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Ksera Homata PDO 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 2000 - 2500 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). The vines are particularly resistant to hot and dry conditions of the island, due to their rich and strong root system that penetrates the layers of volcanic soil (ash, lava and pumice covering the limestone and shale rock subsurface origin during successive eruptions.) The vines are pruned with the traditional pruning technique, called 'kouloura', which is a form of pruning of a low basket in which grapes are protected, without being injured by 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 is why the vines are ungrafted. In addition, due to the low rainfall combined with the winds prevailing on the island, the various vine diseases do not significantly affect the vineyards of Santorini. The grapes come from the privately owned vineyards of the Koutsogiannopoulos family, located at the Εastern part of the island, at Exo Gialos. The age of the vines is 80 – 120 years old and no pesticides nor herbacides are used.
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. Cold maceration is taking place. Only the free run juice is taken, with natural flow, without any mechanical pressure but only by the weight of the grapes. In this way, the bitter and astringent substances of the stems are avoided. The alcoholic fermentation takes place in the stainless steel tanks, under controlled temperature at 17ºC in the facilities of our winery. A 6 months lees contact before bottling which takes place in our specially designed areas of Koutsogiannopoulos winery.
Harvest: beginning-mid of August.
Tasting Notes: Delicate aromas of fruit (pear, stone fruits, pineapple) and citrus. Rich full body, with a round acidity combined with the explosion of minerality, offer a long, refreshing aftertaste.
Ageing potential: more than 10 years.
Food Pairing: An elegant match for fish, seafood, cheese, green salads as well as white meats with white sauces.
Best served: 12º-13ºC
Package Dimensions: Width: 9 cm , Height: 39 cm , Depth: 8.5 cm , Weight: 1.70 Kg