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Aidani is a variety that we commonly find in Vinsanto and in other dry white wines of Santorini.
Estate Argyros has chosen to produce 100% Aidani, due to its characteristics and particular aromas by implying modern techniques of winemaking, such as cryo-extraction.
The 10 years-old vineyard is located in Episkopi Gonia Thiras, with eastern and south-eastern direction, in a surface of and the vines are formed with the traditional crown
Tasting comments: The vineyard’s low performance (500kg/ ) give us a white-yellow color and aromas that remind of tropical fruits and scented herbs. In the mouth appears with a well balanced acidity.
Vinification: Cryo-extraction and fermentation in inox vessels
Alcohol: 12.6% vol.
Total acidity: 6.5g/l
Ageing capacity: 2-3 years
Accompanies: Fish and white meat with light dressings and herbs
Serving suggestions: at 8-10 ?C.
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Following the family tradition that lasts for more than one century, Estate Argyros produces the Assyttico Argyros. It is a dry white wine made by the variety of Assyrtico cultivated in the private vineyard located in Episkopi Gonia. The sedulous selection of grapes and the vinification result to a fine dry white wine with a strong personality.
Tasting comments: Crystal-clear yellow colour, distinctively flavoured with citrus overtones. The relatively high acidity of Asyrtiko gives it a crisp freshness, while the vineyard's extremely low performance offers body, structure and substance.
Vinification: Typical white vinification
Alcohol: 13.0% vol.
Total acidity: 7.0g/l
Ageing capacity: 3-5 years
Accompanies: Seafood and fish simply cooked
Serving suggestions: at 8-10 ?C. |
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The three wines of the Atlantis series (White, Red and Rose) complete the wine collection offered by Estate Argyros. They have been produced to meet the expectations of wine lovers everywhere who will choose them for their excellent combination of quality and price. The Atlantis wines are made exclusively from the white Assyrtiko and the red Mantilaria grape varietals of Santorini, in such a way that a link is forged between the tradition of the past and the contemporary technology, between you and Atlantis.
Atlantis red is produced by 90% Mandilaria, 10% Mavrotragano.
Full bodied with fine tannins, complex aromas of red fruit, with hints of prune and leather. The mouth is well structured & balanced. It has a velvety palate and a long finish.
Vinification: Typical red vinification, ageing in French oak barrels for 6 months
Alcohol: 12.5% vol.
Total acidity: 6g/l
Ageing capacity: 8-10 years
Accompanies: Red meat and meals spicy or with red sauce
Serving suggestions: at 8-10 ?C. |
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Estate Argyros Barrel is a special wine produced in very limited quantities, has been created by introducing Santorinian Assyrtico grapes to oak barrels from central France.
The sedulous selection of grapes, combined with the fermentation and ageing in French oak casks, has produced a rich, full-bodied wine.
Wood essence and a hint of vanilla add extra flavor to the fruit of Assyrtico, while the mouth remains smooth and round, slightly buttery – a complete, complex, aging wine.
Tasting comments: Golden –green color, complex fine aromas of roasted dried nuts, honey, butter, wood, fruits and an after-taste of quince. A good combination of fruit and barrel provides balance in the mouth and an interesting finish.
Vinification: Typical white vinification, aging in French oak barrels of 500 l for 6 months.
Alcohol: 13.0% vol.
Total acidity: 7.1 g/l
Ageing capacity: 10-12 years
Accompanies: Fish with dressings, poultry and white meat. Aged and smoked cheese.
Serving suggestions: at 8-10 ?C.
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In the last decade of the previous century, a type of dry white wine started to evolve in the viticultural area of Santorini, as a result of modern technology and know-how. Estate Argyros was one of the leading wineries of this new trend.
Tasting comments: Yellow color with green seens. Of good intensity, fine, kind and relatively complex aromas that remind of minerals, lemon blossoms and citrus fruits. Full bodied, round palate with crispy and sparkling acidity that gives nerve and long finish
Vinification: Typical white vinification. 20% ageing in French oak barrels of 500l for 6 months
Alcohol: 13.0% vol.
Total acidity: 7.1 g/l
Ageing capacity: 6-8 years
Accompanies: A great variety of food, especially lamb cooked in vine- leaves or fish oven cooked with tomato juice. It is also complimentary in many traditional tastes of Santorini such as fava, chloro cheese and tomato-balls
Serving suggestions: at 8-10 ?C.
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Mavrotragano is a rare, but very interesting indigenous red variety of Santorini. Mavrotragano is quickly matured even by the end of August and in the past it was used for sweet wines or sometimes for Vinsanto. It is a variety with low performance and it is very sensitive in dry climatological conditions. The grapes are long and fleshy, with bright color, with thick skin and crispy. The fermentation of mavrotragano raises the alcohol of the wine up to 14o-15o vol with a very well balanced acidity. Mavrotragano is a variety rich in colors and aromas. The taste is balanced and bodied, with a long finish. Mavrotragano of Estate Argyros is produced by 100% Mavrotragano, in a limited number of bottles.
Tasting comments: Bright red color with aromas of gooseberry and cherry. The mouth is round with soft tannins.
Vinification: Typical red vinification, ageing in French oak barrels of 500l for 18 months
Alcohol: 14.0% vol.
Total acidity: 6g/l
Ageing capacity: 12-14 years
Accompanies: Red meat and meals spicy or with red sauce
Serving suggestions: at 14-16 ?C.
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Vinsanto Mezzo Vinsanto Mezzo is practically a Vinsanto of short ageing produced by grapes that sun dried for a shorter period and therefore the wine is lighter in the mouth and the nose. Vinsanto Mezzo is produced by 80% Assyrtiko, 10% Aidani, 10%, AthiriVinsanto mezzo is honey colored and has chocolate, smoke and dried fruits aromas.
Vinification: Sun drying for 6-7 days. Ageing in French oak barrels for 5 years time
Alcohol: 14.0% vol.
Total acidity: 6 g/l
Sugar: 140 g/l
Accompanies: It could be a good companion for desserts made of chocolate or served cold as an aperitif or a digestive drink.
Ageing capacity: long ageing
Serving suggestions: at 6-8 ?C.
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In the Cycladic islands, the production of sweet wines from sun-dried grapes endures as the traditional winemaking technique passes from one generation to another.
As early as the 16th century, documents describe the profitable trade between Santorini and Russia, based on the quality and fame of Vinsanto wines and their rare ability to last and improve over the years.
VINSANTO production is excruciatingly long and inevitably costly, but after many years, when the barrels are opened it appears – sweet, complex, abundantly flavored and excellent – a truly rare wine, worthy of all the effort.
Vinsanto is produced by 80% Assyrtiko, 10% Aidani, 10% Athiri
Tasting comments: Copper-amber color. Strong, kind, fine, complex aromas of chocolate, honey, roasted coffee grains, dried fruits and dried nuts. Full bodied, buttery, well structured & balanced, with sweetness and acidity in harmony, it has a fine and long finish.
Vinification: Sun drying for 12-14 days. Ageing in French oak barrels for 17 years time; bottle ageing for 3 years.
Alcohol: 14.0% vol.
Total acidity: 6g/l
Sugar: 240 g/l
Accompanies: It could be a good companion for cigars and desserts made of chocolate or served as an aperitif or a digestive drink.
Ageing capacity: long ageing
Serving suggestions: at 6-8 ?C.
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