A unique wine, representing the Santorinian tradition.
Type: White, PDO Santorini
Varietal Composition: Assyrtiko 100%
Region: Santorini, Cyclades
Alcohol Volume: 15%
Vinification techniques: Typical, white wine vinification, where the fermentation and ageing take place in old, oak barrels and on the lees for 30 months. Nychteri is released in the market after 3 years.
Nychteri was the traditional white wine of Santorini, which was produced by overripe Assyrtiko grapes. During the elaboration of the must, the free-run juice was destined to become Nychteri. The fermentation and ageing processes took place for long periods in old oak barrels, that where rarely being topped up. Thus, the oxidative ageing phenomena took place, giving Nychteri a particular character, similar to Sherry wines. The usual characteristics of this wine were the high alcoholic grades (over 15%vol.) and some residual sugar.
Nowadays, the above characteristics are maintained, apart from the oxidative ageing phenomena.
Tasting characteristics: Complex, with aromas of ripe citrus, honeysuckle, nuts, dried and minerality. Full-bodied wine, with complex flavours, balance and some residual sugar that gives a special character to Nychteri.
Food pairing: Foie Grass, duck in orange sauce, stew with white sauce and aged cheese.
Total Acidity: 7,2 g/L
Residual Sugar: 5,5 g/L
Total SO2: 120 ppm
The viticultural region of the island has a size of approximately 1,400 hectares, starting at sea level and ascending in terraces up to the caldera, which has a height of 150 to 250 meters above sea level depending on the location. The vines are classified as old vines (since they were not destroyed during the Phylloxera epidemic), and are over 50 years in age. The rejuvenation of the vineyards employs the same technique from antiquity to the present day, that of "kataboladi". This is the technique in which in the place of the dead vine, a branch from an adjacent vine is planted in the soil (to an approximate depth of 30 cm)
The pruning techniques:
The soil of Santorini and the pruning technique of the vineyards make the grapes and the vineyards unique all over the world.The soil is sandy and is a mixture of volcanic ash and pumice. There are a number of pruning techniques employed; the “giristi” and “koulouri” or “klada”.The pruning technique is both ancient and unique. It was created taking into account the soil and climate conditions of the island, as well as the farming tools and techniques available at the time. The sandy soil, the fierce spring winds, the time of year when the vineyards grow and the scorching sun of the summer have led to the creation of this peculiar and unique type of pruning.
The winery was initially located in the traditional canava of the Sigalas family. In 1998, a new production, bottling and ageing facility was constructed, located in a privately owned area. Since then, and after continuous investment in modernization and expansion of the facilities.