Winery Economou (Oikonomoy)Assyrtiko
White wine
This wine generally goes well with
The Assyrtiko of the Winery Economou (Oikonomoy) is in the top 10 of wines of Crete.
Wine flavors and olphactive analysis
On the nose the Assyrtiko of Winery Economou (Oikonomoy) in the region of Crete often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Details and technical informations about Winery Economou (Oikonomoy)'s Assyrtiko.
Discover the grape variety: Assyrtiko
Taut and mineral whites with exceptional cutting acidity and a lean palate, on intense aromas of lemon, grapefruit, green apple, white flowers, smoke and strongly marked volcanic saline-iodine notes. Fine ageing potential. The absolute star of Santorini PDO on the volcanic soils of the Cyclades (vines trained in kouloura baskets to protect against wind). Now exported to Australia, California and South Africa. Native Greek variety.
Last vintages of this wine
The best vintages of Assyrtiko from Winery Economou (Oikonomoy) are 2006, 2013, 2012, 0
Informations about the Winery Economou (Oikonomoy)
The Winery Economou (Oikonomoy) is one of of the world's greatest estates. It offers 6 wines for sale in the of Crete to come and discover on site or to buy online.
The wine region of Crete
Largest Greek island and 2nd national wine region, millennia-old Minoan heritage. Signature native Vidiano in whites, rediscovered jewel: ample, expressive with signature apricot, yellow peach, white flowers, honey, tropical fruit and a mineral touch, round and long palate. Also fresh lemony Vilana, rare Plyto and Thrapsathiri. Liatiko reds (most planted) supple with cherry, dried herbs and spice; fruity Kotsifali, tannic Mandilari.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
