Assyrtiko de Louros, PDO Santorini, 100% Assyrtiko
Vineyards: Single Vineyards Louros
Vinification: Skin contact for 12 hours after crushing, separation of the must from the skins, and fermentation with indigenous yeasts at 18 °C.
Maturation: Completion of the fermentation and maturation on the lees for 24 months in french oak barrels.
Bottling: Bottled unfiltered
Yellow color with intense golden hues, aromas of ripe stone fruits and oriental spices. Dense and mineral on the palate with typical acidity and a tannic long aftertaste.
Shellfish dishes, white and red meats, game as well as mature full fat cheese.
Suggested serving temperature: 14-16 °C.
It can be aged for more than 10 years.