Acroterra Santorini

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

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

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).


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

Tech Sheet
Bottle Shot

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