ORIGIN OF GRAPES : A single nineyard of centenarian Assyrtiko vines, located in one of the best spots of Pyrgos area
VINIFICATION : Fermentation with indigenous yeasts using skin contact, exactly like in red type vinification. Maceration for several weeks and ageing on the lees for 10 months. Natural vinification process without interference during fermentation and ageing, apart from minimum sulfite addition during bottling.
DESCRIPTION : Intense nose, revealing another aspect of Santorini’s character. Herbal notes like Chamomile, peppermint, black tea and spices like cardamon and coriander. Structured and generous mouthfeel with firm tannins balanced by the richness and the volume of the wine. Long aftertaste with salinity and a spicy finish.
AGEING POTENTIAL : Still unknown, due to the “orange” nature of the wine and its recent production. We are certain that it will keep evolving in the bottles for the least 5 years.
Best served at 14 – 16 C; accompanies a large variety of tastes, especially spicy Mediterranean and Asian dishes. Perfect pair for most white meats and far-east courses with sweet and sour sauces.