The use of amphora with the combination of “battonage” highlights the varietal character and the terroir.
Collection of over-ripped grapes and placement in a cooling chamber. Use of vertical press on whole clustered grapes. Alcoholic fermentation takes place in amphorae using selected yeasts at a temperature of 16-17° C. Aging of the wine in amphora on its fine lees for approximately 4 months while “battonage” is also applied. After bottling, the wine is cellared for another 10 months.
Taste features – Aging
A wine revealing the uniqueness of the variety and the terroir. On the nose, multi-layered aromatic character with a distinctive presence of overripe citrus and stone fruit aromas. Flowery and herbaceous character with a persistent honeycomb note and the predominant flint aromas. Balanced and complex mouthfeel, excellent structure, with a persistent iodine aftertaste.
Ideal food combination
Fatty fish such as e.g. smoked eel, shellfish, meat with white sauces.
Type of wine
Protected Designation of Origin Santorini
Laoudia vineyard, small terraces at Pirgos village
Dominant soil type
Sandy volcanic soils, rich in pumice stone and ash
1,5 tons per hectare
Age – Plant formation
Perennial, they are planted in terraces, in a traditional pattern of spirals (“kouloura”)