Classics
Santorini, Nykteri, and Vinsanto stand as the foundation of our winemaking legacy being the first three original labels of the winery. Santorini showcases the pure expression of Assyrtiko, with vibrant minerality and crisp acidity. Nykteri reveals the rich and full-bodied character of aged Assyrtiko, while Vinsanto captivates with its lusciously sweet dessert wine, complex flavors, and lingering finish. Immerse yourself in the enduring allure of these Classic wines, meticulously crafted with unwavering dedication and deep respect for Santorini’s esteemed winemaking traditions.
Santorini
Vintage |
2022 |
Variety |
90% Assyrtiko – 5% Athiri – 5% Aidani |
Appellation |
PDO Santorini |
Origin of grapes |
80 years old vines from the main viticulture areas of the island. |
Vinification |
White wine vinification in stainless steel. Each variety is vinified separately and the final blend depends on the vintage. Final blend is decided depending on each vintage’s aromatic profile. The wine ages on its lees for a minimum of twelve months. |
Description |
Fruity nose with ample stone fruit floral and herbal hints combined with the classic intense minerality, gentle structure fresh acidity and persistent finish. |
Best served |
At 9-11°C. Pairs ideally with sea dishes like fish tartar, shrimp and crawfish, octopus and roasted fish. |
Ageing potential |
5-7 years. |
Nykteri
Vintage |
2020 |
Variety |
90% Assyrtiko – 5% Athiri – 5% Aidani |
Appellation |
PDO Santorini |
Origin of grapes |
Centenarian vines from vineyards in Megalochori and Pyrgos villages at 350-400 meters of elevation. Late harvest, as tradition mandates, aiming in body fullness and rich aromatic palate. |
Vinification |
Free-run juice ferments in large, mostly second use, oak barrels. Once the ideal oak integration is achieved, the wine is transferred to stainless steel tanks for longer lees stirring. Total maturation on the lees for 16 months is followed by cellaring for four months in the bottle. |
Description |
Powerful nose with ripe fruit notes (quince) and intense minerality. Voluptuous and fine, rich body with vibrant acidity and long briny finish. |
Best served |
At 12-14°C. A rich, voluptuous wine pairs ideally with grilled salmon or seared tuna and can stand up to meat dishes like lamb or braised duck. For the vegetarians, try it with smoked eggplant dip and pita or pasta with tomato-based red sauces. |
Ageing potential |
More than 10 years. |
Vinsanto
Vintage |
2010 |
Variety |
85% Assyrtiko – 15% Aidani |
Appellation |
PDO Santorini |
Origin of grapes |
Selected centenarian vines from the vineyards of Pyrgos, Megalochori, Exo Gonia and Akrotiri. |
Vinification |
The grapes are allowed to dry under the hot Santorini sun for 9-14 days. They get dehydrated and produce a juice of intense concentration in terms of sugar, acidity and aromas. Fermentation takes place in stainless steel tanks and stops deliberately, resulting in high levels of residual sugar. Vinsanto ages in old French oak barrels of 225 lt. and 500 lt. for a minimum of 12 years. |
Description |
High intensity aromas of dried fruit, coffee, caramel chocolate and nuts. Sweet, complex mouth with searing acidity balancing sugar; very long finish. |
Best served |
At 6-8°C as a dessert concluding a rich meal or as a pair to chocolate desserts, crème brûlée, baklava or semolina halva. A favorite pairing is with soft or aged cheese. |
Ageing potential |
More than 10 years after release. |