Vinsanto – SantoWines Winery
Natural and Sweet White is the color of choice. Sun-dried grapes are used to make this wine. Appellation: Designation of Origin with Protected Status Santorini 85 percent Assyrtiko, 15 percent Aidani are the varieties used. Vinification: 6-8 days of sun-drying are required. Fermentation at a low temperature for 40 to 60 days The wine was aged for 36 months in French oak barrels. The aging process continues in the bottle. Notes about the taste: The color is amber. The entire body. Complex nose, ranging from sweet spices like cinnamon and cloves towards dried fruits like as apricots and raisins.
Long, velvety aftertaste.
Vinsanto
Nature’s Sweet White is a style that is simple and straightforward. Sun-dried grapes are used to make wine. Protected Designation of Origin (Appellation): Santorini 85% Assyrtiko and 15% Aidani are the varieties used. Viticulture: Sun-drying for 6-8 days is the method of choice. fermentation at a low temperature for 40 to 60 days is recommended 36 months in French oak casks are required for maturation. In the bottle, the maturation process continues to progress. Color: Amber in color. Notes on taste: The entire body is covered with tattoos.
Aftertaste that lingers for a long time.
93 points on The Wine Advocate’s Issue 242 (end of April 2019) for the vintage 2012 gold medal at the Challenge International du Vin.
Vinsanto 8 Years
A naturally sweet white wine made from sun-dried grapes, produced in the Santorini region of Greece. Appellation: Protected Designation of Origin SantoriniVarieties: 85 percent Assyrtiko, 15 percent AidaniVinification: Sun-Drying for 6-8 days. Ageing: Premium Selection Vintages 2005, 2006, and 2007. Fermentation: 40-60 daysAgeing: Premium Selection Vintages 2005, 2006, and 2007. A minimum of 8 years in French oak casks is required. The maturation process continues in the bottle.Tasting Notes:Amber in color.
Dried apricots, sultanas, figs, molasses, and dark chocolate are among the notes found in this blend.
Vinsanto 12 Years
Style:A naturally sweet white wine made from grapes that have been sun-dried. Appellation: Designation of Origin with Protected Status Santorini 85 percent Assyrtiko, 15 percent Aidani are the varieties used. Vinification: 6-8 days of sun-drying are required. Fermentation at a low temperature for 40 to 60 days Premium Selection for the Elderly Vintages 2002, 2003, and 2004 are available. Minimum 12 years in French oak barrels. The aging process continues in the bottle. Notes on the Tasting:Deep brown in color.
Seductive fragrances of honey, dried citrus, figs, dates and peach jam, coffee beans, baking spices and caramelized fruits.
The aftertaste has layers of dried and baked stone fruits, figs, chocolate, and sweet spices that linger on the palate. Desserts with chocolate or coffee flavoring, aged cheese, and foie gras are all good matches. Thessaloniki International Wine Competition 2016 awarded a Grand Gold medal.
Vinsanto 12 Years
A naturally sweet white wine made from sun-dried grapes in the traditional style Protected Designation of Origin (Appellation): Santorini 85% Assyrtiko and 15% Aidani are the varieties used. Viticulture: Sun-drying for 6-8 days is the method of choice. fermentation at a low temperature for 40 to 60 days is recommended Premium Selection for the Aging Population Vintages 2002, 2003, and 2004 are all available for purchase. A minimum of 12 years in French oak casks is required. In the bottle, the maturation process continues to progress.
The entire body is covered with tattoos.
Deep and viscose on the palate, with velvety texture.
Desserts with chocolate or coffee flavoring, aged cheese, and foie gras are all good matches for this pairing.
Vinsanto 1993
Style:A naturally sweet white wine made from grapes that have been sun-dried. Appellation: Designation of Origin with Protected Status Santorini 85 percent Assyrtiko, 15 percent Aidani are the varieties used. Vinification: 6-8 days of sun-drying are required. Fermentation at a low temperature for 40 to 60 days The wine was aged for 23 years in French oak barrels. The aging process continues in the bottle. Notes on the Tasting:Deep bronze in color. The entire body. Aromas of coffee beans, raisins, herbs, and orange sweet preserves entice the senses.
The aftertaste has layers of dried and baked stone fruits, figs, chocolate, and sweet spices that linger on the palate.
Vinsanto Wine Buy
A naturally sweet white wine made from sun-dried grapes in the traditional style Protected Designation of Origin (Appellation): Santorini 85% Assyrtiko and 15% Aidani are the varieties used. Viticulture: Sun-drying for 6-8 days is the method of choice. fermentation at a low temperature for 40 to 60 days is recommended 23 years in French oak casks were spent maturing this wine. In the bottle, the maturation process continues to progress. Color: a deep bronze with a tinge of yellow. The entire body is covered with tattoos.
