Gentle, mineral nose with ripe stone fruit. Voluptuous mouthfeel with elegantly integrated acidity. High complexity with finesse and long, mineral finish.
Vineyard: Pyrgos & Megalochori
Vineyards: Santorini boasts vineyards that are some of the oldest in Greece, with a history dating back thousands of years. The island is home to approximately 1,200 hectares of vineyards, primarily located in the central and eastern parts of the island.
Terroir: The volcanic soil of Santorini is one of its defining features. The island was formed by a series of volcanic eruptions, resulting in a distinct terroir characterized by volcanic ash, pumice, and basalt. The soil is rich in minerals, which contributes to the unique flavors and aromas of the wines produced there.
Climate: Santorini has a Mediterranean climate, characterised by hot, dry summers and mild, wet winters. The island experiences strong winds, particularly during the summer months. The climate plays a crucial role in the viticulture of Santorini, as it helps protect the vines from diseases and encourages the development of concentrated flavours in the grapes.
Basket-shaped vine training: To protect the vines from the strong winds and conserve moisture, a unique vine training system called "kouloura" or "basket-shaped" is employed in Santorini. The vines are pruned in a circular shape, with the grapes positioned in the centre. This method helps shield the grapes from the wind and sun, leading to concentrated flavours and protection against sunburn.
Mineral-rich: the volcanic soil of Santorini is highly mineral-rich, which contributes to the distinctiveness of the wines produced on the island. The soil contains various minerals such as iron, potassium, calcium, and magnesium. These minerals play a crucial role in the nutrition and development of the grapevines, influencing the flavours, aromas, and overall quality of the wines.
Porous and retentive: one characteristic of volcanic soil is its porous nature. The pumice and volcanic ash have a porous structure that allows excellent drainage, preventing water from pooling around the roots of the vines. This is crucial in Santorini's arid climate, as it helps prevent water stress and reduces the risk of diseases caused by excess moisture.
Following a minimalistic approach, the goal is to let the wine express the terroir of the three magnificent vineyards. Stainless steel tank fermentation and ageing for over 12 months with frequent lees stirring. Post bottling, the wine receives four months of cellaring prior to release.
The wine remains on its lies for at least 12 months in stainless still tanks.