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.