A rare native grape variety from the island of Santorini, full of character and complexity.
Region: PGI Cyclades
Varieties: Mavrotragano 100%
Style: Dry red
Vinification techniques: Typical red vinification techniques, fermentation and ageing in in French oak barrels for 18 months.
Tasting characteristics: Deep ruby colour, ripe black fruits on the nose with well balanced oak elements. Full bodied with high tannins and acidity. With age vines exceeding 50 years this is a wine that will benefit from extending ageing.
Food pairing: Grilled Rib of beef, wild boar ragu to cut through the tannins of this big wine.
Total Acidity: 6,4 g/L
Residual Sugar: 4 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.