HATZIDAKIS, SANTORINI Assyrtico ‘Aidani’

31.00

hatzidakis_2010
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“Few wines taste of disaster and catastrophe… [one of the most evocative] was born of a volcanic explosion, many times more powerful than Krakatau, which blew the heart out of one of Greece’s Cycladic islands. The exact moment remains conjectural,but recent radiocarbon dating of a buried olive branch suggests sometime around 1614 BC: the wine is the Assyrtiko-based white of Santorini. It is, for me, the most pronounced vin de terroir in the world. In no other wine can you smell and taste with such clarity the mineral soup and bright sunlight which, gene-guided, structures the grape and its juice. As an unmasked terroiriste, there was no vineyard I was keener to visit… Santorini has some of the world’s oldest vine roots…in the world’s youngest soils. When you taste a Santorini white, you are tasting a collision in plate tectonics…Like a geological slipped disc, Santorini is where the pain keeps erupting…” Andrew Jefford

This white contains Aidani with a little bit of Assyrtiko from non irrigated , ungrafted, organic old vines. Fermented and matured in stainless steel, this appealing wine has a pale yellow colour with a delicate nose of muscat, roses and apricots with a medium body and that warm fleshy apricot fruit finish.

Product Description

HATZIDAKIS, SANTORINI Assyrtico ‘Aidani’ – Certified Organic
Hatzidakis wines are one of the most recent creations of Santorini vineyards. The winemaker and oenologist, Haridimos Hatzidakis, worked for other wine companies before finally settling in Santorini. He produced his first wine back in 1997,
and since then he has put his name strong on the Santorini and Greek wine map.
The Santorini vineyard provided a challenge. Most of his vineyards are on the outskirts of the village of Pyrgos Kallistis at a height of 150-300 metres facing north to north-east. He renovated an old `canava`, near the village of Pyrgos (the `canava` is a type of building unique to Santorini.. It is built below ground, the roof has the shape of a dome and the building has all the necessary climatic characteristics for the vinification, storing and aging of wines).
He has worked organically from the beginning and since then he has managed to apply organic viticulture to every plot of land. The vines are amazing, curled into bird’s nest shapes on the bare ashy soil for protection from the strong winds. Coming off the sea, the nocturnal fog brings 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.

“Few wines taste of disaster and catastrophe… [one of the most evocative] was born of a volcanic explosion, many times more powerful than Krakatau, which blew the heart out of one of Greece’s Cycladic islands. The exact moment remains conjectural,but recent radiocarbon dating of a buried olive branch suggests sometime around 1614 BC: the wine is the Assyrtiko-based white of Santorini. It is, for me, the most pronounced vin de terroir in the world. In no other wine can you smell and taste with such clarity the mineral soup and bright sunlight which, gene-guided, structures the grape and its juice. As an unmasked terroiriste, there was no vineyard I was keener to visit… Santorini has some of the world’s oldest vine roots…in the world’s youngest soils. When you taste a Santorini white, you are tasting a collision in plate tectonics…Like a geological slipped disc, Santorini is where the pain keeps erupting…” Andrew Jefford

This white contains Aidani with a little bit of Assyrtiko from non irrigated , ungrafted, organic old vines. Fermented and matured in stainless steel, this appealing wine has a pale yellow colour with a delicate nose of muscat, roses and apricots with a medium body and that warm fleshy apricot fruit finish.

 

 

 

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