Single Vineyards
Explore Santorini’s unique terroir with our Single Vineyard series, a collection of impeccable quality wines from distinguished parcels. This limited production, including Louroi Platia, Ftelos, Kamaras and Papas, originates from the island’s most exceptional vineyards. Each meticulously micro-vinified bottle is a testament to Assyrtiko’s superb quality and its remarkable capacity to age. Produced only in the finest vintages, these wines offer a unique expression of Santorini’s diverse landscapes and exceptional terroir.
Louroi Platia
Vintage |
2022 |
Variety |
100% Assyrtiko |
Appellation |
PDO Santorini |
Origin of grapes |
A single vineyard of 150 years old vines in Pyrgos village. |
Vinification |
A short pre-fermentation cold soak followed by stainless steel tank fermentation under controlled temperature. Maturation on the gross lees for 12 months with frequent lees stirring. A year of cellaring adds more complexity. |
Description |
White blossom springtime aromas, ripe exotic fruits with sweet herb aromatics and peppery notes. Lovely weight with grip and extract. Palate shows candied quince with zingy acidity and a mineral, long finish. |
Best served |
Decant before serving at 11-13°C, to allow the wine to breathe. Its exotic and spicy character pairs nicely with sushi, tuna mango carpacio with capers and sweet and sour pork with quince. |
Ageing potential |
More than 10 years. |
Ftelos
Vintage |
2021 |
Variety |
100% Assyrtiko |
Appellation |
PDO Santorini |
Origin of grapes |
A single vineyard of 150 years old vines located in the village of Fira facing the caldera rim. |
Vinification |
A short pre-fermentation cold soak followed by stainless steel tank fermentation under controlled temperature. Maturation on the gross lees for 24 months with frequent lees stirring. A year of cellaring adds more depth. |
Description |
Bright apricot nose with flinty minerality. Sea weed, pink grapefruit on a juicy backbone. Impressively elegant mouthfeel with a briny tang and sea breeze flavours, lemon merangue pie and roasted cashew. Gorgeous sunny, salty and crystalline endless finish. |
Best served |
Decant before serving at 11-13°C. Enjoy with oysters, saffron stemmed mussels, dolmades filled with sardines and pistachio crusted salmon. |
Ageing potential |
More than 10 years. |
Kamaras
Vintage |
2021 |
Variety |
100% Assyrtiko |
Appellation |
PDO Santorini |
Origin of grapes |
A single vineyard of 150 years-old vines located in Akrotiri village. |
Vinification |
A short pre-fermentation cold soak followed by stainless steel tank fermentation under controlled temperature. Maturation on the gross lees for 12 months with frequent lees stirring. A year of cellaring adds more depth. |
Description |
White citrus blossom flowers. Bright nectarine nose and flinty minerality. Lime and sweet herbal aromas. Impressively elegant mouthfeel with a saline finish. |
Best served |
Decant before serving at 11-13°C, to allow the wine to breathe. It perfectly pairs with dishes that have a seafood twist, such as mackerel savoro (marinated), as well as creamy and tangy textures, such as seafood dakos or ravioli with goat cheese cream. |
Ageing potential |
More than 10 years. |
Papas
Vintage |
2021 |
Variety |
100% Assyrtiko |
Appellation |
PDO Santorini |
Origin of grapes |
A single vineyard of over 150 years old vines in Megalochori village. |
Vinification |
A short pre-fermentation cold soak followed by stainless steel tank fer-mentation under controlled temperature. Maturation with the gross lees for 22 months in stainless steel tank and two months in large oak before bottling. A year of cellaring adds more complexity and layers to this fine single vineyard wine. |
Description |
Taut and chalky minerality with ripe stone fruit and herbal notes. Reminiscent of thyme and tea. Generously structured mouthfeel, complex and multi-layered. Full body, high concentration with a long savory and mineral finish. |
Best served |
Decant before serving at 11-13°C to emphasize the crispy character and purity of fruit. Enjoy with shellfish, smoked eel, herbal-crusted lamb and soy-based dishes. |
Ageing potential |
More than 10 years. |