P.D.O. Santorini
100% Assyrtiko
Grape origin: From a single vineyard of centuries-old Assyrtiko vines located in one of Santorini’s best terroirs, Pyrgos.
Vinification: Spontaneous fermentation with natural yeasts in the presence of the skins, just like in red wine vinification (skin contact method). 19 days of total extraction, followed by 10 months of ageing on the lees. Natural vinification without any additives or intervention during fermentation and maturation, except for a minimal amount of sulphur dioxide during bottling (total SO2 40mg/lt).
Intense, distinctive nose revealing a different side of Santorini. Botanical notes in the foreground, such as chamomile, mint, and black tea, accompanied by spices such as cardamom and coriander. Mineral notes and fruity hints of pear and bergamot clearly indicate its origin. Structured and exuberant on the palate, with tannins balanced by the wine’s richness and volume. Long finish with saltiness and a hint of spices on the finish.
AGEING POTENTIAL: We do not know exactly due to the nature of the wine. However, based on our tasting, we believe that under ideal storage conditions, the wine can evolve for the next 5 years.
It is recommended to decant it into a carafe to allow it to breathe and reveal its complex character for at least one hour. It should be served at 13-15°C in a large Riesling glass and pairs well with a wide range of dishes.
More specifically, due to its “orange” nature and the presence of soft tannins, it can be paired with both fish and meat.
FOOD PAIRING: strong and mature graviera cheeses, top-quality fish such as grouper and sea bream, roast lamb or lamb chops. Without a doubt, it is also an excellent combination with pork and various ethnic dishes such as chicken curry, as well as spicy Moroccan cuisine. Its flavor is so versatile that we believe the list is endless. We encourage you to try your own combinations.
Reviews
There are no reviews yet.