Colour: White
Style: Naturally sweet from sundried grapes
Wine region: Santorini
Grape: 80% Assyrtiko, 20% Aidani
Vintage: 2004
Alcohol percentage: 12,3% vol
Closure: Cork
Unit Quantity: 375ml
Wine Maker’s Notes
UNGRAFTED NON-IRRIGATED VINEYARDS
Name of vineyards location: Santorini / Villages of Pyrgos, Megalochori, and Akrotiri
Altitude: 100 to 300 m
Soil: Volcanic, pumice, igneous lava
Climate: Rare rainfalls, strong winds, dry & hot summer
Yield: 20 hl/ha
Age of vines: 100 years
Date of harvest: 2nd half August
VINIFICATION
Type: White
Method: Over matured Grapes and sun-dried for 15 days. Crushing of the sundried grapes, Clarification, and fermentation of the concentrated grape must with selected yeasts for 3 months in stainless steel tanks under controlled temperature 20 – 22 °C.
BARRELS
Size: 225 and 500 lt
Usage: 5 years
Origin of the wood: France and South Europe
Toasting: No
AGEING
Tanks: 3 months
Aging process: Oak barrels
Duration: 16 years
Way of aging: In cave cellars
TASTING
Deep red/amber color with caramel reflections, intense aromas of dried fruits, raisins, honey, butter caramel, and minerality. Full and velvety on the palate with balanced sweetness and freshness of acidity. Long aftertaste of the candied orange peel. Served at 12oC as a dessert wine or served with chocolate, oriental sweets, foie gras, and strong cheese e.g. Roquefort.
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.
Important notes:
-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.
