HISTORY: Nychteri was the traditional white wine of Santorini, which was produced by overripe Assyrtiko grapes. During the elaboration of the must, the free-run juice was destined to become Nychteri. The fermentation and ageing processes took place for long periods in old oak barrels, that where rarely being topped up. Thus, the oxidative ageing phenomena took place, giving Nychteri a particular character, similar to Sherry wines. The usual characteristics of this wine were the high alcoholic grades (over 15%vol.) and some residual sugar. Nowadays, we have maintained the above characteristics, apart from the oxidative ageing phenomena.
Vinification techniques: Typical, white vinification techniques, where fermentation and ageing take place in old, oak barrels. The wine remains on the lees for 30 months. Nychteri is released in the Market after 3 years, under the mention "Grand Reserve".
Organoleptic characteristics: Yellow colour, with golden hues. Complex nose, with aromas of ripe citrus, honeysuckle, nuts and pronounced minerality. It is a full-bodied wine, with complex flavours, balance and some residual sugar, which give a special character to the wine.
Ageing potential: Over 10 years.
Serving Suggestions: Duck in orange sauce, stew with white sauce and aged cheese. Served at 13-15°C.
Age of vineyard: Over 60 years old.
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