemon.

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