Structure
Drinking window
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: unripe citrus, lemon blossom, yeast
Palate: quince, apricot, bergamot, pineapple
Assyrtiko planted in Nemea married to Kydonitsa from Vlahioti, exuberant and fine with unripe citrus and lemon blossom over faint yeast and oak, an awakening acidity and a quince-and-bergamot second dimension from the Kydonitsa.
What it pairs with
-
Grilled sea bass
The Assyrtiko minerality and awakening acidity are built for whole grilled fish. -
Lemon and herb roast chicken
Short oak contact gives the oiliness needed for roast poultry. -
Mussels in white wine
Citrus and quince notes lift shellfish liquor without covering it.
Facts
- Producer
- Mitravelas Estate · visiting guide
- Grapes
- Assyrtiko (80%), Kydonitsa (20%)
- Oak
- Part of the Assyrtiko ferments in oak barrels; four to five months in oak barrels and stainless steel tanks on organic lees
- ABV
- 13.0%
- Price
- €14-17 at retail
- Drinking window
- 1-3 from vintage
Frequently asked about Emigre
What does Emigre taste like?
Mitravelas describes an exuberant white with finesse, fruitiness and Assyrtiko's familiar minerality. The nose has intense fruit with unripe citrus fruits and lemon blossoms and faint notes of yeast and oak, while the Kydonitsa adds ripe quince, peach, apricot, pear, pineapple, rosehip, bergamot and lime.
What grapes are in Emigre?
Assyrtiko, originally a Santorini variety, planted in Nemea, blended with 20 percent Kydonitsa of the Morea. Mitravelas sources the Assyrtiko from Bogazi in Nemea and the Kydonitsa from Vlahioti in Laconia.
Is Emigre oaked?
Partly. The wine is vinified in stainless steel tanks but part of the Assyrtiko ferments in oak barrels, and it then spends four to five months in oak and steel over organic lees.
What temperature should Emigre be served at?
The producer specifies 8 to 10 degrees Celsius, and gives the wine an ageing potential of more than three years.