This Asyrtiko is vinified only with the wild yeasts of the grapes (hence the term "Wild Ferment" on the bottle), to capture the authenticity and formality of Santorini PDO to a 100%. A fine Santorini of limited production that Assyrtiko fans should definitely try.

The Gaia Nychteri takes our favorite Santorini Assyrtiko to a whole new level. The salty, zesty aromatic character of the variety and the sharp acidity are dressed by a spicy soft veil from the oak ageing. Each bottle begs for special grilled seafood delicacies to make the perfect scene.

Classic and authentic Santorini oak aged, undisputed pioneer of this particular - and now particularly popular - category. A traditional fermentation in french oak gives to the distinctive mineral and lemony aromas of Assyrtikos a more roasted and smoky aromatic dimension.

One of the most popular and quality Santorini PDO labels on the market. Classic and careful vinification that allows Assyrtiko to express the minerality that the hot volcanic soil of Santorini gives it, and to present an impressively sharp acidity that refreshes, chills and... takes us off!

George Gavalas next to Assyrtiko devotes much of his effort to reviving forgotten varieties of the Thera vineyard that in the last century exceeded 100 on the island of Santorini. One of them, Voudomato offers a rare rosé wine with distinctive fruity characteristics, cool acidity and mineral elements in the nose and mouth.

Santorini Familia Hatzidakis, with its lemony, mineral, yet friendly character, faithfully captures the inexhaustible dynamic of the Santorini Terroir, which is why it is one of the most beloved labels produced on the island. If you try it with your eyes closed, you are very likely to feel the saltiness of the Aegean and the wild beauty of the windswept vines of beautiful Santorini. Even the most 'simple' label of Hatzidakis winery, made from 100% Assyrtiko, is a great wine that can age for many years.

Sophisticated white wine based on Assyrtiko of Santorini. Vinified in wooden tanks and aged for one year in the barrel, it gives us a more spicy dimension of Santorini which is of great interest and offers us countless options of combinations at the table.

Haridimos Hatzidakis undoubtedly left his mark on Santorini, contributing significantly to its emergence as a very important wine-producing region. The winery's Vinsanto is an excellent limited production sweet wine with a good value for money. The ripening of the grapes and the careful vinification based on tradition give extra taste points to a wine that does not stop collecting awards in Greece and abroad.

Ιntensely oaky Santorini intended for "big" grilled fish meals. The overripe feeling of the fruit and the intense presence of the barrel are balanced by the explosive acidity of the wine. Forget it for a few years in your cellar. The result will be particularly complex creating a perfect "comfort" wine.

Dessert wine of sun-dried Assyrtiko and Aidani . The maturation of 3 years in large oak casks gives ripe , velvety character while embracing notes of honey , lemon and raisin aromas and sweet spices .

Wonderful marriage of Mandilaria with Mavrotragano by the hand of Apostolos Mountrichas who uses fruit from the dry, low yielding vineyards locates at Pyrgos of Santorini. A wine with deep fruit, botanical elements and very well worked tannins that proves that Santorini can give great red wines.

The red Mandilaria of the Aegean, in the hands of Paris Sigala, transforms into an exuberant, unusual red sweet wine. Flavourwise sophisticated, with a rich body and a long dried red fruit aftertaste capture the taster from the very first sip.

Crystalline expression of Santorini's Assyrtikos with power, finesse, nerve and a lemony profile produced from old vineyards. A wine worthy of the history of the Santorini vineyard that already counts 34 centuries of uninterrupted viticulture. The ultimate wine for fine seafood.

A stunning wine with a deep ruby ​​color, aromas of cherry and cherry with hints of tobacco and oak, with a remarkable variety for body, balanced with a long and pleasant aftertaste typical of poikilias.

After Epanomi, Kavala and Ilia, Vangelis Gerovasileiou and Vassilis Tsaktsarlis arrive in Santorini where they meet the oenologist Ioanna Vamvakouris and create the Mikra Thira winery, the first attempt made in Thirasia. This is a stunning wine made from 100% Assyrtiko grapes from Santorini that reflects all the characteristics of this unique terroir. Sharp acidity, structure, minerality, citrus and saltiness!