Acroterra Santorini

Varieties: Assyrtiko 85 %/ Aidani 10% / Athiri 5%

Vineyards
The vineyards are located adjacent to the villages of Pyrgos and Megalochori. Ungrafted vines over 80 years old which are not irrigated.

Microclimate
The microclimate in Santorini is characterized as semi-desert clima, hot during the day and cooler at night.  The vineyards benefit from the sea air and humidity. Strong north -west & northeast winds that blows during June-October (Meltemia). The mean annual rainfall in Santorini is 300mm (In 2017 was 90mm).

Harvest
Mid-end August.

Vinification Method
Acroterra Santorini grapes are hand-picked and cooled to 14°C to avoid oxidation during the vinification process. 75% of the grapes are processed through a pneumatic press, and 25% are left on the bunch. After the pressing, the juice is transferred to stainless vessels where alcoholic fermentation begins with wild yeasts. Fermentation: about 5 months. Direct separation of the wine-lees. The wine rests in tank for 2 months at 11 °C, is bottled unfiltered and released after 10-12 months.

Tasting Characteristics: Aromas of lemon-lime zest and pure volcanic earth Saline   Chalky Crispy acidity Minerality Long aftertaste and balanced acidity

Alcoholic Volume (%): 14
Volatile Acidity (GR ACETIC ACID /LT ): 0,4
Total Acidity (GR TARTARIC ACID / LT): 6,9
Residual Sugar (GR/LT): 1,5
pH: 2,90

Farming Practices: Sustainable, Biodynamic

DONWLOADS
Tech Sheet
Bottle Shot