Wine region: Santorini
Grape: 100% Assyrtiko
Alcohol percentage: 14,3 % vol
Unit quantity: 750ml
Wine maker’s notes
Ungrafted non-irrigated vineyards, Cultivated organically
Name of vineyards location: Santorini / Villages of Pyrgos, Emporio, Vothonas-Messaria
Age of vines: 10 – 40 years
Date of harvest: 2nd half of August
Method: Handpicked grapes were placed in a cold room before crushing followed by skin contact of the destemed grapes for 12 hours. Fermentation took place with indigenous yeasts under controlled temperature 17–18˚C. The must be fermented for 45 days then the wine matured on ies for 6 months and was bottled unfiltered.
Tanks: 6 months
Ageing process: Maturation on ” lies”
Golden yellow color. Aromas of mature citrus fruits. Elegant and subtle mid palate, long aftertaste with linear acidity and mineral finish. Served with oyster dishes, oily fish e.g. tuna and goat cheese. Better served at 12-14˚C.
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 Hatzidakis Winery
Hatzidakis winery was founded in 1997 by Haridimos Hatzidakis and Constantina Chryssou.
In 1996, Constantina showed to Haridimos the vineyard of her family. This vineyard is located at the village of Pyrgos Kallistis, on the way to the monastery of “Profiti Ilias-Santorini”. It is situated 330 meters above sea level. The vineyard was abandoned for many years, as Constantina’s parents, George&Aikaterini Chrisou had left the island because of the earthquake in 1956 and had moved to Athens as many locals did at that time. Until 1996, the vineyard remained uncultivated. Haridimos was the first who took the decision to re-cultivate the vineyard and the rest is history. The vineyard was cultivated with Aidani which is an organic grape variety.
When Constantina and Haridimos visited the vineyard, Haridimos spotted a cave at the end of it. “Over here, we can create a “Kanavaki”, he said. “Kanaves” is the local name for wineries. Thus, a small underground Winery started to shape which was built with patience, persistence, enthusiasm, passion, with “meraki” as we say in Greek and hard work. And the dream came true!
In 1998, the first bottles of wine, vintage of 1997, were released from that new Winery. “Santorini” wine, vintage 1997, from the white grape variety Assyrtiko and “Mavrotragano” wine, vintage 1997, from the Mavrotragano grape variety of Santorini were the first two wines to be produced.
Today, Hatzidakis Winery cultivates 100 acres of vineyards and most of them are organic.