In the glass
Aroma: lemon, wet stone, wild herbs
Palate: citrus, saline, stony
Organic PDO Santorini from the late Haridimos Hatzidakis's Pyrgos estate. Stony, mineral and saline with the wild-herb lift of Aegean garrigue.
What it pairs with
-
Grilled sardines
Salt-and-citrus lift refreshes oily fish; herbal aromatics echo island garrigue. -
Sea urchin pasta
Saline mineral core pairs with iodine roe. -
Spanakopita
Find spanakopita on TableJourney →
Herbal-greens-and-feta phyllo pie meets the wine's wild-herb and citrus lift.
How to serve Hatzidakis 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 sardines, Sea urchin pasta, Spanakopita. Match the wine's structure to the dish's fat and salt.
History
Haridimos Hatzidakis (1965 to 2017), a self-taught winemaker, founded the estate in 1997 and pioneered organic dry Santorini, working rented ungrafted kouloura parcels.
- 1997 — Hatzidakis Winery founded at Pyrgos as organic Santorini operation
- 2017 — Estate continues after Haridimos Hatzidakis's death under daughter Stamatina Hatzidaki
Facts
- Producer
- Hatzidakis Winery
- Grapes
- Assyrtiko
- Classification
- PDO Santorini
- Oak
- Stainless steel and lees ageing; minimal intervention
- ABV
- 13.5%
- Price
- EUR 25-40 at retail
- Drinking window
- 2-12 from vintage
- First vintage
- 1998
- Organic
- ORGANIC CERTIFIED
Frequently asked about Hatzidakis Santorini Assyrtiko
What does Hatzidakis Santorini Assyrtiko taste like?
On the nose, lemon, wet stone, wild herbs. On the palate, citrus, saline, stony. Structurally medium-bodied, low tannins, high acidity with a long finish. Organic PDO Santorini from the late Haridimos Hatzidakis's Pyrgos estate. Stony, mineral and saline with the wild-herb lift of Aegean garrigue.
When should I drink Hatzidakis Santorini Assyrtiko?
Drink 2-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Hatzidakis Santorini Assyrtiko?
Grilled sardines is the canonical pairing. Other strong matches include Sea urchin pasta and Spanakopita. Salt-and-citrus lift refreshes oily fish; herbal aromatics echo island garrigue.
What grapes are in Hatzidakis Santorini Assyrtiko?
The blend is Assyrtiko. The wine is classified as PDO Santorini.