Vineyards are located at altitudes of between 35 and 150 meters and Argyros owns plots of some of the oldest vines on the island - at up to 150 years of age! Vines are grown on the classic volcanic soil with rugged, heavy black basalt and super-light, white porous pumice degraded stones. There is no clay in the soil and the whole island is phylloxera free, which means the vines grow on their original (ungrafted) roots.
The winds on the island are particularly hot and dry and there is very little water, hence the viticulture is uniquely designed to protect against one and preserve the other. This is done via the unique bush vine trellising system where old vines are trained in a wicker basket shape no more than a foot or two of the ground (please also see note on our Gaía Wild Ferment Santorini Assrytiko).
80% Assrytiko, 10% Athrini and 10% Aidani.
Hand harvested grapes were dried in the open air for a number of days to concentrate the flavours and aromas. The wine then underwent a slow fermentation and was aged in French oak barrels for 4 years.
13.0% abv - 185g/lt residual sugar
Drink now and over the next 5 years.
Argyros Estate was established in 1903 by Georgios Argyros with a small 5 acre holding. In 1950 it passed to his son Matthew, who expanded it to over 15 acres. But it was grandson Yiannis, who in 1974 not only took over but grew holdings to 65 acres whilst upgrading both viticultural practices and the whole winery.
Now 4th generation Matthew is in charge and he is exploring further the role of indigenous grapes such as Athiri and Aidani, and how they work with and compliment the main white grape on the island – Assrytiko.
Serve with any rich and sweet puddings, especially old fashioned favourites such as stickie-toffee pudding and treacle tart. Will also work well with cheese as an alternative to port.
In the press
Silver- Decanter World Wine Awards 2016
Silver- International Wine and Spirit Competition 2014 (2007 Vintage)