Project Description

Santorini

Authentic and rich aromas that highlight the varietal character. Distinctive minerality and flint aromas with notes of iodine with a vibrant, rich and well-structured body.

Winemaking

Collection of grapes and placement in a cooling chamber for 24 hours. Low pressure, long press cycles on pneumatic presses of whole-cluster grapes. Alcoholic fermentation in stainless steel tanks using selected yeasts at a temperature of 16-17° C. The wine remains on the lees for about 3 months.

Taste features – Aging

Authentic and rich aromas that highlight the varietal character. Distinctive minerality and flint aromas with notes of iodine with a vibrant, rich and well-structured body, long and persistent aftertaste.

Ideal food combination

Carpaccio, pasta with shrimps, seafood.

Type of wine
White dry

Protected Designation of Origin Santorini

Variety composition
100% Assyrtiko

Production
25.000 bottles

Vineyard
Areas: Pyrgos, Emporio and Megalochori

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

Area yields
2 tons per hectare

Age of plants
50-100 years old

Harvest dates
Mid-August