THALASSITIS is produced from Santorini’s indigenous white grape variety, Assyrtiko.
Perhaps, it is the only variety in the Mediterranean that manages to combine full maturity of grapes with considerably high acidity, despite the specific climatic conditions of the island. This fact is an essential factor for accomplishing flavor balance in dry white wines.
All the Assyrtiko grapes selected for THALASSITIS originate exclusively from vineyards in Episkopi, Akrotiri and Pyrgos regions. The vines in these regions are almost 80 years old.
The particularly low-yield that never exceeds 25 hl/ha combined with the terroir and the variety results an exuberant and nervous wine with a strong personality.
Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce, generally with flavors of moderate intensity, where salt, sour or oil predominate.
A special feature of most Assyrtiko wines from Santorini is that despite their white color they behave like red wines! Try to age Thalassitis for 2 to 3 years at a temperature 12ο to 14οC and you will witness a change in it. Its mineral dimension will subside while the fruity and honey aromas will expand. Don’t forget to pour Thalassitis into a wide decanter half an hour before serving. You will definitely be pleased by the result!