Winery Hatzidakis Nama (Vin Rouge Naturellement Doux)
Sweet wine
This wine generally goes well with
The Nama (Vin Rouge Naturellement Doux) of the Winery Hatzidakis is in the top 60 of wines of Santorini.
Wine flavors and olphactive analysis
On the nose the Nama (Vin Rouge Naturellement Doux) of Winery Hatzidakis in the region of Santorini often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, red fruit or black fruit.
Details and technical informations about Winery Hatzidakis's Nama (Vin Rouge Naturellement Doux).
Discover the grape variety: Boskoop glory
It is said to be a natural interspecific cross between a vitis vinifera and a vitis labrusca, the isabelle variety being a better known example. It was discovered by Gérard Van Tol Boskoop and imported into Germany by Günter Pfeiffer. It can also be found in the Netherlands, Belgium and England, where it is commonly grown in greenhouses. We noted that the schuyler looks somewhat like the Boskoop glory even if the origins, each time put forward, are quite different, to be followed!
Last vintages of this wine
The best vintages of Nama (Vin Rouge Naturellement Doux) from Winery Hatzidakis are 2003, 2008, 2004
Informations about the Winery Hatzidakis
The Winery Hatzidakis is one of of the world's great estates. It offers 17 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: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
