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Νykteri Koutsoyannopoulos PDO Santorini

The volcanic origin of Assyrtiko enclosed in the wine Nykteri Koutsoyannopoulos! Dry wine, 100% from the Assyrtiko variety of Santorini, aged for 6 months in oak barrels.

ClimateDry, 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

Soil: Volcanic

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).  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 age of the vines is more than 80 years old.

Vinification: Nykteri is the traditional white wine of Santorini, which is produced from very matured grapes of Assyrtiko and aged in oak barrels. Its designation comes from its traditional winemaking process. In the past, the harvest took place during the day and then, the stomping of the grapes during the night. In Greek, the word “night” is translated to “nykta” and therefore the name “nykteri”. The purpose of that procedure was the protection of the must from oxidation since the temperature is lower and the light limited during night time. 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. 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 stemps 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 the French oak barrels, of size 500 L. Half of them are new, half are older. 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 (14-15 οC) and humidity (70%) are strictly monitored. The wine remains into the barrels for 6 months, with its lees, before bottling which takes place in our specially designed areas of Koutsoyannopoulos winery.

Harvestmiddle til end of August. 

Tasting Notes: It has golden color and complex aromas, a combination of fruits and oak flavors. Hints of citrus, pear, vanilla and nuts, salinity and explosive acidity, full body and long aftertaste. 

Aging potential: 10 - 15 years and beyond.

Food Pairing: rich flavors dishes such as rotisserie lamb, grilled seafood, oily fish and local delicacies.

Best served: 13º-14ºC

 

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