Mondial Des Vins Blancs, Strasbourg 2021 and Avantis Santorini Anhydrous

Marinos Skolarikos 2021-09-30

Founder

Avantis Santorini Anhydrous participates in Mondial Des Vins Blancs Strasbourg.

Assyrtiko-Santorini is one of Greece’s most fascinating and unique indigenous grape

varieties. When tasted blind, dry wines from Assyrtiko-Santorini (PDO Santorini) are almost always said to come from a northerly climate. Yet its birthplace and favorite haunt is Santorini, a unique island of breathtaking beauty in the middle of the Aegean sea.

It produces a dry white wine of distinctive character and great minerality, pleasant to drink young, but also very ageworthy. Most wines are unoaked, though some very good examples of oaked Assyrtiko are made and boast the same great ageing potential.

Very old vines, along with poor soils, hydric stress and strong winds, explain the extremely low yields of Assyrtiko-Santorini as well as the dense structure and the opulency of its wines. Harvest is one of the two –hardly three– earliest in the country and usually starts at the beginning or in the middle of August.

This rare, ancient grape, Assyrtiko-Santorini produces a world class wine that invites you to discover the unique volcanic terroir of Santorini.

Anhydrous Santorini

Avantis Santorini evolves as Anhydrous and during it's ninth year, it changes name and appearance. The connection to the Santorinian anhydrous land is getting stronger every day. The elements of nature alternate with assistance in the quality and complexity of the wines. They are presented in an image as a whole, with a design reminiscent of old engraving, thus bridging the past with the future.

The winery participates in the wine competition “Le Mondial Des Vins Blancs Strasbourg” with the wine ambassador of Greece, “Assyrtiko”!

Let’s meet the 3 Assyrtiko’s from the majestic terroir of Santorini:

Afoura 2019, Assyrtiko 100%, White dry wine, Protected Designation of Origin Santorini.

Soil type: Volcanic

Pruning: Santorini ‘basket’ or Santorini ‘kouloura’.

This is a special and unique local way of vine pruning and vine training system. The canes of the vine are formed into a shape of a large wreath-like basket in order to protect grapes from the prevailing winds.

Vinification: Collection of grapes and placement in a cooling chamber for 24 hours. The grapes are pressed in a vertical hydraulic basket press and the must is driven in stainless steel tanks. The alcoholic fermentation begins with the indigenous yeasts at a controlled temperature (18 C).

Oak maturation: At the end of the fermentation the wine is driven to the Afoura barrels (Afoura refers to the big barrels, with 1000 lt capacity), where it remains for 12 months on it’s fine lees (sur lie). A proportion of 1/3 matures in Amforas for 12 months. Right after the maturation the wine undergoes a filtration.

Winetasting: Complex bouquet of mineral character & citrus, on a background of nuts. Dry palate, high acidity, dense structure. Taste of honey, citrus, quince and vanilla. Long aftertaste.

Ageing potential: up to 10 years

Alc:14%

Santorini 2020, Assyrtiko 90%, Aidani 5%, Athiri 5% White dry wine, Protected Designation of Origin Santorini.

Soil type: Volcanic

Pruning: Santorini ‘basket’ or Santorini ‘kouloura’.

Vinification: Collection of grapes and placement in a cooling chamber for 24 hours. The grapes are pressed in a vertical hydraulic basket press and the must is driven in stainless steel tanks. The alcoholic fermentation begins with the indigenous yeasts at a controlled temperature (18 C).

Winemaking: Spontaneous fermentation with indigenous yeasts, remaining on the fine wine lees.

Winetasting: Aromas of lemon & lime in a mineral character. On the palate the wine is dry, with refreshing acidity and a salty aftertaste.

Ageing potential: up to 6 years

Alc:13,5%

Icon 2020, Assyrtiko 100%, White dry wine, Protected Designation of Origin Santorini.

Soil type: Volcanic

Pruning: Self-rooted basket-shaped vines, 60 years old (kouloures).

Winemaking: Spontaneous fermentation with indigenous yeasts. Stay on the fine wine lees for 9 months.

Maturation: 9 months in a cement egg shaped tank.

Winetasting: Dense fruit with the presence of sea breeze with remarkable saltiness. Dry palate with sharp acidity, minerality & flint. Rigorous, clean, strict, with a strong structure. An authentic expression of Santorini's majestic terroir.

Ageing potential: 10 years

Alc:14%