Akra Chryssos Santorini White 2023
£49.00
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Akra Chryssos Santorini White 2023
£49.00
Description
Indigenous yeasts, a little sulfite, mild natural vinification with manual vintage from the age-old vineyards of Pyrgos and Megalochori. The unique authenticity of this Santorini of the talented young winemaker Spyros Chrysos is expressed with distinct saltiness, minerality, and sea breeze. Sharp acidity that in combination with its rich texture offers an enjoyable result. Best served at 8-12°C. Combine it with fatty fish, shellfish, aged cheeses, fatty dishes.
At a glance
Grape
Assyrtiko
Region
Aegean Islands
Vintage
2023
ABV
14.0%
Sweetness
Dry
Grape
Assyrtiko
Assyrtiko is by far Greece’s most renowned white grape variety, associated most famously with the volcanic island of Santorini in the Aegean Sea. Following its notable success, it is now grown successfully all over Greece and beyond in Clare Valley, Australia, South Africa and California, being the first Greek grape to become international. It has developed a reputation as being a versatile grape variety, producing wines in a multitude of styles, from fresh, mineral white wines to oaked, worth keeping ones and from bold complex reds to rıch matured dessert wines, such as Vinsanto. Compact clusters of large, moderately thick-skinned berries, late budding and late ripening. Vigorous and productive, resistant to drought, disease and wind and capable of maintaining high acidity up to the final stages of the ripening period. In Santorini it is trained in the characteristic baskets, sitting close to the ground and named “kouloures” by the locals.
Producer
Akra Chryssos is a young label from a very old vineyard-holding family on Santorini. Spyros Chryssos is the fourth generation to farm these plots — following his great-grandfather, grandfather and father — and for decades the family sold its grapes to other well-known island producers, including a relation, Haridimos Hatzidakis, whose organic, minimal-intervention philosophy became Spyros's own inspiration. Only in the last few years has he begun bottling wine under his own name, working exclusively with his family's old, low-yielding, basket-trained (kouloura) vines around Pyrgos and Megalochori — some over a century old — farmed organically with no chemical inputs, fermented with wild yeasts and kept low in added sulphur.