Winery Nikolaos Kotridis - Vinsanto Santorini

Winery Nikolaos KotridisVinsanto Santorini

The Vinsanto Santorini of Winery Nikolaos Kotridis is a wine from the region of Continental Greece.
This wine generally goes well with
The Vinsanto Santorini of the Winery Nikolaos Kotridis is in the top 0 of wines of Continental Greece.

Details and technical informations about Winery Nikolaos Kotridis's Vinsanto Santorini.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Bachet

Bachet noir is a grape variety that originated in France (Aube). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. Bachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Nikolaos Kotridis

The winery offers 3 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Continental Greece

The Winery Nikolaos Kotridis is one of of the world's greatest estates. It offers 3 wines for sale in the of Continental Greece to come and discover on site or to buy online.

Top wine Continental Greece
In the top 2500 of of Greece wines
In the top 300 of of Continental Greece wines
In the top 250000 of wines
In the top 400000 wines of the world

The wine region of Continental Greece

CentralGreece is a large geographical region in the heart of mainland Greece. Home to around 4. 5 million Greeks and the capital city, Athens, the region is also the birthplace of one of the country's most famous wines, Retsina. ALong with this idiosyncratic wine (which is mostly made from the local Savatiano grape), many Dry red and white wines are produced in Central Greece, from varieties as far-ranging as Assyrtico, Cabernet Sauvignon, Syrah and Athiri.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

Other wines of Winery Nikolaos Kotridis

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See the best wines from of Continental Greece