Complicated and viscose on the palate, with velvety texture.
Combination with food:This is a rare dessert wine that we recommend drinking straight, in order to fully appreciate its unique bouquet of smells and flavor.
Vin Santo Total WineMore
- The sweet dessert wine Vin Santo – literally “holy wine” – is only produced in the Tuscany area of Italy. The traditional method of drying grapes is to hang them up or arrange them on racks in attics or barns, depending on the kind of grape used. The semi-dried grapes are bursting with concentrated sugars and tastes after three or four months of drying
Santo Wines Vinsanto, Santorini prices, stores, tasting.
- This Santorini wine has garnered favorable reviews from a number of publications, including The Wine Advocate, who gave it a score of 94 for the 2013 vintage. There have been several vintages that have won honors in contests, including the 2005 vintage. Price ranges for ‘Santo Wines Vinsanto, Santorini’, as well as shop locations, taste notes, and market information. 91 percent (92 percent)
Best Vin Santo Wine 2021 – Liquorista
- Various regions of Italy are responsible for the production of Vin Santo wine. However, the greatest wines are produced in the Tuscany area. Because of the good growing circumstances for grape plants, this is the most renowned region in Italy for the production of wine, as evidenced by the fact that the fruit is ripe for wine production in this region.
Vin Santo Wines of Italy Wine Folly
- 21st of December, 2015 Italy’s Vin Santo wines are made from grapes that have been blessed. Vin Santo is available in a variety of colors ranging from delicate gold to rich reddish brown. Vito Santo is a rich, full-bodied, often highly sweet dessert wine with scents of toasted hazelnut and caramel
- Flavors of honey
- Tropical fruit
- Perfume
- And dried apricots. Even though it’s one of those wines that adheres to the edge of your glass, on the palate there’s something a little wacky about it:
Vinsanto – Wines of Greece
- 27th of July, 2018 Is Santorini’s delicious white wine “ambrosia of the gods” or is it something else? The first response (Vino di Santorini) is unquestionably correct, but the second is equally correct because Santorini’s great Vinsanto (PDO Santorini) is definitely fit for the gods! The town of Vinsanto has been known since the 12th century, although it did not achieve full prominence until until 1783, when the following occurred:
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Fantastic Vinsanto – Review of Venetsanos Winery, Megalochori, Greece
When I was looking for wineries to visit in Santorini, I came across venetsanos, which was among the wineries I discovered during my research. Despite the fact that it wasn’t among the best or number one, I thought the photographs were beautiful and chose to organize a visit with my family to this vineyard. It turned out to be the finest decision I’d ever made in my whole life. First and foremost, I believe this winery is underappreciated. If you compare it to the larger winery (Santos wine), Venetsanos offers a superior perspective, ambience, and overall experience that is far superior than that of Santos.
- When my boyfriend first saw the location, he knew he had to propose here because we were all in awe of it.
- Yes, we will be back the next time we come to visit!
- I have to say that this was the best part of our trip, not just because of the proposal, but also because it had one of the best views and ambience of any place we had seen.
- We even went out and bought some wine to bring home as a celebration!
