Dry white wine made from the Assyrtiko grape variety, native to Santorini
CLIMATE: Dry with limited rainfall during winter and spring.Moderate temperatures during winter. Warm to moderate temperatures during summer, usually without periods of extreme heat due to cooling northern winds. Strong winds throughout the year.
SOIL: Volcanic. Rocky, with a mixture of ash and pumice stone (iron and magnesium)
VINEYARDS : Located in the Exo Gialos area of Fira (Aspra Homata). Vineyards are non-irrigated using the traditional Santorini methods of pruning the vines into basket shapes (kouloura) to protect them from the wind and sun. The vineyards are at an altitude of 15 meters and the average age of basket vines are between 50-70 years old.
GRAPE YIELDS: 3500-4000 kilos per hectare
VINIFICATION TECHNIQUE: The juice is extracted by natural flow ONLY, (without mechanical pressure) using gravity and the weight of the grapes, in order to avoid the bitter and astringent substances from the skins and seeds of the grapes. Fermentation takes place in stainless steel tanks under mechanically controlled temperatures.
HARVEST: Usually begins near the beginning of August and lasts through the month.
BOTTLING: Begins after the 3rd month of production.
TASTING NOTES: Aromas of fresh citrus and characteristic Santorini minerality with crisp acidity. Full-bodied, with excellent structure, refreshing mouthfeel and a long lasting aftertaste. Assytikos from Santorini have aging potential from 5 to 10 years and beyond, developing nicely as the unique volcanic characters of the soil that influence the wines become more pronounced.
FOOD PAIRING: An elegant match with a range of first courses and salads as well as entrees of fish, seafood, cheese as well as meats with white sauces.