Thalassitis Cellar Aged 2015

THALASSITIS CELLAR AGED represents the aged vintage of THALASSITIS, precisely expressing the potential of the traditional white variety of Santorini.

For its production we choose grapes exclusively from vineyards in the Episkopi, Akrotiri and Pyrgos regions. The vines in these regions are almost 80 years old. The particularly low yield never exceeds 25 hl/ha.

The soil and the unique variety of Assyrtiko in combination with a specific winemaking style, create a rare, precious and unique wine.

With the aging process a complex and a more expressive wine is born, THALASSITIS CELLAR AGED, with gold color, tertiary aromas while maintaining the high acidity and the impressive freshness.

THALASSITIS CELLAR AGED generally is combined better with flavors of moderate intensity, where salt, brine or oil predominate. Don’t forget to pour THALASSITIS into a wide decanter half an hour before serving. You will definitely be pleased by the result!

SOIL

A soil with a big porosity formed by volcanic activity and extremely poor in nutrients being mainly composed of pumice. The lack of organic matter on the soil results in a self-sufficient vineyard with no infection by phylloxera. The absence of water is typical but the available humidity is retained and fed to the plants through the porous soil.

CLIMATE

A typical Mediterranean climate. Relatively mild winters with lower temperatures followed by warm, windy and dry summers. The rainfall intensity, the occurrence of heat waves in June until the beginning of July, the night humidity in July and August determines the quality and quantity of the vintages

VINEYARD

This self-rooted vineyard of Assytiko, 70-80 years old, has a particularly low yield per hectare (320-380 kg). Poor in organic matter and never been infected by phylloxera. All these elements in combination with one of the noblest white grape varieties in the Mediterranean, the indigenous Assyrtiko, create rare, precious and unique wines.

WINERY

Our winery is situated on a beach, on the east side of the island, between Kamari and Monolithos hamlets. The industrial stone building was once a tomato factory, built at the beginning of the 1900s.

Today, the high-tech equipment and the cutting-edge facilities of the winery guarantee contemporary winemaking and ideal conditions for high quality production of ASSYRTIKO.

At the same time, in a discrete out-of-the-way vault, we have set up a small oxidization area where we are delighted to produce our rare, sweet, aromatic Assyrtiko vinegar.