ESTATE ARGYROS ASSYRTIKO SANTORINI FRENCH OAK FERMENTED 2014
- Regular price
- 7,370 円(税込)
- Regular price
- Sale price
- 7,370 円(税込)
- Unit price
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|Style||Sustainable & Classic|
|Aging Barrels||French oak barrels|
|Region||Santorini / Cyclade Islands|
|Grade/Grading||PDO Santorini (Protected Designation of Origin)|
|Grape Variety||100% Assyrtiko|
|Type of cork||Cork|
About the wine.
This wine features aromas of roasted dried nuts, honey, butter, wood, complex fruit and a taste of Marmelo. The balance between the flavors brought by the oak and the excellent harmony of fruit flavors is excellent, giving a great finish.
After typical white wine vinification, the wine is aged for 6 months in 500L French oak barrels. This is a limited production wine created by the combination of central French oak barrels and Assyrtiko. The grapes are selected from the oldest part of the winery's vineyard (over 150 years old), fermented and aged in French oak barrels to produce a rich, full-bodied wine. In addition to the woody nuances and Assyrtiko fruitiness, you can enjoy subtle vanilla flavors and the complexity of an aged wine.
Serve with seafood as well as poultry and other white meats, smoked cheeses, and aged cheeses.
The marriage of Assyrtiko and oak barrels
About the winery.
Over the course of
two centuries, Esteito Argyros has evolved with the times.
Over the past two centuries, Esteito Argyros has evolved with the times and now has a new winery building in the middle of the vineyards. The building was designed to adapt to the unique environment of Santorini, but still meet all the strict standards required for the production of high quality wine. Over two centuries of growing grapes and producing wines, Esteito Argyros has earned an excellent, not transient, reputation. The unique volcanic soil, the harsh climate, our heritage of grapes and our passion for what we do make for the best wines Santorini has to offer.
Winemaking is all about teamwork!
Santorini is one of the Cycladic islands in the South Aegean Sea. The viticultural area of the island is about 1,400 hectares, starting at sea level and terracing up to the caldera at 150 to 250 meters depending on the location.
The soil is a mixture of volcanic ash and pumice, and along the entire length of the island there are deposits of large and small rocks composed of magnesium and iron, as well as small and large lava deposits, all of volcanic origin. Pumice, consisting of small to very small porous stones, extends from the surface to a considerable depth.
Santorini's soil is sandy, with layers more than 40 meters thick, about 3600 years old, and unaffected by the underlying layer of semi-crystalline limestone and schist. The presence of large amounts of large and small rocks composed of magnesium and iron define the soil characteristics of Santorini. These formations enrich the soil with calcium, magnesium and iron, producing soils with different moisture contents.
The soil of Santorini is also characterized by its very low organic matter content. The same is true for nitrogen, phosphorus, and most other trace elements. The soil is low in clay and very high in sand (93-97%), creating a harsh environment for the pest called phylloxera. Phylloxera eradicated most of the world's viticultural areas in the last century, but Santorini has managed to escape its harm.
Santorini's iconic white walls and the blue roofs of its churches
Santorini's viticultural areas are ancient, with varieties dating back to antiquity. Archaeological finds from the excavation of the prehistoric city of Akrotiri provide clear evidence of the existence of vineyards in Thira (Santorini) from around the 17th century BC. However, this prehistoric viticultural area was destroyed by a major volcanic eruption around 1620 BC. Around 1200 B.C., the island was re-inhabited and the vines were restored to the new volcanic soil. It is no exaggeration to say that the viticultural area of Santorini has a history of 3,000 years. Cultivated without interruption to this day, grapes and wine are at the core of the island's economic, social and cultural life.
Viticulture in Santorini has been handed down from generation to generation for 3,000 years.
Santorini has a Mediterranean climate with mild winters, cool summers, and strong north winds that blow for up to a month in the summer. The vines are freed from the heat of the sea breeze by these north winds. The average annual rainfall is up to 350 mm and the average temperature is 16.5οC.
The humidity created by the sea, especially in the caldera due to the high daytime temperatures during the summer nights, falls like a gentle rain on the surface of the soil and grape leaves. This "rain" is called "pusi" (meaning fog rising from the sea) by the locals, and it heals the vines from the high temperatures during the day. The cool air that pours down on the island during the summer nights contributes to the high quality of the wine produced in Santorini due to the large temperature difference between day and night.
Donkeys are still an important winemaking partner today!
Assyrtiko is a rare and elegant white grape that is considered one of the greatest varieties in the Mediterranean. It originates from the island of Santorini (Assyrtiko Santorini), but has now spread throughout Greece and is one of the most important indigenous varieties. It produces mainly dry white wines, some of which are aged in oak, but a number of sweet wines are also made from sun-dried grapes.
Assyrtiko is one of the few white grape varieties that can grow in hot and dry climatic conditions, while at the same time maintaining a perfect balance of high alcohol content due to its refreshing acidity. It is one of the few grapes that have not been affected by phylloxera, as it was protected by its location on the island when the disease spread. Rather than being an aromatic grape, it is a textural variety with an emphasis on extract, body and structure. It produces very concentrated white wines with mineral notes.
On the island of Santorini, where the wind and sun are strong, a special cultivation method called "kurra" is used to protect the grapes. The branches of the grapes are woven together like a basket, and the grapes are carefully protected in the basket. The Assyrtiko grapes produced in this way grow into dense, mineral-rich grapes that reflect the thousands of years of Santorini's history.
The "kurra" is woven one by one by human hands.
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