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Santorini Grand Reserve 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. From the privately owned vineyards of the Koutsogiannopoulos family, over 80 years old and at an altitude of over 100 meters, where all the traditional viticultural techniques are applied (kouloura, plowing with horses).
Vinification: The harvest is manual. It is the last harvest in order to receive the best expression of the Assyrtiko variety. 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. 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 marcs are avoided. The alcoholic fermentation takes place in the stainless steel tanks, under controlled temperature at 17ºC in the facilities of our winery. 1-2 days before the end of the fermentation the wine is placed into 1st used French oak barrels, of size 500 L. In order to maintain the quality of the wine, the aging in barrels takes place in the underground canavas (cellar) where stable and controlled temperature conditions (15 -16 οC) and humidity (70 -80%) are strictly monitored. The wine remains into the barrels for at least 12 months, with its lees, before bottling which takes place in our specially designed areas of Koutsogiannopoulos winery. It remains in the bottles for at least an additional 6 months before it is placed on the market.
Harvest: middle til end of August.
Tasting Notes: The result is an expressive of the terroir of Santorini, white wine, which stands out for its rich aromatic character. Dominated by flavors of vanilla, nuts, smoked honeycomb, tobacco, butter caramel, crisp acidity with a long mineral aftertaste.
Ageing potential: 10 - 15 years and beyond.
Food Pairing: richer flavors, oily fish, grilled seafood, cheese, white and red meat with slightly spicy notes.
Best served: 13º-14ºC
Package Dimensions: Width: 9 cm , Height: 39 cm , Depth: 8.5 cm , Weight: 1.70 Kg