Region of Origin: Santorini, south-eastern slopes of episkopi
Style: Dry White Wine
Grape varieties: 100% Assyrtiko
Drinking window: 2021-2028
Closure Type: Synthetic Cork
Age of the Vines: 70-80 years
Harvest: 100% manually with intensive selection in 20kg boxes.
Soil: Volcanic pumice
Trellising: Traditional “Kouloura” system of basket-shaped anpelies.
Pre-fermentation: harvested berries are chilled down to 4oC, 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.
Serving temperature: best served at 8 to 10oC.
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.
2013 Vintage, Decanter World Wine Awards, U.K. 2014, Gold medal
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