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 6 years from vintage.
vintage1 yrs6 yrs8 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, wet stone, sea salt
Palate: citrus, saline mineral, stony
Antoniou PDO Santorini Assyrtiko: classic stony saline expression from the multi-level rock-cut cellar at Megalochori.
What it pairs with
- Grilled octopus Salt and citrus refresh charred tentacle.More wines for octopus →
- Spaghetti vongole Saline core meets bivalve liquor.More wines for shellfish and oysters →
- Fava santorinis Volcanic-soil pairing of pulse and grape.
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 Antoniou 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, Spaghetti vongole, Fava santorinis. Match the wine's structure to the dish's fat and salt.
History
Antoniou, founded 1903, restored a multi-level rock-cut cellar on the caldera side of Megalochori. The modern Assyrtiko bottling sits at the centre of the lineup.
- 1903Antoniou Winery founded
- 2000Restored cellar releases modern PDO Santorini Assyrtiko bottling
Facts
- Producer
- Antoniou Winery · visiting guide
- Grapes
- Assyrtiko
- Classification
- PDO Santorini
- Oak
- Stainless steel; gravity-flow cellar
- ABV
- 13.5%
- Price
- EUR 22-35 at retail
- Drinking window
- 1-6 from vintage
- First vintage
- 2000
Frequently asked about Antoniou Santorini Assyrtiko
What does Antoniou Santorini Assyrtiko taste like?
On the nose, lemon, wet stone, sea salt. On the palate, citrus, saline mineral, stony. Structurally medium-bodied, low tannins, high acidity with a long finish. Antoniou PDO Santorini Assyrtiko: classic stony saline expression from the multi-level rock-cut cellar at Megalochori.
When should I drink Antoniou Santorini Assyrtiko?
Drink 1-6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Antoniou Santorini Assyrtiko?
Grilled octopus is the canonical pairing. Other strong matches include Spaghetti vongole and Fava santorinis. Salt and citrus refresh charred tentacle.
What grapes are in Antoniou Santorini Assyrtiko?
The blend is Assyrtiko. The wine is classified as PDO Santorini.
Tags
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