Profile

Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oakoak aged

Drinking window

Best 3 to 10 years from vintage.

vintage3 yrs10 yrs12 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

Full-bodiedLow tanninHigh acidityDryLong finish

Aroma: ripe lemon, toasted oak, wax

Palate: citrus, smoky spice, saline

Antoniou Nykteri: oak-aged night-harvest PDO Santorini Nykteri with smoky spice depth.

What it pairs with

With cheese

San Michali Our pick San Michali is a hard, piquant cow's milk cheese ripened about three and a half months. A Santorini Nykteri, full-bodied with high acidity and at least three months in oak, can stand up to its salt and sharpness.

How to serve Antoniou Nykteri

Allow 35 minutes from open to pour.

  1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
  2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled red mullet, Roast pork with herbs, Aged graviera. Match the wine's structure to the dish's fat and salt.

History

Antoniou Nykteri ages in oak chambers cut into the rock face of the historic Megalochori cellar.

  1. 2005Modern Antoniou Nykteri vintage

Facts

Producer
Antoniou Winery · visiting guide
Grapes
Assyrtiko (85%), Aidani (10%), Athiri (5%)
Classification
PDO Santorini Nykteri
Oak
Oak ageing minimum 3 months under PDO Nykteri rules
ABV
14.0%
Price
EUR 25-40 at retail
Drinking window
3-10 from vintage
First vintage
2005

Frequently asked about Antoniou Nykteri

What does Antoniou Nykteri taste like?

On the nose, ripe lemon, toasted oak, wax. On the palate, citrus, smoky spice, saline. Structurally full-bodied, low tannins, high acidity with a long finish. Antoniou Nykteri: oak-aged night-harvest PDO Santorini Nykteri with smoky spice depth.

When should I drink Antoniou Nykteri?

Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Antoniou Nykteri?

Grilled red mullet is the canonical pairing. Other strong matches include Roast pork with herbs and Aged graviera. Smoky char and oily fish meet toasted oak.

What grapes are in Antoniou Nykteri?

The blend is Assyrtiko (85%), Aidani (10%), Athiri (5%). The wine is classified as PDO Santorini Nykteri.

Tags

aidani assyrtiko athiri dry full body high acid medium term mood elegant mood savoury occasion dinner party old world pairs with aged cheese pairs with oily fish pairs with pork price trade up still white

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