Wine Review Online – Greek Vinsanto Explained
| On the Greek island of Santorini, nobody could believe it.Greece was joining the EU, protector of place names – and that meant Italian wineries would steal their name.This happened in 1981, so they’ve had time to come to grips with the fact that sweet wine from Santorini must now be called Vinsanto, one word, to distinguish it from the Italian dessert wine Vin Santo.The Italians simply got there first.But the Italian name is only a name, whereas Greek Vinsanto is terroir-driven and long-lasting:one of the world’s greatest dessert wines.Quality controls ensure that you really can’t go wrong with a bottle of Vinsanto – assuming you buy the one with the awkward spelling.This is not to insult the Italian product; I’ve had plenty of Italian Vin Santos that I enjoyed.But they’re from all over the boot.They can be pink, they can be dry; it’s just a name.How could the EU screw this up so badly? I t turns out that while Italians are not noted for their organizational skills, consider the competition.Vinsanto now has very specific rules, but when Santorini wineries first petitioned the EU for the designation, even though there were only 10 of them, they hadn’t yet come to an agreement.Today a Vinsanto must be made from local white grapes, at least 51% Assyrtiko.But in 1981, Santorini wineries could call any sweet wine Vinsanto, just as the Italians do.”We sent (the EU) the first sample, and it was red,” says Agape Roussas of Canava Roussas.Santorini wineries were somewhat overconfident that Greek history would prevail.Grapes have been grown continuously on Santorini through a unique method – the basket system – for more than 3000 years.It looks as primitive as it is:Vines grow in a spiral on the ground, with the grapes often lying right against the sandy, volcanic soil.But it’s well adapted to the environment.The vine’s leaves protect the grapes from the bright sun and sea salt-laden wind.Nobody else does anything like this, anywhere. It’s precisely the reason that place names are protected.Yet if you look up Vinsanto on Wikipedia, you are directed to a Vin Santo page that has about 3000 words on the Italian wines and exactly four sentences about the Greek ones.I’ll spend a few paragraphs trying to rectify that.Vinsanto must be at least four years old, and it must have spent at least two years aging in oak barrels.It can be labeled as a vintage wine, or – like Scotch – it can be labeled by the years it has aged.In that case, it must be multiples of four.In other words, you can buy a Vinsanto 8-year, or a Vinsanto from 2003, but not a Vinsanto 10-year.The wine can be a blend of vintages, but the age on the label must be the youngest wine used in the blend.The grapes are dried in the sun for two weeks.Eight kilos of fresh grapes yield just two kilos of dried grapes.This concentrates the flavor, which is why Vinsanto is so intense.”In Canada they use ice to create dessert wine.Here in Santorini we use the sun,” says Charikleia Mavrommati, enologist for Sigalas.The Assyrtiko grape, naturally high in acidity, keeps the wine fresh for decades.I had a 53-year-old Vinsanto that was rich and complex and amazing.The wine gets darker, richer and sweeter with more years in the barrel, but it keeps its character.I found that the 8-year-old versions were significantly more interesting than the 4-year-olds, and these generally cost about $50 for 500 ml.The value/price ratio might peak at about 12 years old, if you can find them.What do they taste like?On my tasting notes for the Koutsoyiannopoulous Vinsanto 2009, I wrote, “I have a hard time telling some Vinsantos apart, but they’ve all been good.This one has caramel, some red fruit notes, cola and milk chocolate, with enough acidity to carry the sweetness.”That’s not to say there are no variations.Artemis Karamolegos Vinsanto 2004 is spicier than most, with cinnamon and cumin notes.Vinsantos from the Santo Wines co-op are a little thicker and sweeter than others, while those from Argyros Estate were some of my favorites:intense and fresh, with more of those mysterious red-fruit notes that emerge somehow from white grapes.There was not one Vinsanto I tasted out of about 25 that I wouldn’t want to enjoy a glass of, and that’s saying something.The consistent quality across brands could be a product of the fact that almost all grapes on Santorini are purchased from the 1200 growers who make up 20% of the island’s 6000 full-time residents.It also should be comforting to consumers: if it says Vinsanto on the label, you can be sure of what you’re getting.That, of course, is exactly what the denomination system is supposed to provide.The EU has many large regrets regarding Greece; here’s a tiny one that nobody even notices. |
Everything You Need to Know About Visiting Winery Tours
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- Type Half Day is 2 hours away. It is now time to spend Though France and Italy are two of the most well-known wine-producing countries in the world, Santorini is a lesser-known location that is regarded a premium wine destination in Europe.
- Not only that, but vine trees are frequently fashioned into circles and planted on the ground (rather than supported upright in rows) in order to shelter the crop from strong beach breezes.
- Santo Wines in Pyrgos is the largest winery on the island and is regarded to be one of the most popular in Santorini.
- Travelers also like visitingVenetsanos Wineryin Megalochori (about a half-mile south of Santo Wines) andDomaine Sigalasin Oia, which are both located on the island of Crete.
- The museum, which is housed in a cave, exhibits Santorini’s history as a wine producer and provides visitors with a complimentary wine sampling as part of their admission fee.
- Many of Santorini’s wines are served in the island’s restaurants, making them an excellent option for people who do not have the opportunity to visit the island’s wineries.
- A multi-winery trip such as those given by Santorini Wine Adventure, Santorini Wine Tour, or Viator are recommended for those interested in doing so.
- They’re also very long, frequently lasting several hours or even a half day.
Boutari Vineyard, the island’s first winery, offers a winery four-course meal for 30 euros ($33.62) per person (plus tax). Visitors are also welcome to take a tour of the vineyard at Domaine Sigalas. See all hotels inSantorini» for more information.
