Assyrtiko

Overview

Assyrtiko is arguably the most important native Greek variety. Assyrtiko is planted in most parts of Greece, but it is the island of Santorini which is Assyrtiko’s heartland – here the grape variety takes up 65% of the vineyard area. Many of Santorini’s Assyrtiko vines are old and un-grafted, thriving in Santorini’s volcanic soil. Assyrtiko produces wines of rich and velvety texture and with a full body, crisp balancing acidity and with alcohol level which tends to be on the high side; aromas include ripe stonefruit and citrus, with a smoky mineral, and waxy complexity. Little Assyrtiko is planted outside Greece.

Typical Blends and Winemaking 

Assyrtiko is mostly unblended and produced as a varietal wine. Vinification and ageing take place in either steel, concrete, or oak. Generally inert vessels are most common, even for single vineyard wines, but occasionally some wines see a degree of new oak which gives a touch of toasty complexity and added weight.

• Assyrtiko (100%)

Typical aromas and flavours

Lime, passionfruit, beeswax, flint, saline.

Food matching

Textural and full-bodied yet crisp and saline Assyrtiko complements most seafood including shellfish, scallop, calamari / octopus, lobster, and white fish. Roasted Mediterranean vegetables including pepper fruit, courgette, and aubergine, as well as crisp salads with feta cheese are also a popular pairing. Riper oak-aged styles will work well with roast white meat like chicken. Sheep’s and goat’s milk cheese also work well.