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Tria Ampelia 2020 - Oeno P
Oeno P

TRIA AMPELIA 2020 - OENO P

  Greece / Santorini
€77.80
€70.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

The great return of Paris Sigalas!

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Why do we love it?

Paris Sigalas's Oeno P 3 Abelia 2020 is his return to the wine scene, with all the proper festivities. The wine that was talked about the most before it was even released is now here but probably not for long. The minimal bottles, the divine content and the magical hand of Paris have already made it collectible and sought after.

Paris Sigalas is an emblematic personality of the Greek wine and Santorini’s vineyard and has managed to associate his name with some of the greatest Greek white wines. After a short absence of about 2 years, he returns to what he knows to do better than anyone, creating great Assyrtiko. Oeno P 3 Abelia 2020 was created by the need of Paris to take Assyrtiko to the extreme. The grapes come from 3 vineyards, over 60 years old, in Fira, Akrotiri and Megalochori. The wine ferments and matures in clay amphorae for 16 months, together with its fine lees. This is a majestic Assyrtiko born for great emotions.

Make a bottle yours now!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Oeno P 3 Abelia 2020 of Paris Sigalas has medium lemon color and impressive aromas of flint, lemon, petrol, smoke, ripe peach, grapefruit, citron, dough and honeysuckle.

In the mouth, it has full body, sharp acidity and oily texture. Ripe citrus mingles with notes of peach, white flowers, sourdough, smoke, wet stone and honeycomb.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 14.5%
Origin Santorini
Variety Assyrtiko
Aromas Fint, lemon, petrol, smoke, ripe peach, grapefruit, citron, dough, honeysuckle
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 8+ years
Closure Cork
Organic No

TRIA AMPELIA 2020 - OENO P

PAIR IT

Pairs very well with grilled dusky grouper, baby goat fricassee, pork belly with orange

Stuffed lamb cooked in vine leaves

For the lamb roll


4000 gr. lamb leg, deboned
1 package of vine leaves
3 grilled peppers 
300 gr. kefalograviera
Freshly ground pepper
Salt

For the marinade


5 cloves of garlic
4 tablespoons dill
4 tablespoons parsley
1 tablespoon fresh thyme
1 spring onion
80ml olive oil
Freshly ground pepper
Salt

In addition, we will need


Baking sheets

In a blender, mash all the marinade ingredients.

Season the lamb well on all sides and spread the marinade on the inside.

Spread 2-3 sheets on your counter, which will fit the lamb, spread the vine leaves and place the lamb above them.

Fill the peppers with the cheese, place them in the middle and wrap in a roll, lifting the oil sheet with the vine leaves.

Close well, place the roll in a baking pan and bake in a preheated oven at 180o C for 4 hours.

Serve the roll hot or at room temperature.

Extra tips

-We can fill the lamb with any filling we like such as rice or pine nuts
-If we do not like dill, we skip it

 

Eva Monochari

Food Blogger

 

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