Santorini is a volcanic island in the Aegean sea off mainland Greece. The soil is volcanic and mineral rich, but low on nutrients, ensuring low yields and a potentially high quality crop. Grapes are sourced from the upland vineyard of Pyrgos. Fruit is harvested from 80 year old, un-grafted Assyrtiko vines, trained incredibly low to the ground - in interesting basket shapes - to counter the effects of the strong winds on the island.
The production process involves a combination of modern and traditional wine making practices. Harvested grapes are first crushed and cold soaked with skin contact; the must is then transferred to a mix of stainless steel tanks (50%), oak casks (35%) and acacia wood barrels (15%), 'Wild ferment' refers to the use of natural yeast fermentation.
Drink now and over the next 2 years.
Founders Leon Karatsalos and Yiannis Paraskevopoulos run two wineries, one in Nemea and the one in question in Santorini. The Santorini winery was born out of a abandoned tomato processing factory, with the new owners able to breath new light into the old industrial complex. Small scale, rare Assyrtiko vinegar production runs alongside.
This wine will work with a number of different options, traditionally white fish but also other seafood, poultry and lamb.
Suitable for vegans and vegetarians.
In the press
Regional Trophy - Greek White over £15- Decanter World Wine Awards 2014 (2013 Vintage)
Regional Trophy - Greek White over £15- Decanter World Wine Awards 2013 (2012 Vintage)
Gold- Decanter World Wine Awards 2015 (2014 Vintage)
The Wine Gang: "The palate is salty dry with lazer-beam precision and very funky wild ferment layering of complexity with oak wreathed into the mix with sensitivity. The finish is dry, with lasting salty and tangy flavours. Unique and outstanding wine."