A barrel fermented Assyrtiko which demostrates the aging qualities of the variety.
Region: PDO Santorini
Varieties: Assyrtiko 100%
Style: Dry White
Vinification techniques:Typical white wine vinification techniques, in French oak barrels of 225lt and 500 . New oak is used at 30% and the rest is 2nd and 3rd use, the sur lies method is applied for 6-8 months.
Tasting characteristics: Deep lemon colour, complex nose with citrus fruits and wood notes. Round and smooth in the mouth with the acidity being the back bone that allows it to age. Citrus and minerality harmonically balanced with discreet vanilla essences and butter notes
With the vines exceeding over 50 years this wine will benefit from extending ageing and further improve.
Food apiring: To serve with fish or white meats with white piquant sauces, smoked cheese and smoked salmon.
Total Acidity: 6.5 g/L
Residual Sugar: 3,5 g/L
Total SO2: 100 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.