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Sea brem fillet with grass
Sea brem fillet with grass


For 2 people

600 g. synagrida.

300 g. endive.

4 tomato slices

Three slices of lime

Olive oil





Fillet synagrida, wash with cold water then drain.

Peel the chicory and steam boil for a little.

Sprinkle the vegetables with olive oil and lemon salt and pepper.

Bake the fish on the grill 4 minutes on each side.

The neck Bake the slices and tomatoes for a few minutes.

On a plate alternately place the slices of fish and slices of tomato and lemon slices, pour a small amount of olive oil with rosemary and lemon juice.

The perfect combination is Malagouzia which together with the fish will yield the most from the aromas of the wine.


MalagouziaWhite Dry

Type:Dry White P.G.I. Halkidiki.Varietal Composition:Malagouzia.Organoleptic Analysis:Brilliant lemon color. Complex nose with aromas of pear, mango and citron. Herbal hints of basil and mint. Full rich, round mouth with intense flavor, balanced acidity with a long persistent finish with fruity notes.

Altitude:100 - 150 m.Soil:Clay loam.Yield:8.000 kg/ha.Method of Production:Skin contact at low temperature. Vinification in stainless steel vats using selected yeasts at temperatures between 16 - 18°C. Aging on its lees for few months with periodical stirring, while a part matures in French oak barrels, enriching in this way the character of Malagouzia.

To Accompany:Fresh fish, white meat, pasta and fruits.Served:At 8 - 10° C.

See the label

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