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The Hermit 2018 - Akriotou Microwinery
Akriotou Microwinery

THE HERMIT 2018 - AKRIOTOU MICROWINERY

  Greece / Viotia
€16.40
14.00
€14.00

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Yes! Aidani!

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Why do we love it?

Savvatiano is a common variety in Viotia, central Greece. Assyrtiko as well. But what about Aidani? Yes, you have read correctly, Aidani! The Hermit 2018 is the new white of Akriotou Microwinery, which contains Aidani and it rocks!

The vineyards of Plataea in Viotia, along with the gentle touch of Vassiliki Akriotou and George Kollias, gave birth to the Hermit 2018. The impressive and original blend consists of Savvatiano, Assyrtiko and Aidani and is perfectly balanced and as unique as it sounds. Light batonnage and stainless-steel tanks highlight the primary fruit aromas and the buttery mouthfeel of the wine, making it irresistible. It is ideal to accompany light summer tapas on the balcony and of course great company.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium lemon color.

Shy nose that gradually unfolds its juicy and fruity character. Peach, bergamot, lemon, citrus, pear and white flower aromas are mixed beautifully with butter and yeast notes.

Mouth is of medium body, oily texture with balanced acidity. Aromas of melon, peach, bergamot, pear, butter and lemon dominate in every sip. Citrus fruit aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Viotia
Variety Savvatiano, Assyrtiko, Aidani
Aromas Peach, bergamot, lemon, citron, pear, white flower, butter, yeast
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

THE HERMIT 2018 - AKRIOTOU MICROWINERY

PAIR IT

Pair with small fried fish, shrimps with lemon and steamed mussels.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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