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Description
Founded in 1997 by Haridimos Hatzidakis and Konstantina Chryssou when they revived Konstantina's family's vineyards just outside of the village Pyrgos Kallistis that were abandoned in 1956 after an earthquake. Since 1997 more vineyards have been purchased such as the property where the winery is now located on the road from Pyrgos to Emporio. Hatzidakis is the only certified bioydynamic producer on Santorini.
The grapes used to produce Nykteri are from selected vineyards planted on sandy soils in Megalochori. Grapes are left to hang on the vine for an extended period; ideally, the grapes will be harvested once they are overripe. Harvest is completed by hand and the grapes are brought to the winery to be placed in a cold room overnight. The grapes are de-stemmed, and the juice is left in direct contact grape skins for 12 hours. The grape must then undergoes fermentation with indigenous yeast at 18 °C. The wine is aged for 12 months in French oak barrels (of varying sizes) and bottled without filtration.
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Taste
A vibrant and lively expression of Assyrtiko from Megalochori, Santorini. Tart and ripe lime juice, passionfruit, and grapefruit fill the nose and follow through onto the palate. There is a distinctive crushed oyster shell and saline minerality that drives the wine. Notes of paraffin wax and daisy petal nicely complement the fruit and minerality. The wine is dry, medium-bodied, with long length.
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Cellaring Potential
Enjoy now or age 6+ years.
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Food Matching
A very versatile wine that can pair with many dishes. Great with grilled whole fish, gazpacho, or with salty cheese such as feta or halloumi.
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