More Best Things To Do inSantorini
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1 Kamari Beach
Santorini’s volcanic past has led to the construction of some of the most distinctive beaches in the Greek Isles, and Kamari is no exception. This length of black sand, located around 4 miles southeast of Fira on the island’s east coast, is one of the island’s longest and most popular beaches. The beach is bordered by the town that bears its name, which is a major tourist destination with a wide range of accommodations, restaurants, seaside bars, and stores. Visitors can take use of the lounge chairs and umbrellas that are provided on the beach.
- Because the views of the majestic Mesa Vouno hill, from which you can see Ancient Thira, provide a picture-perfect Greek beach environment, it is a popular tourist destination.
- If you want to spend the entire day on the beach, pack sandals because the sand and pebbly terrain may become rather hot with the sun pounding down on it, especially after a couple of hours.
- As a result of Santorini’s volcanic past, it has resulted in the construction of some of the most distinctive beaches on the Greek Islands, and Kamari is no exception.
- The beach is bordered by the town that bears its name, which is a major tourist destination with a wide range of accommodations, restaurants, seaside bars, and stores.
- Travelers praised the crystal blue waves of Kamari and recommended putting your feet down towards the southernmost point of the shoreline for the best experience.
- Travelers are strongly advised to wear protective footwear on Kamari Beach, regardless of where they choose to relax.
- In fact, several guests urged that they bring water shoes with them, pointing out that the underwater topography along the coast suddenly changes from sand to slippery solid rock.
More information may be found here. Photograph courtesy of LeighAnnRahn/Getty Images The whole list of The Best Things To Do in Santorini can be found here»
Wine Importers Archives — Omega Ouzeri
As a result of Santorini’s volcanic past, it has resulted in the construction of some of the most distinctive beaches on the Greek Islands, and Kamari is no exception. This length of black sand, located around 4 miles southeast of Fira on the island’s east coast, is one of the island’s longest. With the town of its namesake as a backdrop, the beach is a major tourist destination with multiple hotels, restaurants, seaside bars, and retail establishments. Visitors may relax on the beach by using the lounge chairs and umbrellas that are provided.
- Due to the views of the majestic Mesa Vouno hill, from which you can see Ancient Thira, the area is known as the “Picture-Perfect Greek Beach.” Travelers are strongly advised to wear protective footwear on Kamari Beach, regardless of where they opt to relax.
- A few tourists even advised that they carry water shoes because the underwater environment near the coast swiftly transitions from sand to slick, hard rock.
- This length of black sand, located around 4 miles southeast of Fira on the island’s east coast, is one of the island’s longest.
- Visitors may relax on the beach by using the lounge chairs and umbrellas that are provided.
- Due to the views of the majestic Mesa Vouno hill, from which you can see Ancient Thira, the area is known as the “Picture-Perfect Greek Beach.” Travelers are strongly advised to wear protective footwear on Kamari Beach, regardless of where they opt to relax.
- A few tourists even advised that they carry water shoes because the underwater environment near the coast swiftly transitions from sand to slick, hard rock.
- Photograph courtesy of LeighAnnRahn/GettyImages See the whole list of the Top Things to Do in Santorini».
The Complete Guide to Vin Santo – Part I
We go into the fascinating world of Vin Santo in great depth. Keep an eye out for Part II. Vin Santo, Vinsanto, or Vino Santo (Holy Wine) is the name given to a series of dessert wines that have been produced for hundreds of years, most notably in Tuscany, where they are mostly made from the Trebbiano Toscana and Malvasia Bianca grape varieties. The style is also produced in a number of other regions in central and northern Italy, using other sorts of grapes. It is also produced on the Greek island of Santorini, where it is known as Vinsanto.
- According to the European Union’s criteria forItalianexamples, drying of grapes in an aerated chamber (thefruttaio or apassitoio) and maturing in wooden vessels for a lengthy period of time are required (drying usually takes place on straw mats).
- As a result, Italian Vin Santo is a subset of passito wines, which are created from dried grapes and are available in a variety of sweetness levels.
- Additionally, straw wines from other nations, such as French Vins de Paille, Austrian Strohwein and Cyprus Commandaria, can be used to compare Vin Santo to other types of wine.
- However, the sweetness level can vary significantly, with practically all dry wines created from less dehydrated grapes having a higher amount of sweetness.
- In some ways, these wines are more evocative of a dry Sherry.
- According to a 2006 academic assessment of TuscanVin Santo, 77 percent had residual sugar levels more than 50 grams per liter, with 23 percent having levels between 10 and 50 grams per liter.
