|Santorini Wines & Wine
| The vines are cultivated in
low basket shaped crowns, close to the ground for protection
from the strong winds. Coming off the sea, the nocturnal
fog brings much needed water to the vines during the hot
summer nights and together with the refreshing northerly
winds provide excellent growing conditions for the creation
of the superb Santorini wines.
The white wines from Santorini are exceptionally dry
with a distinct aroma of citrus combined with hints
of smoke and minerals from the volcanic soil.
The dessert wines from Santorini are called Vinsanto,
a derivative of the name Santorini. Vinsanto can be
naturally sweet or fortified and must be barrel-aged
for a minimum of two years. It is distinguished by its
superb velvety pallet with aromas of creme brulee, chocolate
and dried apricots.
| Appellation of Origin Santorini
of superior quality
Since 3,500 years ago, the Nykteri is synonymous to Santorini's
famous white wines. The formula to 'instant wine making'
on the night of the same day that the grapes were harvested
solved the problem of the variety's sensitive aroma deterioration.
The Nykteri comes from the Assyrtico, Athiri and Aidani
varieties. The wine making temperature does not exceed
the 18oC in order to preserve even the tenderest aromas
The wine is matured for 3 months at least in barrels.
In this way the wine's contact with barrel's wood gives
the Nykteri a special finesse.
|Crystal-clear, semi-yellow wine.
Dominated by the aromas of jasmine, citrus fruits, flowers
and pear, all these enhanced with a gentle vanilla sense.
A strong body with warm personality and a long lasting
taste. It is served in 11-12oC. It is perfectly accompanied
with grills and poultry as well as with local Greek dishes
such as tomato meatballs and fava dip.
| Name of Origin of Superior
Vinsanto is the most traditional wine of Santorini. The
famous sightseer of the 19th century Lois Lacroix who
visited Santorini describes in his 1853 book named "Ils
de la Grece" the Vinsanto:
".. No dessert wine can be compared to the white
Santorini Vinsanto. It is produced by grape, which is
placed in the house terraces, displayed in the sun for
15 days before it goes to the wine press. After one year
it becomes an exceptional sweet wine .."
VINSANTO wine is still produced in the same way. The name
of the wine, VINSANTO (vino-santo: the wine of Santorini)
proves wine's unique relation with the island. The uniqueness
of the wine is characteristic because this natural and
early stoppage of the fermentation process is succeeded
with the use of indigenous yeast without the addition
Vinsanto is usually low in alcohol and barrel-aged for
a period of years before being bottled. In the past, according
to Lambert-Gocs, a blend of white Asyrtico and red Mandilaria
was considered an ideal mixture.
These days the Santorini appellation insures that Vinsanto
is made exclusively from Asyrtiko and Aidani.
|The orange-yellow colour with
intense brown sheen reminds us of a different kind of
wine. It has an unusual aroma that is dominated by aging,
spices, honey, raisins and the lemon flower. The traditionally
sweet taste is intense but it is balanced with variety's
acidity. A round velvet rich wine which tries to finesse
the tongue between honey and lemon. It is served cold
between 6 and 8 degrees Celsius as a dessert wine to be
enjoyed alone or to accompany fruits and sweets.
| Appellation of Origin Santorini
of Superior Quality Vin de Liquer from Sun Dried Grapes
Vinsanto Vin De Liquer follows the traditional
technique of the sun dried Vinsanto. Well matured "Assyrtico"
and "Aidani" grape varieties are selected. The
grapes lie under the hot August sun for 7 to 15 days.
A careful break and pressing of the grapes follows and
the slow fermentation process starts. The fermentation
process is controlled on a daily basis.
|It has an orange-red color with
chestnut sheen. Dominated by the aromatic sweet spices
such as clove and cinnamon and by different dried fruits
such as the peach. Its sweet taste is wonderfully balanced
with alcohol and acidity. In this way an adequate underlay
for a healthy and robust wine is created. The honey and
flavours of the sweets dominate the taste. It is served
in 9oC as a dessert wine to be enjoyed alone or to accompany
sweets, ice cream, pistachios, almonds, cheese and foix
| A less sweet version of Vinsanto
It is typically made from a combination of raisined and
un-raisined grapes, or from grapes that have undergone
less sun drying than in the case of those employed in
Vinsanto. The wine, which has tremendous acidity, peach
flavours and a lingering aftertaste of wildflower honey,
spends one year in oak prior to release.
|This wine has a style and a
name dating back to
the Venetian occupation of the island (13th-16th centuries).
Brouska wine was traditionally dry red, white or rose
comprising of appropriate combinations of the local cultivated
pallet. It was held for a period of days in the pressing
bins, then pressed by foot, fermented on skins and stems
and barrel-aged. Although the raw style of traditional
Brousko has largely been abandoned in favour of free-run
must and international methods of vinification, it is
still to be found on the island.