Vinsanto

Vinsanto
Type: Naturally Sweet Wine

Vintage: 2004

Classification: Protected Denomination of Origin «Santorini».

Varietal Composition: Assytriko 75%, Aidani 25%

Vinification techniques: Classic white wine vinification from sun dried grapes (10-12 days). Ageing in old oak barrels for a minimum of 24 months. Vinsanto is the most genuine descendant of the “passon oinon”, as the sun dried wines were called in antiquity. During the Middle Ages the ancient volcanic Thira was renamed as Santo Erini – Santorini and thus the wine took the name Vino Santo – Vinsanto, thus declaring its place of origin. Thus, the name is a «historical name of appelation», one of the few still in existence.

Organoleptic characteristics: Bright orange-golden color. Rich and complex aroma with dominant scents of dried and sugared fruits. Exquisite structure, acidity and finesse, with a strong aftertaste.

Ageing potential: Unlimited.

Serving Suggestions: Strong cheese, sweet dried fruit and chocolate. Served at 11° C.

Age of vines: Over 50 years.

Santorini Barrel

Santorini Barrel
Type: Dry White Wine.

Vintage: 2012

Classification: Wine with Appellation of Superior Quality «Santorini».

Varietal Composition:  Assyrtiko 100%

Vinification techniques: Fermentation in French oak barrels and ageing of the wine with wine lees for approximately 6 months (method ΅Άsur liesΆΆ).

Organoleptic characteristics: Bright gold and blonde color, with discreet presence of wood with hints of citrus fruits, full and round refreshing taste with balance, good acidity and long aftertaste with a characteristic minerality, typical of the variety, at itΆs very best.

Ageing potential: Over 7 years.

Serving Suggestions: Fish and white meat with white piquant sauces, smoked cheese and smoked salmon. Served at 12° C.

Age of vines: Over 50 years.

Santorini

Santorini
Type: Dry White Wine.

Vintage: 2012

Classification: Wine with Protected Denomination of Origin «Santorini».

Varietal Composition: Assyrtiko 100%

Vinification techniques: Typical white wine vinification techniques. Fermentation in stainless steel tanks under controlled temperature.

Organoleptic characteristics: Straw blonde colour, with light shades of green and a subtle nose of citrus fruit. Excellent structure with a depth of flavor and an acidity which brings the flavors to the fore and adds freshness, with a lasting after-taste. Has the characteristic mineral taste -typical of the variety and the soil of Santorini- at itΆs very best.

Ageing potential: Over 6 years.

Serving Suggestions: Fish and white meat with light sauces. Served at 10 - 11° C.

Age of vines: Over 50 years.

Assyrtiko-Athiri

Assyrtiko-Athiri
Type: Dry White Wine.

Vintage: 2012

Classification: Wine with Appellation of Superior Quality «Santorini».

Varietal Composition: Assyrtiko 75%, Athiri 25%

Vinification techniques: Fermentation in stainless steel tanks under controlled temperature.

Organoleptic characteristics: Colour straw blonde, bright, with a nose of ripe citrus fruit. With refreshing acidity and a delightful after-taste.

Ageing potential: Minimum of 3 years.

Serving Suggestions: Traditional Greek recipes. Served at 10 - 11° C.

Age of vines: More than 50 years.

Varietal Composition: Mandilaria 100%

Apiliotis
Type:  Red Naturally Sweet Wine.

Vintage: 2008

Varietal Composition: Mandilaria 100%

Vinification techniques: The grapes are sun dried for 10-12 days, then are taken to the destemmer crusher. The wine is then aged in old oak barrels for a minimum of 24 months.

Organoleptic characteristics: Deep and rich red colour, with the proper balance between sugars, tannins and acidity. With a vibrant and complex after-taste.

Ageing potential:  No limit.

Serving Suggestions: Strong cheese, sweet dried fruit and chocolate. Served at 11° C.

Age of vines: Over 50 years.

Vinsanto Special 2002 (Sweet Wine)

This is the juice that flows freely from Sweet - Vinsanto Special 2002 the sun-dried grapes before they are pressed. It does not contain any aromas from the skins and seeds. We produce approximately 500 bottles per year.

