Laoudia

The use of amphora with the combination of “battonage” highlights the varietal character and the terroir.

Winemaking : Collection of over-ripped grapes and placement in a cooling chamber. Use of vertical press on whole clustered grapes. Alcoholic fermentation takes place in amphorae using selected yeasts at a temperature of 16-17° C. Aging of the wine in amphora on its fine lees for approximately 4 months while “battonage” is also applied. After bottling, the wine is cellared for another 10 months.

Taste features – Aging : A wine revealing the uniqueness of the variety and the terroir. On the nose, multi-layered aromatic character with a distinctive presence of overripe citrus and stone fruit aromas. Flowery and herbaceous character with a persistent honeycomb note and the predominant flint aromas. Balanced and complex mouthfeel, excellent structure, with a persistent iodine aftertaste.

Ideal food combination : Fatty fish such as e.g. smoked eel, shellfish, meat with white sauces.

Type of wine : White dry

Protected Designation of Origin Santorini

Variety composition: 100% Assyrtiko

Vineyard : Laoudia vineyard, small terraces at Pirgos village

Dominant soil type : Sandy volcanic soils, rich in pumice stone and ash

Area yields : 1,5 tons per hectare

Age – Plant formation: Perennial, they are planted in terraces, in a traditional pattern of spirals (“kouloura”)

Harvest dates: Mid-August