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Jewel of August 2013 - Sotiriou winery
Sotiriou Winery

JEWEL OF AUGUST 2013 - SOTIRIOU WINERY

  Mesolongi
SORRY GUYS, WE RAN OUT OF THIS ONE

One of our biggest summer discoveries!

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Why do we love it?

The unknown and elusive variety Aygoustolidi also known as Goustolidi gave the name but also its best self in a stunning white wine that is among the largest summer discoveries of botilia.gr.

Although the variety’s place of origin is the Ionian Islands, it found hospitable territory in the vineyards of Sotiriou family in Lesini, just outside Messolongi. There it grew taking advantage of the ideal conditions provided by both the mountains, the forests and the lagoon nearby.

Unusually fresh and bright, both aromatic and flavourful, the white wine "the jewel of August 2013" is a terrific example of the capabilities of the variety.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Pale yellow color in the glass.

Intense feeling of freshness on the nose with fruit and flowers mingling in an impressive aromatic combination. Lavender, lemon, evening primrose and lilac meet grapes, melon, pineapple, peach, loquat and vanilla. Orange zest, honey and slight mineralitycomplement the rich aromatic set.

In the mouth, rich body with balanced, refreshing acidity and slight sweetness that brings out the fruit and flower aromas. The long-lasting aftertaste  leaves a sense of peach and honey in the mouth.

Technical stuff
Color white
Type dry
Year 2013
Alcohol
Origin Mesolongi
Variety Goustolidi
Aromas lavender, lemon, evening primrose, grape, melon, pineapple, peach, loquat, vanilla, orange zest, honey, minerality
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

JEWEL OF AUGUST 2013 - SOTIRIOU WINERY

PAIR IT

Combine it with small fish in the oven, seafood dishes or salads. Alternatively enjoy it on its own as an aperitif

Stuffed squids

  • 1/2 kg squids
  • 2 Onions finely chopped
  • 1 leek finely chopped
  • 1 red Florina pepper
  • 1 cup rice
  • 1/2 cup white wine
  • Olive oil
  • Salt
  • Pepper

Clean the squids by removing the plastic membrane and their skin. Remove the heads, place them separately on a plate, and chop them.

Saute onion and leek in a pan. Add the chopped tentacles to the mixture and finally the rice. Saute them together for a few minutes. Pour a glass of white wine in the pan. Pour in the mixture the chopped Florina pepper, the dill, and the mint. Add salt and pepper.

Fill the squid up to 2/3 with the filling and close it with a toothpick. Put some olive oil on the squids, salt, pepper, and a little sweet paprika. Put them in a pan, cover them with some water, wine, and olive oil and place them in a preheated oven at 200 degrees.

Bake for 35'-40 '(or until the rice is tender).

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