A wine which beautifully combines overripe grapes and the acidity of Assyrtiko. An elegant and delicious sweet wine.
Region: PDO Santorini
Varieties: Assyrtiko 75%, Aidani 25%
Style: Sweet White
Vinification techniques: Typical white wine vinification from sun dried grapes (10-12 days). Ageing in old oak barrels for a minimum of 24 months.
History: Vinsanto is the most genuine descendant of the “passon oinon”, as were called the sun dried wines in antiquity. During the Medieval, the ancient, volcanic Thira was renamed as Santo Erini – Santorini, thus the wine took the name Vino Santo – Vinsanto, declaring its origin, by the Venetians. Thus, the name Vinsanto is a «historical name of appellation», one of the few still existing.
Tasting characteristics: Bright, orange-golden colour, amber, as a result of the sun drying process and the extended ageing in the barrels. Rich and complex aroma with dominant scents of dried and sugared fruits (raisins, apricots). Exquisite structure, acidity and finesse, with a strong, long-lasting aftertaste.
To be kept for several decades.
Food pairing: To serve chilled (11°C) with strong cheese, sweet dried fruit and chocolate.
Total Acidity: 8,5 g/L
Residual Sugar: 320 g/L
Total SO2: 90 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.