Skitali

Santorini Skitali, PDO Santorini, Assyrtiko 100%

Vineyards: Pyrgos and Megalochori.

Vinification: Handpicked grapes were placed in a cold room overnight. Cold maceration of the grapes for 12 hours, followed by pressing and fermentation under controlled temperature 17-18˚C with indigenous yeasts.

Maturation: With the noble lees for 12 months in stainless steel tanks and 6 months in the bottle.

Bottling: Unfiltered.

Organoleptic characteristics:
Mild yellow color with golden shades. White flowers and citrus aromas. Powerful and intense in the mouth with strong acidity. Intense minerality and lasting aftertaste.

Serving suggestion:
Large, high-fat fish, shellfish, spaghetti with sea food, meat (poultry and pork), creamy cheeses.

Suggested serving temperature: at 12-14°C.

It can be aged for more than 7 years.

A few words about Skitali:
During the 2016 harvest, part of the must was transferred to different stainless steel tanks by the late, innovative Oenologist, Haridimos Hatzidakis with the aim of producing PDO Santorini wine. When the wine was ready, the bottling began, but one tank did not get to be bottled before August 11th... It was of excellent quality, Haridimos Hatzidakis left it waiting there patiently because he was convinced that a wine that matures for so long on the lees, could age a lot in the future... After his loss, Haridimos's Assistant since 2016, had been monitoring the development of this particular wine. She was really excited at that time! It was then that she shared her observations with Haridimos's children. And that's how it all started! Inside this tank it was then hidden a small treasure. A legacy left by the Father of Wine to the new Oenologist, a "Skitali" that father Haridimos handed over to his children, Stella, Antonis and Ariadni. A wine with particularly pleasant aromas whose complexity unfolds the aspects of Assyrtiko.
The label was designed by Stella Hatzidaki.