Hatzidakis Nikteri 2013, PDO Santorini, Assyrtiko 100%.
Late-Harvest grapes from selected vineyards of the island at an altitude of 100 to 300 meters.
Vinification: After crushing, skin contact for 12 hours. Must extraction in the traditional way in a hand press (strofilia). Clarification and fermentation with indigenous yeasts at 18˚C.
Final fermentation and maturation of the wine in oak barrels of different capacity and aged for at least 12 months.
Characteristics: Yellow golden colour. Aromas of ripe stone fruits, oriental spices and minerality. Great structure with an excellent balance of acidity and tannins.
Served at 12-14 ˚C, with shellfish dishes, white and red meats, game, as well as mature full fat cheese.
Potential aging in the bottle for at least 10 years.
Full Bodied, Dry White Wine| 15.0 % alcohol
The name of this wine derives from the word "Nikta" which in Greek means night, and traditionally this style of wine was made by picking the grapes in the cool of the evening and then continuing the vinification during the night. With the advent of refrigeration facilities, this practice has ceased, however Haridimos really wanted to make a wine that reflected Santorini's wine making history. The wine is fermented and maturated in oak barrels of different capacity and aged for at least 12 months and is bottled unfiltered.