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 20 to 30+ years from release.
release20 yrs30 yrs32 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: dried apricot, caramel, orange peel
Palate: honey, dried fig, walnut
Antoniou PDO Vinsanto: long oak-aged in rock-cut chambers of the historic Megalochori cellar.
What it pairs with
- Walnut and date cake Toasted-nut and dried-fruit signatures shared.More wines for dessert →
- Aged blue cheese Sweet caramel balances blue-veined salt.More wines for blue cheese →
- Loukoumades Honey doughnut classic pairing.Find loukoumades on TableJourney →
With cheese
Kopanisti
Our pick Kopanisti is a soft, salty cheese with a woody, peppery taste and marked piquancy. Vinsanto, sweet from sun-dried grapes and aged in oak, keeps a high acidity, and its sugar answers the cheese's salt and spice.
San Michali
Our pick A hard, piquant San Michali offers salt against the sweetness of Vinsanto, a dessert wine from sun-dried grapes whose high acidity keeps the sugar in balance and the pairing from cloying.
How to serve Antoniou Vinsanto
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour): the bowl shape rewards the wine's structure.
- Pair with. Walnut and date cake, Aged blue cheese, Loukoumades. Match the wine's structure to the dish's fat and salt.
History
Antoniou's Vinsanto ages in barrel chambers carved directly into the rock face on the caldera side of the cellar.
- 2000Antoniou PDO Vinsanto re-enters wider circulation
Facts
- Producer
- Antoniou Winery · visiting guide
- Grapes
- Assyrtiko (80%), Aidani (15%), Athiri (5%)
- Classification
- PDO Vinsanto
- Oak
- Long oak ageing in the rock-cut Vinsanto chamber
- ABV
- 11.5%
- Price
- EUR 30-50 (500 ml) at retail
- Drinking window
- 20+ from release
- First vintage
- 2000
Frequently asked about Antoniou Vinsanto
What does Antoniou Vinsanto taste like?
On the nose, dried apricot, caramel, orange peel. On the palate, honey, dried fig, walnut. Structurally full-bodied, low tannins, high acidity with a long finish. Antoniou PDO Vinsanto: long oak-aged in rock-cut chambers of the historic Megalochori cellar.
When should I drink Antoniou Vinsanto?
Drink 20+ from release. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Antoniou Vinsanto?
Walnut and date cake is the canonical pairing. Other strong matches include Aged blue cheese and Loukoumades. Toasted-nut and dried-fruit signatures shared.
What grapes are in Antoniou Vinsanto?
The blend is Assyrtiko (80%), Aidani (15%), Athiri (5%). The wine is classified as PDO Vinsanto.
Tags
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