Santorini Nykteri

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Santorini Protected Designation of Origin (PDO)

White dry wine from Assyrtiko (75%), Athiri (15%) and Aidani (10%) grapes
Traditionally Assyrtiko and a dash of Aidani and Athiri grapes were pressed the night after their harvest in order to give the famous Nykteri (stands for staying up all night) wine. Santo Wines Nykteri pays a tribute to this unique wine-making style, with high-alcohol content, great concentration and ripe-fruit character.
A clear, lemon color of medium intensity. Expressive flowery aromas on the nose, along with green fruits, such as green apple and pear. On the palate it is dry, with crispy-refreshing acidity, in great balance with the delicate floral and fruity flavors. Just an elegant touch of oak, contributes to the overall balance. Long and pleasant aftertaste. Enjoy it next to grilled fish or white meat.
The vine parcels are located in the villages of Pyrgos and Imerovigli at an altitude of 450 meters above sea level.
Age of vines in production: 30-50 years
Planting density: 2,000 – 2,300 plants per hectare
Yield per hectare: 3,000 kg
Climate: 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.
Soil: 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.
Training system: Terraced vineyards, known as “pezoules”, facilitate the farmers’ access on the sides of the steep hills, while at the same time hold in the humidity of the sea mist or the water in the very rare occasion of rainfall. Aiming at the protection of the grapes from the hot sun and the strong winds, the farmers’ have invented a distinctive way of training, the famous “Kouloures”; the vines get a basket-shape pruning and form a natural nest, which hosts the fruit in safety.
Harvest: Handpicked between 30 July-16 August
Vinification techniques: Classic white vinification. Destemming, skin contact for 6 hours. Gentle pneumatic press. Fermentation temperature at 16-17ο C. At the beginning of the fermentation, the must is filled in oak barrels for the completion of the fermentation.
Ageing: 3 months in 225Lt medium toast oak barrels (1st – 2nd fill)
On the back label of SANTORINI NYKTERI, the main info of the wine is also available in Braille language.

More in this category: « Techni Alipias Asprolithi »

Greek varieties (white)

SAVATIANO

Description: Savatiano is the most common grape variety grown in Greece and all over Attica and central Greece. This light-berried vine is exceptionally drought resistant and is the most commonly used ingredient for Retsina.
Taste: The Savatiano grape is low in acidity and finds the best conditions when the soil is dry and chalky.
An unusual vine with a delicate aroma and balanced taste when grown on high altitude.

MOSCHOFILERO

Description: Moschofilero (also known as "Moscophilero) produces strongly perfumed white wine and is planted on the high plateau of Mantinia in the Peloponnese, where the climate is suffieciently cool and the harvest is often delayed. There are strong flavor similarities to Muscat, but at present the origin of the Moscofilero is unknown. Small quantities of a fruity, light pink wine are also made​​ from this variety which is increasingly used as a blending ingredient in Greek wines.
Taste: From the Moschofilero grape is made ​​lively wine, with rich, floral taste of fresh fruit.

ASSYRTICO

Description: Assyrtico (also Assyrtiko) is a high class white grape variety that is becoming increasingly widespread in Greece. Its origin lies on the island of Santorini, and its resistance to high temperatures has favored an attempted growing success in other regions.
Taste: While the vine on Santorini has a mineral, earthy flavor, it tastes fruity and floral on the mainland, especially in northern Greece.

ATHIRI

Description: Athiri is a white Greek grape variety that is often used for blending, especially with the Assyrtiko.
Taste: Wines from Athiri grapes have a very soft acid, with a fruity note. The bouquet is slightly dominated by a delicate citrus scent.

ROBOLA

Description: Robola is a grape variety, for which the Ionian island of Cephalonia is most famous. The distinctive, lemony dry white wine is made from grapes which are cultivated exclusively on this island. The wine made from this early-ripening grapes wine is high in acidity and is much prized in Greece. These grapes is grown in Slovenia as "Rebula' and in northeastern Italy as " Ribolla " (or" Ribolla Gialla ").
Taste: The Robola vine has a high alcohol content and a moderate, and good acidity. The aroma is very pleasantly fruity.

RODITIS

Description: Rhoditis is a slightly pink-skinned grape variety traditionally grown in the Peloponnese. The vine is particuarly prone to a powdery mildew and ist popularity has waned. It ripens relatively late and keeps ist acidity well, even in a hot climate such as Ankialos (in Thessaly). IT is often blendedwith Savatiano, particularly when producing Retsina.
Taste: The Roditis grape is extremely variable, depending on uinder which micro-climatic conditions it is grown. The best conditions are slightly chalky soil and high altitude, which gives the wine a fruity aroma, a high alcohol content and a balanced, fresh taste.

MALAGOUSIA

Description: Malagousia is a white Greek grape variety. It is also known as "Malagoussia.
Taste: The Malagousia vine has a high alcohol content and a distinctive, strong aroma. The vine is of a medium acidity and full and balanced in flavor.

Greek varieties (Red)

MANDELARIA

Description: Mandelaria (or Mandelari) is an important red wine and a specialty at many Greek islands. The grapes have a thick skin, which gives the wine it produced an intense color and high tannins. There are also dry red wines, as he "Peza" made it.
Taste: The Mandelaria Vine has an intense color and a low alcohol content, a medium acidity and tannins.

AGIORGHITIKO

Description: Agiorghitiko (also known as Agiorgitieo, Agiorgitiko and St. George) is a red grape variety native to Nemea in the Peloponnese. Wines from this area may be made from no other variety. It blends well with many other grapes, especially Cabernet Sauvignon, and can also produce a good-quality rose.
Taste: The dark red, almost black berries and soft tannins provide excellent conditions for excellent wines. The vine develops a distinctive, complex bouquet of red fruits (balckcurrants) which tastes greatand has a long finish.

XINOMAVRO

Description: Xinomavro is a black grape that is grown in northern Greece as far south as to the slopes of Mount Olympus. Its name means "acid black," and the wine can seem harsh when young, although it does mature well. It is one of the few Greek grape varieties which may not reach full ripeness every year. It is blended to produce "Goumenissa" and used as a base for sparkling wines from the cool, high altitude vineyards of Amindeo. The grape can also be used for the production of white wine (Blanc de Noir).
Taste: The Xinomavro vine varies in flavor depending on the altitude it is grown in. The characteristics at medium altitude are a dark red color, good acidity and it is high in tannins. At higher altitude the flavor resembles rose wine and red berries.