Winery ArgyrosVinsanto 12 Years Barrel Aged
Sweet wine
This wine is a blend of 2 varietals which are the Aidani and the Assyrtiko.
This wine generally goes well with
The Vinsanto 12 Years Barrel Aged of the Winery Argyros is in the top 5 of wines of Greece and in the top 5 of wines of Santorini.
Wine flavors and olphactive analysis
On the nose the Vinsanto 12 Years Barrel Aged of Winery Argyros in the region of Santorini often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Discover the grape variety: Aidani
This grape variety has been cultivated in Greece for a very long time - most often at high altitudes - more specifically in the Cyclades islands, the island of Rhodes, Crete, etc. and is practically unknown in other wine-producing countries, including France. We can meet the black aidani or mavro, very rare, it has however no link with the white or aspro.
Last vintages of this wine
The best vintages of Vinsanto 12 Years Barrel Aged from Winery Argyros are 2003, 2002, 2000, 1994 and 2001.
Informations about the Winery Argyros
The Winery Argyros is one of of the world's greatest estates. It offers 24 wines for sale in the of Santorini to come and discover on site or to buy online.
The wine region of Santorini
The wine region of Santorini is located in the region of Cyclades of Santorini of Greece. Wineries and vineyards like the Domaine Argyros or the Domaine Argyros produce mainly wines white, sweet and red. The most planted grape varieties in the region of Santorini are Assyrtiko, Aidani and Vidiano, they are then used in wines in blends or as a single variety. On the nose of Santorini often reveals types of flavors of butterscotch, eucalyptus or dark chocolate and sometimes also flavors of raspberry, red cherry or cocoa.
News related to this wine
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
