Project Description


The use of amphora with the combination of “battonage” highlights the varietal character and the terroir.


Collection of over-ripped grapes and placement in a cooling chamber. Use of vertical press on whole clustered grapes. Alcoholic fermentation takes place in amphorae using selected yeasts at a temperature of 16-17° C. Aging of the wine in amphora on its fine lees for approximately 4 months while “battonage” is also applied. After bottling, the wine is cellared for another 10 months.

Taste features – Aging

A wine revealing the uniqueness of the variety and the terroir. On the nose, multi-layered aromatic character with a distinctive presence of overripe citrus and stone fruit aromas. Flowery and herbaceous character with a persistent honeycomb note and the predominant flint aromas. Balanced and complex mouthfeel, excellent structure, with a persistent iodine aftertaste.

Ideal food combination

Fatty fish such as e.g. smoked eel, shellfish, meat with white sauces.

Type of wine
White dry

Protected Designation of Origin Santorini

Variety composition
100% Assyrtiko

5.000 bottles

Laoudia vineyard, small terraces at Pirgos village

Dominant soil type
Sandy volcanic soils, rich in pumice stone and ash

Area yields
1,5 tons per hectare

Age – Plant formation
Perennial, they are planted in terraces, in a traditional pattern of spirals (“kouloura”)

Harvest dates