A bone-dry, mineral white grown on Santorini’s volcanic soil. The vines are woven into basket-shaped kouloura that sit on the ground to shield the grapes from the wind, and they remain ungrafted because phylloxera never took hold in the ash.
Wine is grown, not cooked, and this one is defined by a training system and a volcanic island’s soil; there is no kitchen procedure behind it.
What goes into it
- Assyrtiko grapes
- yeast
- oak or steel
How it is made
The vines are trained into low coiled baskets so the fruit ripens inside, sheltered from wind and salt spray, and draw their water from sea mist condensing on the ash rather than from rain. The grapes keep high acidity even at full ripeness, and the juice is fermented cool and dry. Some is aged in oak as nykteri.
How long it takes: one vintage a year
How it is eaten
Cold with grilled fish, tomatokeftedes and fava.
History
On Santorini the vines are woven into basket-shaped kouloura to shield grapes from wind, and remain ungrafted because phylloxera never took hold.
Frequently asked questions
What is Assyrtiko?
Assyrtiko is a wine & spirit from Greece: bone-dry, mineral white grown on Santorini’s volcanic soil. On Santorini the vines are woven into basket-shaped kouloura to shield grapes from wind, and remain ungrafted because phylloxera never took hold.
How is Assyrtiko made?
The vines are trained into low coiled baskets so the fruit ripens inside, sheltered from wind and salt spray, and draw their water from sea mist condensing on the ash rather than from rain. The grapes keep high acidity even at full ripeness, and the juice is fermented cool and dry. Some is aged in oak as nykteri. It takes one vintage a year.
Can I make Assyrtiko at home?
No, and the atlas gives no method for it. Wine is grown, not cooked, and this one is defined by a training system and a volcanic island’s soil; there is no kitchen procedure behind it.
What goes into Assyrtiko?
Assyrtiko grapes, yeast, oak or steel.
How is Assyrtiko eaten?
Cold with grilled fish, tomatokeftedes and fava.
