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Vino Di Sasso 2017 - Sclavos Wines
Sclavos Wines

VINO DI SASSO 2017 - SCLAVOS WINES

  Greece / Cephalonia
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The Wine of the Stone !

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Why do we love it?

Evryviades Sklavos (a.k.a. Vladis) is undoubtedly among the most cult Greek wine producers. By overcoming the logic of biodynamic cultivation, he now applies the Italian version of homodynamic. Almost no interventions, native yeasts and sulphites at the lowest levels make the Vino di Sasso 2017 from Sclavos wines from Cephalonia unique. Vino di Sasso means "wine of the stone" and it was perfectly justified if you consider the barren limestone soils in which Robola is grown.

Now think of intensity, body, minerality, citrus aromas and acidity at the max. Add a salty feel and awesome evolutionary potential and you begin to feel what awaits in your glass.

It can wait for you for at least 5 years.

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has bright lemon-green color.

Intense nose with aromas of citrus fruits, tangerine and grapefruit, pear, peach and floral hints in a mineral background.

On the palate it is medium bodied and crisp acidity. Concentrated and juicy, with aromas of lemon, orange, grapefruit, peach, bergamot complemented by mineral hints. Long aftertaste with a honey finish.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 12,5%
Origin Cephalonia
Variety Robola
Aromas tangerine, grapefruit, pear, peach, citrus flowers, minerality
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

VINO DI SASSO 2017 - SCLAVOS WINES

PAIR IT

Pair it with seafood dishes, grilled fish or chicken with lemon sauce

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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