Vinsanto (Sweet Wine)

A PDO naturally sweet wine with caramel colour made from white sun-dried grapes. sweet - Vinsanto The grapes are sun-dried for 14 days. This wine is a blend of 'Assyrtiko', 'Aidani', and 'Athiri', with a strong yellow-brown colour and the rich aromas of coffee, caramel, dried fruits and marmalade, raisin and dried nuts. A fine balance between intense sweetness and acidity.
The name Vinsanto is Italian and derives from the words vino (wine) and Santo (Santorini).
Vinsanto is produced exclusively in Santorini. The grapes are sun-dried for 14 days, and their sugars are dehydrated and caramelised. Five kilos of dried grapes produce a litre of Vinsanto. The wine is aged in oak barrels in the cellar of our winery for 2-4 years before bottling. The process of aging continues in the bottles for many years to come. Recommended serving temperature at 7-9ºC, and best enjoyed before a meal accompanied by fruit, dried nuts, cake, chocolate, or poured on ice-cream, or after a meal.

Aged White Wine - Nychteri Aged White Wine – Nychteri

Nychteri (PDO) is an aged white wine, made from overripe grapes, with complex aromatic elements and rich in alcohol. It combines sophistication and maturity, while providing refreshing acidity. The wine is aged in oak barrels (V022 type) that give it its distinctive character and make it an excellent wine of Assyrtiko, an indigenous variety of Santorini. Served at 11ºC, this wine is best enjoyed with seafood and traditional local delicacies

Physalis (Rosé)

A high quality table wine made from blending two grape varieties, 'Assyrtiko' and 'Mantilaria', with a rich  aroma of fresh fruit and a full-bodied and soft taste. It has a bright rosé colour. Best enjoyed at 11-12ºC with poultry, white sauces, seafood and fruit.

Young White Wine – Assyrtikos

Assyrtikos (PDO) is a young, dry white wine ,madeasirtiko-thumb from selected grapes of the 'Assyrtiko' variety grown with special care in the personal vineyard of the Koutsoyannopoulos family in Vothonas. This variety thrives in Santorini for 3.500 years now. This wine is produced from 'free-run' juice, a juice that flows freely from the grapes before they are pressed. This technique helps the wine to preserve the freshness and aromas of the fruit. It is a high quality fresh fruity wine, because it is bottled on the fifth month of its lifecycle which also helps to preserve the freshness and aromas of the fruit. It is best enjoyed with fish, poultry, cheeses, and white sauces. Recommended serving temperature at 10-11ºC

Ampelones (Aged Red Wine)

A red wine made from the fine indigenous varieties erithros paleomenos- ampelones 'Mantilaria, 'Mavrathiro'
and 'Mavrotragano'. This wine, Ampelones meaning vineyards, is named after the family vineyard where the grapes are grown. The wine is aged in oak barrels for 18 months, thus acquiring an exceptional oak aroma, ruby colour and a velvety, soft taste. Best enjoyed with meat, red sauces and spicy delicacies. Recommended serving at 15-17ºC.                           

Mavrotragano 2009, PGI Cyclades, Mavrotragano 100%

Grapes from our vineyards but also from associated growers.
This particular variety covers less than 2% of the Santorini vineyards.

Vinification: typical red vinification with skin contact for 7 days. oak Maturation in barrels for 18 months and reductive ageing in stainless steel tanks for 6 months. Bottled manually, unfiltered with only a small amount of sulphur.
2009Production : 5,000 bottles.

Characteristics: intense red colour with bright hues. Red forest fruit aromas, bitter chocolate, tobacco and minerality. A mascular palate with a tannic character and long aftertaste.
Served at 16-18 ° c with red spicy meats, casseroles, as well as mature full fat cheese.
Potential aging in the bottle for at least 10 years

Santorini 2012, PDO Santorini, Assyrtiko 100%.

Grapes from the vineyards of villages: Pyrgos, Megalochori, Akrotiri and Vourvoulos.

Vinification: Direct separation of must from grapes, clarification and fermentation with indigenous yeasts at 18 °C. Stay with the Lees for 40 days. Maturation in stainless steel tanks and bottled with light filtering and sulfating.
2012 Production: 52,000 bottles.

Characteristics: Soft yellow colour with golden shades and delicate aromas of citrus, white flowers and minerality. Full and aromatic on the palate with an intensive mineral character.
Long aftertaste with a certain freshness coming from the crunching acidity of the wine, which is typical of the vineyards of Santorini. This is an amazingly versatile wine, matching seafood, oily fish e.g. salmon and shellfish, yellow cheese, chicken, pork and a variety of dishes, even tomato and asparagus. Served at 12-14˚C.
Potential aging in the bottle for at least 5 years.

Taste Santo Wines

Meet SantoWines, browse our distinctive wines and learn about the unique in the world Santorini vineyard!
We look forward to welcoming you at our winery, to meet you in person and to offer you an unforgettable wine experience…
Enjoy SantoWines from the terrace of our winery with a great view to Santorini volcano and the Aegean sea…