WINEARRAY
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  • Assyr
Koutsoyiannopoulos
  • Fruit
  • Acid
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  • Tannin
  • Sugar

Santorini Assyrtiko 2011

Santorini A.O. High Quality, Greece
www.volcanwines.gr

100% assyrtiko


Tasted June 2013- This wine is an amazing feat of texture and complexity, from nose to finish! We knew it from the moment we passed the bottle around and began sniffing. There was a baffling dimension of fruit, from floral scents of honey and quince to pears and yes, even bright citrus. Add the intense mineral, something stony, cool and almost smoky(?) and we hit about every mark possible. It was even hard to determine if it was young or older as it was certainly fresh but mildly oxidative (probably the minerals shining through). On the palate, it was immediately lush, silken across the entire mouth, with a slashing acidity that kept it from settling anywhere directly. At best, we could call it broad and thin together, rich and yet watery. Snappy yet creamy. This is where the mineral took the lead, turning all the fruit-floral fragrance into anise spice and lime zest. The finish was a bit short, correct and dry leaving the fruit more of a memory than anything else and an alcohol richness panning out. It felt altogether Mediterranean, yet delightfully more zesty and aromatic. Solid stuff for those who like heady games and robust texture in their whites. The centuries-old winery writes this as, "an aged white wine, made from overripe grapes, with complex aromatic elements and rich in alcohol. It combines sophistication and maturity, while providing refreshing acidity."

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The Label

Producer: Koutsoyiannopoulos
Wine (proprietary name): Santorini Assyrtiko
Vintage: 2011
Labeled as: appellation title
Country of origin: Greece
Region: Aegean Islands
Area/Appellation: Santorini A.O. High Quality
Classification of Appellation: one
Classification of Wine:
Alcohol %: 13.00

The Winemaking

Winemaker: Georgios Koutsoyiannopoulos
Assistant Winemaker:
First Date of Production: 1870
Handling of Fruit: hand picked
Sorted: sorted at picking, sorted at table
Stem: all destemmed
Yield of Harvest: 20 hl/ha
Method of Crush/Pressing: hand/foot
Pre-fermantation Soak/Maceration: N
Temperature Controlled: Y
Free Run Juice Only: Y
Gravity Fed to Vessels: Y
Type of Vessel for Fermentation: Concrete
Size of Vessel:
Vessel Seal: Open Top
Fermentation Temperature Controlled: Y
Fermentation Style: Naturally Occured
Type of Yeasts: Native Yeasts
Carbonic Maceration: N
Length of Fermentation: 0
Pumped Over/Cap Agitation: N
Malolactic Fermentation: N
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Wooden Barrel
Type of Wood: Oak barrel  Wood Condition: 100% Used   
Origin of Barrels (if used): Greece, France and American forests
Size of Barrels Used: 225
Length of Maturation: 0 Month(s)
Extended Lees Contact: N
Fined (Type): N
Filtered (Type): N
Moved to Multiple Vessels?:
Date of Bottling: 0000-00-00
Age in Bottle Before Release: 0 Month(s)
Number of Bottles (750ml) Produced: 0
Number of Magnums Produced: 0
Number of Half Bottles (375ml) Produced: 0
Closure Type: Synthetic/Composite Cork
Bottled with SO2: Y
Alcohol %: 13.00
Residual Sugars (Gram/Liter):
Total Acidity (Gram/Liter): 0.00
Total Ph: 0.00

The Vineyard

Total Vines Planted: 10 Hectare
Density of Vines:
Wine Vineyard: Multiple Vineyards
Source Vineyard: Vineyards Estate Owned
Exposition of Vineyards: SW, W
Soil Type(s): volcamic pumice and iron deposits.
Elevation of Vineyards:
Vineyards Description: Steep Slopes, Hillside
Average Age of Vines: 20 year(s)
Farming Methods: Sustainable
Irrigation: dry farmed
Additional Vineyard Information: What makes the vineyards in Santorini unique is their particular soil. The soil of volcanic origin has a minimum amount of organic matter and is poor in nutrients. Pumice traps humidity during night time and early morning hours. It functions as a water tank, firstly by storing water and then by distributing the necessary amount of water to the vineyards. The particular hot and dry climate of the island in combination with the volcanic soil prevents the development of diseases. For instance, phylloxera, an insect that plagues all vineyards on the planet, failed to survive in the climate of Santorini. It is rich in ash, sulphur, porcelain and iron. We continue the tradition of cultivating the vines by using the koulośra method, namely weaving the branches into baskets. An ancient technique is used for pruning: Strong winds in the area tend to scatter pumice all around the island. In order to protect the new buds from the fierce sand blasts, the vine-grower prunes and weaves the branches into a basket in which the grapes will grow.