Incredibly Complex & Unique Assyrtiko

Most people have not heard of Assyrtiko varietal. It is an indigenous grape to Santorini, Greece. It is predominately planted in Greece but is also planted in small amounts Australia and Lebanon. The island is made up of dark volcanic rock, which contributes to the mineral flavors of the wine. The island of Santorini is extremely windy, hot and dry, arid climatic conditions. The vines are trained in a spiral formation, birds nest looking form called Kouloura. The shape protects the grapes from the harsh winds as well as the arid, hot island sun. Hand harvesting, dry farming (which means the water comes from the natural humidity and the sea mist which is absorbed by the volcanic soil, providing the necessary hydration) and low yields. These vines are approximately 40 to 60 years old. The lower yielding vines, climate and altitude contribute to both complexity, acidity and richness of the grape. Some wines can be barrel aged and will age beautifully.

Greek Wine Cellars was founded in 1895, formerly known as Kourtaki Wines. It is one of the largest wine producers in Greece. It is made up of several brands; Kourtaki as well as Apelia, Calliga and Kouros. The company is currently run by the third generation of the Kourtaki family. Assyrtiko’s ripeness while maintaining high acidity. The wine is light in color with greenish tints. On the palate it has freshness and a zesty, vibrant and bright acidity. It has flavors of grass, gooseberry, leaf, lime, wet stone and lanolin.

Fish and seafood - oysters with champagne vinaigrette, fried calamari, steamed crab, lemon sole, grilled shrimp and scampi and traditional rice, tomatoe & feta vegetarian casseroles.

Best served chilled 8°-12° (46°-50° F).