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Sxistolithos Chardonnay 2023 - Wines of Adam
Adam Wines

SXISTOLITHOS CHARDONNAY 2023 - WINES OF ADAM

  Greece / Thessaloniki
€13.70
€11.65
QTY
ADD TO CART At your doorstep in 1 - 3 days

The most beloved variety in the world with a Thessaloniki twist!

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Why do we love it?

Sxistolithos Chardonnay – Oenoi Adam is one of the few Greek Chardonnays made without barrel aging. Fermented in stainless steel tanks and matured on fine lees, it’s a juicy Chardonnay with rich fruit, slightly reminiscent of the New World style.

At the boutique winery Oenoi Adam, located in the village of the same name near Thessaloniki, they chose to cultivate the beloved white variety organically on the vineyard’s schist soils. Low yields and a careful, strict selection process form the foundation of Oenoi Adam’s Chardonnay.

With a modern and fresh approach, they avoided masking the variety’s aromas with oak, as is often done. Instead, they opted for light batonnage (stirring of the lees) for about 4 months to add body, creaminess, and complexity.

The combination of finesse, herbal notes, and rich tropical fruit makes this Chardonnay truly irresistible!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has pale lemon color with greenish hues. Intense aromas of grapefruit, bergamot, green apple, peach, lemon, lime, and unripe pineapple combined with herbal hints.

Juicy on the palate with medium body, with crisp acidity and slightly oily sensation. 

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13.5%
Origin Thessaloniki, Greece
Variety Chardonnay
Aromas Melon, bergamot, grapefruit, peach, banana, lime, passion fruit, green tea, grass
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

SXISTOLITHOS CHARDONNAY 2023 - WINES OF ADAM

PAIR IT

with chicken with zucchini, grilled vegetables, fish, or pasta with vegetables.

Chicken with zucchinis

  • 1 kg. chicken breast
  • 750 gr. zucchinis
  • 1 onion
  • 2-3 green onions
  • 1 chicken stock cube
  • 100 ml. olive oil
  • 2 eggs
  • 2 lemons
  • Salt
  • Pepper

 

Once the breast is cut into smaller fillets, mix in a bowl half the olive oil along with the chicken stock, until a mixture is made and the chicken is dipped. Put the fillets in a non-stick pan until they are evenly browned. Transfer the fillets to a saucepan and, in the pan, add the onion and sauté it in medium heat. Then mix the onion with the chicken. Put the pot on medium heat and add 1 cup of hot water. Simmer for 20 minutes, add zucchinis and chopped green onions, plus freshly ground pepper and salt if necessary.

Prepare the egg yolk by whipping the egg whites, add the yolks, the juice from 2 lemons and finally the hot liquid from the pan.

Pour in the egg sauce, and keep churning until it has been incorporated into the food.

 

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