Hetero Wines, created by Maria Tamiolaki and Dimitris Mansolas, describes its effort as ‘Gypsy Winemaking’, ie it produces wines in different regions of Greece that have been selected for their uniqueness and wine value. Here we have an amazing Assyrtiko from vineyards that are organically grown in Domokos, which ferments with the native yeasts, remains for 5 months with its fine lees as 50% of the wine enters oak barrels of second use. It very nicely combines the austerity of the variety with its friendliest characteristics when grown outside Santorini.

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.

A wonderful combination of three very popular varieties, Assyrtiko, Sauvignon Blanc and Malagouzia, with extroverted but at the same time elegant aromas and very tasty and refreshing taste. Versatile wine, ideal to accompany food but also to enjoy it as an aperitif.

Elegant "barrel-style" white wine, from Assyrtiko and Chardonnay, two varieties that acquire a particularly complex character from the vinification and aging in acacia barrels. The wine is signed by two renowned oenologists, Andreas Pantos and Pavlos Argyropoulos, who create excellent wines in Kolindros of Pieria, an emerging 'wine' region.

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.

Rare wine from the Argyrou Estate produced from strictly selected Assyrtiko vineyards over 150 years old that are cultivated in the area of ​​Pyrgos according to the principles of biodynamic cultivation. The few bottles are released to the market after having matured for a few years in the winery. 25% of wine matures for 12 months in French oak barrels and the remaining percentage for at least 30 months on its fine lees. A wine with excellent structure and enormous potential for development that is expected to redefine the Assyrtiko of Santorini.

The Michailidis Estate introduces with Pyli a wonderful blend of white varieties that highlight the magic of the land of Drama. The wonderful balance of freshness and volume with the fruit in the foreground sketches a white wine made to match... everything!

Terrasea is the first PDO Santorini wine produced exclusively from Assyrtiko planted in Thirasia island. Behind it are Vangelis Gerovasileiou and Vassilis Tsaktsarlis, who join forces with Ioanna Vamvakouris, having extensive experience in the vinification of Assyrtikos in Santorini. The vineyard, grown organically, is constantly expanding and we expect to see exciting wines as you will find out once you taste Terrasea.

The new generation of the Hatzidakis winery does not stop its creation path by introducing a special single vineyard Santorini from 100% Assyrtiko that matures on its part with fine wine lees for 12 months while 30% rests in French oak barrels. Ariadni Hatzidaki designs the label while there are only 1700 bottles.