Canava Roussos Santorini 2018

Canava Roussos Santorini 2018

Colour: White
Style: Dry
Grape Variety: 100% Assyrtiko
Wine region: Santorini
Vintage: 2018
Quality Classification: P.D.O. Santorini
Alcohol percentage: 13.5 %vol
Closure: Cork
Unit Quantity: 750ml
Aging potential: Yes

Wine maker’s notes

Vinification: There is a cold maceration first, followed by the alcoholic fermentation in stainless steel tanks

Tasting: Bright and shining yellowish color, showing silver overtones. Very typical aroma of Santorini Assyrtiko: salty, mineral, petrol, some citrus fruit. It tastes lemony and mineral, it also possesses an electrifying sharp acidity. A very good density is felt in the mouth, brought in the forefront by the acidity. It feels very harmonious, offering some peppery flavors as well. Very good aftertaste.

Serving temperature: 9-10o C

Food Matching: flavorsome fish, goat cheese, feta cheese, poultry, yellow fava beans puree, swordfish, bottarga.

Important notes

Tip: The shipping cost per bottle drops significantly the more bottles you buy. Join forces with friends and family to buy more bottles and bring the cost down.

-It is an offense to purchase or attempt to purchase alcoholic liquor if you are under the age of 18
-The price includes safe packaging cost

About Canava Roussos 

Canava Roussos, the oldest on Santorini, was founded in 1836 to produce high-quality wines uniquely expressing the characters of the numerous varieties of Thiran grapes.

Decades of experience have passed from generation to generation so that, with consistency, continuity and absolute respect, the expression is given to the island’s art of wine-making.

Today, Canava Roussos, faithfully adhering to the island’s traditions, values modern technology and aims at creating wines with individual tastes and bouquets, selecting fruit of the highest quality from the island’s select varieties: Assyrtiko, Athiri, Aidani, Mandilaria, Mavrathiro. 

At harvest-time, traditional wine-making methods are followed using authentic Santorini installations, allowing many visitors to see the “treading” and then “boiling” of the must in subterranean cisterns and huge barrels, and in some cases may actually experience the process.