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ARGYROS ESTATE VINSANTO 2013
Country: Greece, Santorini, Aegean Islands
Grape Varieties: 80% Assyrtiko, 10% Aidani, 10% Athiri
Grape Varieties: 80% Assyrtiko, 10% Aidani, 10% Athiri
Vineyard selection: Selected parcels from Episkopi
The youngest Vinsanto of Estate Argyros demonstrates what youth is for such a wine.
Vineyard: A strict selection of excessively old Assyrtiko, Aidani and Athiri vineyards in Episkopi, a 200-year-old minimum, reserved exclusively for this specific style.
Alc. Content: 13,5%
Vinification and Ageing: Harvested at very deep ripeness, almost a month after the main picking date, giving insanely low yields. The grapes are sun-dried for ten days, natural fermentation and three years of ageing take place in old concrete vats, with additional ageing for four years in old wooden vats.
Tasting Notes: The scent blends ripe yet crisp components and evokes tastes of dried and preserved fruits like figs, orange zest, honey, chocolate, herbs, and nuts. Incredibly tasty with a balancing acidity that prevents overwhelming sweetness.
Food Pairing: Enjoy it with nuts, dried fruits, and black chocolate, spicy and ripened cheeses.
Estate Argyros
Estate Argyros is, without a doubt, one of the best-quality Santorini wineries, producing about 400,000 bottles per year. With its philosophy emphasizing hard work in the vineyard, Matthew Argyros, with the help of the distinguished oenologist Michalis Probonas, leads the Estate to its new era. Today the wines of Argyros represent a very mineral and precise style of Assyrtiko and are deserving of a position in the Champions League of Santorinean producers. Their world-class Vinsantos are magnificent elixirs that can age literally for centuries!
Vineyard: A strict selection of excessively old Assyrtiko, Aidani and Athiri vineyards in Episkopi, a 200-year-old minimum, reserved exclusively for this specific style.
Alc. Content: 13,5%
Vinification and Ageing: Harvested at very deep ripeness, almost a month after the main picking date, giving insanely low yields. The grapes are sun-dried for ten days, natural fermentation and three years of ageing take place in old concrete vats, with additional ageing for four years in old wooden vats.
Tasting Notes: The scent blends ripe yet crisp components and evokes tastes of dried and preserved fruits like figs, orange zest, honey, chocolate, herbs, and nuts. Incredibly tasty with a balancing acidity that prevents overwhelming sweetness.
Food Pairing: Enjoy it with nuts, dried fruits, and black chocolate, spicy and ripened cheeses.
Estate Argyros
Estate Argyros is, without a doubt, one of the best-quality Santorini wineries, producing about 400,000 bottles per year. With its philosophy emphasizing hard work in the vineyard, Matthew Argyros, with the help of the distinguished oenologist Michalis Probonas, leads the Estate to its new era. Today the wines of Argyros represent a very mineral and precise style of Assyrtiko and are deserving of a position in the Champions League of Santorinean producers. Their world-class Vinsantos are magnificent elixirs that can age literally for centuries!
Product Id: 0479
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Assyrtiko
Assyrtiko is one of Greece`s signature white wine grape varieties, used for both dry and sweet wine. It reaches its apogee in the island of Santorini (where it was first planted – currently 70% of the island’s vineyard area). It yields a bone-dry, steely wine that has deliciously concentrated citrus aromas mixed with an earthy, mineral aftertaste evocative of the volcanic soil of Santorini.
Uniquely, the vines are cultivated in low basket shaped crowns, pinned to the ground, for protection from the often fierce winds dominating the climate in Santorini. Coming off the sea, the nocturnal fog brings much needed water to the vines during the dry, hot summer season and this, coupled with the cooling northerly winds provide the right growing conditions for the grape to thrive.
Assyrtiko is highly resistant to most grape diseases and this partly explains why it been widely re-planted throughout appellations in Greece, such as in Paros, Naxos, Crete, and in smaller quantities in Attica, Drama, Epanomi, Khalkidhiki and Hromitsa, Drama.
Owing to its pronounced mineral profile, Assyrtiko stands up well for blending with grapes such as Sauvignon Blanc, Sémillon and the indigenous Greek white grape Malagousia.
These are wines to be enjoyed young or aged; the ideal complement to delicate dishes, fish, seafood and, surprisingly, even grilled meat dishes.
More famously, Assyrtiko is paired with the aromatic Aidani and Athiri white grapes for the production of a distinctive, naturally sweet wine called Vinsanto (derivative of the name Santorini), known since the Byzantine times.
Vinsanto can be naturally sweet or fortified and must be barrel-aged for a minimum of 2 years. The opulently sweet Vinsantos display a deep amber colour, a thrilling nose of crème brûlée’, chocolate and dried apricots and a palate of dates and dried figs.
Uniquely, the vines are cultivated in low basket shaped crowns, pinned to the ground, for protection from the often fierce winds dominating the climate in Santorini. Coming off the sea, the nocturnal fog brings much needed water to the vines during the dry, hot summer season and this, coupled with the cooling northerly winds provide the right growing conditions for the grape to thrive.
Assyrtiko is highly resistant to most grape diseases and this partly explains why it been widely re-planted throughout appellations in Greece, such as in Paros, Naxos, Crete, and in smaller quantities in Attica, Drama, Epanomi, Khalkidhiki and Hromitsa, Drama.
Owing to its pronounced mineral profile, Assyrtiko stands up well for blending with grapes such as Sauvignon Blanc, Sémillon and the indigenous Greek white grape Malagousia.
These are wines to be enjoyed young or aged; the ideal complement to delicate dishes, fish, seafood and, surprisingly, even grilled meat dishes.
More famously, Assyrtiko is paired with the aromatic Aidani and Athiri white grapes for the production of a distinctive, naturally sweet wine called Vinsanto (derivative of the name Santorini), known since the Byzantine times.
Vinsanto can be naturally sweet or fortified and must be barrel-aged for a minimum of 2 years. The opulently sweet Vinsantos display a deep amber colour, a thrilling nose of crème brûlée’, chocolate and dried apricots and a palate of dates and dried figs.
