VINSANTO

Description

• PDO Santorini
• Variety: Assyrtiko 85% with 15% Aidani
• Source of grapes: Grapes are sourced from old vines averaging 100 years of age from vineyards in the villages of Megalochori, Pyrgos, Exo Gonia and Akrotiri.
• Winemaking: The grapes are left to sun-dry in a traditional way for 9 to 14 days under the hot sun of Santorini in order to evaporate the juice losing their weight and concentrate their amount of sugar, acidity levels and flavors. Fermentation follows in tanks and lasts for several days. It stops spontaneously leaving a significant amount of residual sugars. Maturation takes place in old French oak barrels of 225lt and 500lt for at least 90 months
• Description: Dense and complex aromas of dried fruits, chocolate, caramel, espresso coffee and nuts. Luscious on the palate, yet not cloying with “kicking” acidity levels. Exuberant and complex lingering finish. This mahogany colored wine-elixir concentrates all the special traits of Santorini’s unique terroir.
• Ageing potential: 10+ years after bottling
• Distinctions:
  2007: Gold Medal _ΤEXSOM IWA 2016 , Gold Medal _18th Mundus Vini
  2006: Robert Parker (Mark Squires): 94, Gold Medal _17th Mundus Vini
  2005: Silver Medal _Mundus Vini 2009 and 2010
  2004: Gold Medal _ 14th Thessaloniki IWC
• Serving and food pairing: Served at 7-9°C. You can enjoy it on its own after a lovely dinner. But it will be a heavenly-made pairing with chocolate desserts, crème brûlée and greek “baklava” or semolina halva. It will also greatly withstand the antithesis of serving it next to savory dishes such as Roquefort, kopanisti or matured graviera cheese, quiche lorraine or even with prosciutto and dried figs.