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Hatzidakis Assyrtiko de Louros 2014
Pair with shellfish dishes, white and red meats, game, as well as mature full fat cheese. Potential aging in the bottle for more than 10 years.
An existing traditional small cave was transformed, in the summer of 1997, into a winery or ‘Kanava”, which is the traditional name of the wineries of Santorini. The first bottles of wine of the winery were released in May 1999, with the "Santorini", harvested in 1998 and the Red "Mavrotragano» vintage 1997.This was the beginning for the Hatzidakis Winery.
Winery and vineyards are located within the classified zone of Protected Designation of Origin (PDO) Santorini, especially in the villages Pyrgos Kallistis, Megalochori, Emporio and Akrotiri. We cultivate a total of 10 hectares of vineyards, at an altitude from 70 up to 350 meters, with mainly South or Southeast orientation and with the white varieties of Assyrtiko, Aidani and the red variety Mavrotragano. In all of our vineyards we apply organic farming. We make up our production from grapes of cooperating winegrowers in order to produce more dry white wines, a red dry, a sweet traditional Vinsanto wine, from sun dried white grapes and a sweet red Voudomato wine from also sundried red grapes of the Voudomato variety. Based on the contractual agriculture, we have already concluded agreements with growers who also cultivate their vineyards organically and are controlled accordance with the European control system of organic farming. We produce two organic wines from the varieties Aidani (100% Aidani – PGI Cyclades) and Assyrtiko (100% Assyrtiko – PDO Santorini).
The peculiarity of the vineyards of Santorini is mainly associated with the indigenous varieties, the island's unique ecosystem, which is characterized by volcanic soil, strong winds, rare rainfalls, hot and dry summers but also with the very important fact that the Vineyards of Santorini have never been infected by Phylloxera. The old ungrafted, non-irrigated vines of Santorini are trained by the growers into basket-like shapes on the soil surface or like short Cups, in order to protect them from strong winds. They are watered by the summer night humidity that remains on the volcanic soil. The low yields, ranging between 3 and 3.5 tons of grapes per hectare (or 20 hl/ha) gives to the wines aromatic finesse, mineral palate, lavish volume and a high capacity of ageing and resulting in wines of an intense and complex character. As such, the wines of Santorini are offered as wines of high gastronomic value.
Oenologist Haridimos Hatzidakis - Haridimos Hatzidakis was born and grew up in Crete. He studied in Athens at the Higher College of Oenology and Beverage Technology and worked as an Oenologist in Crete and Santorini. He follows the principles of organic farming and is also currently experimenting in making natural wines. He aims to explore the indigenous varieties of Santorini and to highlight the unique complexity of the vineyards of Santorini.
The remains of an ancient volcano that erupted around 1600 BC, Santorini is one of the southern Cyclades islands and is most recognized for its white wines made from the fruity and mineral-rich, Assyrtiko.
A crisp white variety full of zippy acidity and with a striking mineral character, Assyrtiko comes from the volcanic Greek island of Santorini, but is grown increasingly wide throughout the country today. The reasons for its popularity are plentiful: it retains its acid and mineral profile in a hot climate, blends well with other grapes and can also withstand some age. Flavors often found in Assyrtiko and its blends include lemon zest, passion fruit, pineapple, flint and fennel. It is versatile when matched with food; try it with oysters, shrimp, salmon as well as grilled chicken, tomatoes and asparagus.