Santorini: Small-Group Sunset Wine Tour with Santo Winery
Sip your way around Santorini as the sun begins to set on a small-group tour of 3 Santorini wineries. Enjoy views of the volcano and the sunset at the final winery, th...
Profile
Structure
Drinking window
Best 1 to 8 years from vintage.
vintage1 yrs8 yrs10 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: lemon, white peach, sea salt
Palate: citrus, saline minerality, stony
Anhydrous flagship PDO Santorini Assyrtiko: saline, citrus-driven, stony, from the boutique 2021-founded cellar at Fira Kontochori.
What it pairs with
- Grilled octopus Salt-and-citrus lift refreshes the charred tentacle.More wines for octopus →
- Tomatokeftedes Volcanic-soil pairing of fritter and grape.More wines for vegetables and salads →
- Sea urchin pasta Saline mineral meets iodine roe.More wines for pasta, pizza and risotto →
With cheese
Feta
Our pick Feta is a salty, crumbly cheese ripened in brine. The high acidity of a dry Santorini Assyrtiko refreshes against the salt and cuts the fat, and the cheese in turn softens the wine's sharp edge.
Chloro of Santorini
Our pick Young chloro is a fresh, soft and mildly salty cheese, often scented with coriander. A dry Santorini Assyrtiko of medium body has the high acidity to keep the creamy paste lively and to rinse the salt between bites.
How to serve Anhydrous Santorini Assyrtiko
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Grilled octopus, Tomatokeftedes, Sea urchin pasta. Match the wine's structure to the dish's fat and salt.
History
Anhydrous launched in 2021 as a Fira-edge boutique cellar by Apostolos Mountrichas. The PDO Santorini bottling is the entry to the small lineup.
- 2021Anhydrous Winery founded at Fira Kontochori
Facts
- Producer
- Anhydrous Winery · visiting guide
- Grapes
- Assyrtiko
- Classification
- PDO Santorini
- Oak
- Stainless steel; lees ageing
- ABV
- 13.5%
- Price
- EUR 30-45 at retail
- Drinking window
- 1-8 from vintage
- First vintage
- 2021
Frequently asked about Anhydrous Santorini Assyrtiko
What does Anhydrous Santorini Assyrtiko taste like?
On the nose, lemon, white peach, sea salt. On the palate, citrus, saline minerality, stony. Structurally medium-bodied, low tannins, high acidity with a long finish. Anhydrous flagship PDO Santorini Assyrtiko: saline, citrus-driven, stony, from the boutique 2021-founded cellar at Fira Kontochori.
When should I drink Anhydrous Santorini Assyrtiko?
Drink 1-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Anhydrous Santorini Assyrtiko?
Grilled octopus is the canonical pairing. Other strong matches include Tomatokeftedes and Sea urchin pasta. Salt-and-citrus lift refreshes the charred tentacle.
What grapes are in Anhydrous Santorini Assyrtiko?
The blend is Assyrtiko. The wine is classified as PDO Santorini.
Tags
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