Assyrtiko has been described as Greece’s noble grape variety. “Assyrtiko has the rare ability of balancing breadth and power with high acidity and steely austerity” – Konstantinos Lazarakis MW. This wine is made on the volcanic island of Santorini, where the soil is a mixture of pummice stone and igneous lava. The ancient vines are woven into baskets that sit on the ground (Kouloura). This protects the vines and the grapes from the very strong summer island winds. These vines are un-grafted and never suffered from filoxera. They are not irrigated and survive only with the humidity of the night air that is trapped inside the basket vines. The tap roots of the vine go down to about 25 metres searching for water and nutrients. The grapes can sit on the pummice soil and never suffer from mildew. Production is low and there is great intensity of flavour. Hatzidakis is not only a winemaker, but also a passionate viticulturist practising wherever possible the philosophy of bio-dynamic cultivation.


Restrained mineralic nose, similar to a flinty Chablis, great structure and balance of acidity on the palate with terrific length. Great character. Extremely versatile with food. It is perfect with tomatoes (a very difficult food match for wine), as well as mineralic artichokes and asparagus. It can match the most delicate fish dishes, oily fish, tuna, salmon and spicy dishes. Assyrtiko was described by Fiona Becket, (well known wine and food journalist ) as the ‘sommeliers friend’, as it is so versatile. The Hatzidakis 2012 vintage was the only wine to be awarded “Outstanding” in The Decanter dedicated Assyrtiko tasting in 2013. Andrew Jefford has written that the vines from Santorini are the most “terroir driven in the world”.


  • Dry white wine
  • Variety: Assyrtiko
  • Origin: Santorini, Cyclades
  • Alcohol content 13.5%vol
  • Vintage 2016
  • Net content 750ml