Winery HatzidakisVinsanto
Sweet wine
This wine generally goes well with
The Vinsanto of the Winery Hatzidakis is in the top 90 of wines of Greece and in the top 20 of wines of Santorini.
Wine flavors and olphactive analysis
On the nose the Vinsanto of Winery Hatzidakis in the region of Santorini often reveals types of flavors of butterscotch, oaky or caramel and sometimes also flavors of raisin, prune or fig.
Details and technical informations about Winery Hatzidakis's Vinsanto.
Discover the grape variety: Assyrtiko
This is a very old grape variety grown in Greece, particularly in the southern Cyclades Islands in the Aegean Sea, and more specifically in the Santorini archipelago. It is related to gaidouria and platani. In this country, it is quite often "associated" with other grape varieties such as aïdani, athiri, malagousia, ... . Assyrtiko can be found in Germany, Spain, Italy, Greece, Cyprus, Bulgaria, Romania, the United States, Mexico, South Africa, etc. Little known in France, it is nevertheless registered in the Official Catalogue of wine grape varieties, list A.
Last vintages of this wine
The best vintages of Vinsanto from Winery Hatzidakis are 2004, 2003
Informations about the Winery Hatzidakis
The Winery Hatzidakis is one of of the world's greatest estates. It offers 22 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.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
