This wine recently won the trophy for the overall best win at the Independent Wine Merchants Top 100 tasting.
It is made from Assyrttiko grapes grown on Santorini where the vines are coiled on the ground in craters of volcanic soil to stop them being blown away by the island’s strong winds.
The Assyrtiko grape from the upland vineyard of Pyrgos is more aromatic than the Assyrtiko from the other parts of Santorini.
After undergoing the 12-hour skin contact process at around 10οC, the grape must is placed in small 1.000 litre INOX tanks and in new 225lt French and American oak barrels and acacia barrels. The temperature is then allowed to rise naturally, without any further involvement. From that point on, modern technology passes the baton to traditional winemaking. Fermentation develops on its own at a gradual pace. The wild yeast strains that prevail are the ones which eventually determine the wine’s character. In every tank and barrel something different occurs. After the end of the fermentation, they choose only those tanks and barrels which, according to their expertise, raise the Assyrtiko to new levels of enjoyment.