Kalliston Assyrtiko Grand Reserve
From 100 year old vines and aged in French barriques for 12 months, this wine features a golden color and a huge bouquet of toast, peach, bay leaf, honey, golden apple, spice, resin and purple flowers. The same flows over onto the taste buds where Assyrtiko’s telltale crystalline/saline acidity carries the long finale.
Classic white vinification. Skin contact method for 6 – 8 hours in low temperature. After careful pressing and the beginning of the fermentation in stainless inox tanks, the must is filled in oak barrels for the completion of the fermentation. Batonnage every two days for one month approximately.
Maturation: 2 years total (12 months in 225Lt medium toast and 12 months in the bottle.
Barrels: French oak 225 Lt. of 2nd – 3rd fill
Oily Fish
White Meat
Grill with creamy sauces
SERVED AT:
45-50 °F
DETAILS
COUNTRY
Greece
REGION
Santorini
LOCATION
Akrotiri
ALTIDUTE
1000 ft
WINE TYPE
White
STYLE
Dry
ALC BY VOL
13.5%
VARIETIES
Assyrtiko 100%
APPELATION
PDO Santorini
VINIFICATION
Classic white vinification. 12 months in 225Lt medium toast and 12 months in the bottle.
Santorini
Akrotiri
Light winters, rare rainfall, cool summer mild winds, known as “meltemia”. Additionally, the night sea mist created by the evaporation of the sea during the hot summer sunny days, works as a natural moisturizer for the plants. The orientation of the vineyards (facing north) and the altitude retain a lower average temperature throughout the year. Additionally, the sea mist created by the evaporation of the sea during the hot summer nights, works as a natural moisturizer for the plants. The salty spray that covers the grapes boosts minerality and adds a pleasant, slightly briny character to the wine.
The distinctive “aspa” of Santorini: a mixture of volcanic ash, pumice stone and pieces of solidified lava and sand. The soil has little to no organic matter, yet is rich in essential minerals (with the exception of potassium) leading to the production of wines with a naturally low pH level and a high acidity. The absence of clay offers a natural solid shield against phylloxera, which has never affected the vineyard of Santorini.