- Traditionally, the majority of sweeter examples would be bottled at 16 or 17 percent alcohol by volume; greater alcohol content is often reserved for drier varieties.
Due to the addition of grape spirit during fermentation, residual sugar levels tend to be on the upper end of the scale.
It has a wide range of sweetness, making it a dangerous companion for sweeter puddings due to its unpredictable sweetness.
When paired with nutty and/or creamy cheeses, the more caramel-laden types may be very fascinating.
The amount of Vin Santo produced in this region is perhaps greater than that produced in all other Italian regions combined.
According to a 2006 survey of Tuscan Vin Santo producers, more than 60% produced 1000 liters (264 gallons) or less of their product each year.
The origins and history of the term Producing dessert wines from dried grapes has been a long-standing practice in Italy, which dates back to the Greeks.
The process resulted in high residual sugar levels, which, aside from having a negative impact on taste, resulted in more stable wines that were easier to transport around the Mediterranean region.
The most plausible reason is that the wine was commonly used to celebrate mass in the Middle Ages, though its origins go back far further than that.
Furthermore, the grapes were frequently let to dry until the feast of All Saints or Christmas, and then bottled around Easter time.
It is stated that the primate of Greece presented a wine from the island of Xantos to his subjects.
In the same way, the evolution of a consistent wine style is difficult to trace back through written records.
As an example, a reference to Vin Santo Severino is confusing in terms of the style of wine being referred to.
Previously, it was bottled under the nameVino da Tavola.
Santorini The European Union acknowledged Santorini as the location of birth of the style in 2002, and the island has retained this status to this day.
Typically, theAssyrtikovariety accounts for at least 51 percent of a normal mix, with the remaining being made up of the Athiri andAidani(both also white) types, as well as other indigenous kinds.
After that, they are crushed and allowed to ferment.
The wines are often copper or golden brown in color, have a silky texture, and have tastes of raisins and spices to them. In addition to naturally sweet wines, fortified liqueur versions of these wines are also produced.
Vino de Santorini
When I initially started researching for my upcoming trip to Santorini, one characteristic immediately stood out to me. It was the excellent wines of Santorini that drew me there. When we were in college, the majority of us indulged in some cheap retsina. My pals at Lola in Seattle were also helpful in informing me about Mavrodaphne, which was a bonus. In fact, I have a few bottles of Mavro on hand at my house right now. However, I am discovering that Santorini is considered to be one of the top wine-growing places in Greece, as well as the larger Mediterranean region.
It is worth noting that the Greeks have been making wine in this region for more than 3000 years.
Furthermore, the vines are planted low to the ground in spherical baskets made of canes to shield the grapes from strong winds.
The most widely used variety is Assyrtiko, which is rich and flavorful and is mostly used in white wines.
Additionally, assyrtiko is dried to produce Vinsanto, a powerful sweet wine that is matured in oak barrels for five years or longer.
Santo Wines is the largest winery on the island, and it is actually a cooperative.
Tomatoes, fava beans, and capers are among the typical crops available in Santo.
Santo represents all of the farmers on the island, as well as the 1200 active members.
There are two wine flights available: a six-glass and a twelve-glass!
The best part is that it is only 4 kilometers from Fira.
However, a number of individuals, ranging from doormen to restaurant owners, have informed me that Domaine Sigales is THE place to go for wine.
So far, the wine at this establishment has been a major letdown.
According to Winespeed: To protect the grapes from the severe winds and unyielding heat that batter the volcanic Greek island of Santorini, the vines are trained into kouloura (wreaths or baskets) (the grapes hang inside the baskets).
After that time, the vine is “revitalized” by decapitating it just above the earth.
During the course of its existence, a vine can be rejuvenated up to five times.
Thank you very much, Eleni!
One more thought: after receiving Eleni’s letter, I began to question whether the roots of a vine (as opposed to the entire vine) constituted as a “ancient vine.” Dr.
“My own personal view with regard to the Santorini vines is that, presuming the vines are on their own roots (as I believe the Santorini vines are) and have not been grafted on a rootstock, I would consider these old vines,” Dr.
The fact that the above-ground component is trimmed every few decades is no different from the fact that any other ancient vine that is pruned every year is no different than any other old vine.
I have yet to experience a truly excellent wine in this country.
It’s possible that one wine captured my attention.
But I’m delighted I gave it a go, and I gave their wines a fair shake, or drink, depending on the situation. Because of the volcanic soils and pumice present, the wines produced here are distinct. I’ll make an effort not to grumble about California wines in the future!