Thalassitis Assyrtiko

“ A rich and complex nose gives way to a palate full of intense lush vivacious peach fruit, concentrated and powerful but with elegance, lovely drinking.”

2014 vintage, Decanter World Wine Awards 2015

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Vineyard Information

Age of the Vines: 70-80 years

Harvest: Hand-harvested, rigorously sorted, into 20 kg crates.

Yield: 20hl/ha

Soil: Volcanic pumice

Trellising: Traditional “Kouloura” system of basket-shaped anpelies.

Winemaking Process

Pre-fermentation: harvested berries are chilled down to 4^oC, in cooling chambers and then destemmed and cold soaked for 12hours at approx. 10 oC. This prefermentation extraction will contribute greatly in enhancing the varietal aromas of Assyrtiko.

Fermentation: 100% stainless steel at 16-17 oC with selected yeast strains. No malic acid in the grapes due to the terroir of Santorini. So no malolactic fermentation needed.

Tasting advice

Serving temperature: best served at 8  to 10^oC.

Food recommandations: seafood, fish, shellfish or even fatty meats (duck, pork, lamb) such as lamb stewed in lemon sauce or just a roasted leg of lamb with lemon on it and sea salt.

You could also do crudo. Assyrtiko and oysters is unbeatable. With acidic dishes in general.

Awards

2013 Vintage, Decanter World Wine Awards, U.K. 2014, Gold medal

Ratings

2016 vintage, Jancis Robinson, MW Julia Harding, 17 points

2015 vintage, Wine advocate, 94 points

2015 vintage, Jancis Robinson, MW Julia Harding, 17 points

2009 vintage, Jancis Robinson, MW Julia Harding, 17.5 points

2003 vintage, Jancis Robinson, MW Julia Harding, 18 points