Project Description

Nykteri

A wine of unique intensity, combining the traditional Nykteri vinification with a more innovative approach.

Winemaking

Grapes harvest at the maximum level of natural ripening. Use of vertical press on whole- clustered grapes. Alcoholic fermentation in large French oak barrels, at a temperature of 15-16° C, followed by the aging of the wine on its fine lees, for 8 months. After bottling, the wine further ages in the bottle for at least 6 months.

Taste features – Aging

A wine of unique intensity, combining the traditional Nykteri vinification with a more innovative approach. Multi-layered aromatic character of ripe, caramelized citrus and stone fruit, honeycomb, roasted nuts and vanilla notes. Exuberant, rich and ripe mouthfeel, with very good condensation and persistent finish. A gastronomic wine due to its complexity, with great aging potential.

Ideal food combination

Hard cheese such as Arseniko of Naxos, ladotyri and chloro of Santorini. Big fatty fish as well as meat with white sauces. It could also be combined with fish roe or sea urchin.

Type of wine
White dry

Protected Designation of Origin Santorini

Variety composition
100% Assyrtiko

Production
3.000 bottles

Vineyard
Terraces on the southeastern slopes of Pirgos

Dominant soil type
Sandy volcanic soils, rich in pumice stone and ash

Area yields
1.5 tons per hectare

Age – Plant formationν
Perennial, they are planted in terraces, in a traditional pattern of spirals (“kouloura”)

Harvest dates
Mid-August