In the glass
Aroma: white blossom, pear, honeysuckle
Palate: floral, soft citrus, saline mineral
Rare monovarietal Aidani: lifted floral aromatics, softer-shouldered than Assyrtiko, with a saline volcanic mineral core.
What it pairs with
-
Steamed clams with garlic
Floral lift and saline mineral pair with delicate shellfish liquor. -
Asian noodle salads
Floral aromatics handle gentle chilli and lime dressings. -
Goat cheese with figs
Honeysuckle and pear bridge tangy fresh cheese and sweet fruit.
How to serve Hatzidakis Aidani
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. Steamed clams with garlic, Asian noodle salads, Goat cheese with figs. Match the wine's structure to the dish's fat and salt.
History
Aidani is one of the two minor partners in the PDO Santorini blend. Hatzidakis bottled it monovarietally to demonstrate its lifted floral character apart from the dominant Assyrtiko.
- 2008 — Hatzidakis Aidani introduced as a rare single-varietal expression
Facts
- Producer
- Hatzidakis Winery
- Grapes
- Aidani
- Classification
- PGI Cyclades
- Oak
- Stainless steel and lees ageing
- ABV
- 13.0%
- Price
- EUR 30-45 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 2008
- Organic
- ORGANIC CERTIFIED
Frequently asked about Hatzidakis Aidani
What does Hatzidakis Aidani taste like?
On the nose, white blossom, pear, honeysuckle. On the palate, floral, soft citrus, saline mineral. Structurally medium-bodied, low tannins, medium acidity with a long finish. Rare monovarietal Aidani: lifted floral aromatics, softer-shouldered than Assyrtiko, with a saline volcanic mineral core.
When should I drink Hatzidakis Aidani?
Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Hatzidakis Aidani?
Steamed clams with garlic is the canonical pairing. Other strong matches include Asian noodle salads and Goat cheese with figs. Floral lift and saline mineral pair with delicate shellfish liquor.
What grapes are in Hatzidakis Aidani?
The blend is Aidani. The wine is classified as PGI Cyclades.