Orange Koutsoyannopoulos PDO Santorini
Dry white wine from the Assyrtiko grape variety, native to Santorini
Climate: Dry, with limited rainfall during winter and spring. Moderate temperatures during winter. Warm to moderate temperatures during summer, usually without periods of extreme heat due to cooling northern winds. Humidity levels range from 60 to 80%, offering a breath of coolness to the vines
Vineyard / Viticulture: Anhydrous, with the only source of water the low rainfall and high humidity, especially early in the morning.The average yield is low, about 3000 – 3500 kilos per hectare but the quality of the production is excellent because of the concentration of all the solids parts existing in the berries (sugars, acids, aromatic compound, etc). Particularly resistant to hot and dry conditions of the island, the vines have a rich and strong root system that penetrates the layers of volcanic soil (ash, lava, pumice and rust covering the limestone and shale rock subsurface origin during successive eruptions.) The vines are pruned with the traditional pruning technique, the 'kouloura', which is a form of pruning of a low basket in which grapes are protected, without injuring the production, from the hard blows of sand entrained by the wind. The fine, sandy soil, poor in nutrients, with little clay content, protects the vineyards of Santorini from phylloxera, that’s why the vines are ungrafted. In addition, due to the low rainfall combined with the winds prevailing on the island, the vineyards of Santorini are not significantly affected by the various vine diseases. The grapes come from the privately owned vineyards of the Koutsoyannopoulos family, located at an altitude of 50 meters and age οf 50-70 years.
Vinification: The harvest is manual. The grapes are collected in crates, never completely filled, to avoid broken berries. They immediately go to the facilities of our winery where they are placed in special cooling chambers, at a temperature of 10 ºC, in order to avoid any oxidation and to protect the aromatic potential of the Assyrtiko variety. This is followed by cold maceration few days. Τhen the must is vinified following the classic method of fermentation at 17oC into stainless steel tanks in our establishments. Bottling takes place in our specially designed areas of Koutsoyannopoulos winery.
Harvest: beginning- middle of August.
Tasting Notes: Due to the cold maceration, the wine has a richer body, orange highlights, ripe fruit, honeycomb and explosive minerality.
Aging potential: more than 10 years.
Food Pairing: An elegant match not only with white meats and seafood, but also with red meats with light sauces.