PDO Santorini
The Thalassitis Cellar Aged version reveals the aging potential of Santorini’s legendary Assyrtiko, sourced exclusively from the venerable vineyards of Episkopi, Akrotiri, and Pyrgos. These low-yielding vines, aged almost 80 years, contribute to a wine that evolves gracefully over time.
This aged expression features a captivating golden hue and complex tertiary aromas, while retaining Assyrtiko’s hallmark high acidity and refreshing vibrancy—an elegant reflection of PDO Santorini’s unique volcanic terroir and the grape’s resilient character.
Thalassitis Cellar Aged pairs beautifully with moderately intense dishes where salt, brine, or oil flavors dominate, such as seafood or Mediterranean cuisine. For full aromatic development, decant in a wide vessel at least 30 minutes before serving. The wine’s refined minerality and layered complexity will surely impress.
THALASSITIS CELLAR AGED represents the aged vintage of THALASSITIS, precisely expressing the potential of the traditional white variety of Santorini.
For its production we choose grapes exclusively from vineyards in the Episkopi, Akrotiri and Pyrgos regions. The vines in these regions are almost 80 years old. The particularly low yield never exceeds 25 hl/ha.
The soil and the unique variety of Assyrtiko in combination with a specific winemaking style, create a rare, precious and unique wine.
With the aging process a complex and a more expressive wine is born, THALASSITIS CELLAR AGED, with gold color, tertiary aromas while maintaining the high acidity and the impressive freshness.
THALASSITIS CELLAR AGED generally is combined better with flavors of moderate intensity, where salt, brine or oil predominate. Don’t forget to pour THALASSITIS into a wide decanter half an hour before serving. You will definitely be pleased by the result!
A typical Mediterranean climate. Relatively mild winters with lower temperatures followed by warm, windy and dry summers. The rainfall intensity, the occurrence of heat waves in June until the beginning of July, the night humidity in July and August determines the quality and quantity of the vintages
This self-rooted vineyard of Assytiko, 70-80 years old, has a particularly low yield per hectare (320-380 kg). Poor in organic matter and never been infected by phylloxera. All these elements in combination with one of the noblest white grape varieties in the Mediterranean, the indigenous Assyrtiko, create rare, precious and unique wines.
Our winery is situated on a beach, on the east side of the island, between Kamari and Monolithos hamlets. The industrial stone building was once a tomato factory, built at the beginning of the 1900s.
Today, the high-tech equipment and the cutting-edge facilities of the winery guarantee contemporary winemaking and ideal conditions for high quality production of ASSYRTIKO.
At the same time, in a discrete out-of-the-way vault, we have set up a small oxidization area where we are delighted to produce our rare, sweet, aromatic Assyrtiko vinegar.
2018
DECANTER WORLD
WINE AWARDS
89 points
Bronze medal
2016
DECANTER WORLD
WINE AWARDS
90 points
Silver medal
2015
WINE ADVOCATE
94/100
2015
DECANTER WORLD
WINE AWARDS
91/100
2014
WINE & SPIRITS
92/100
2014
WINE ADVOCATE
91/100
2013
WINE ENTHOUSIAST
88/100 points
2013
DECANTER WORLD
WINE AWARDS
89 points
Gold medal
2013
WINE & SPIRITS
93/100
2013
WINE ADVOCATE
92/100
2012
DECANTER WORLD
WINE AWARDS
Gold medal
2012
WINE ADVOCATE
92/100
2011
DECANTER WORLD
WINE AWARDS
Gold medal
2011
WINE ADVOCATE
93/100
2011
WINE & SPIRITS
90/100
2011
WINE & SPIRITS
Year’s Best
2011
WINE ENTHOUSIAST
91/100 points
2010
WINE ADVOCATE
91/100
2009
WINE & SPIRITS
92/100
2008
DECANTER WORLD
WINE AWARDS
Silver medal
2008
WINE ADVOCATE
90/100
2007
WINE ADVOCATE
90/100
2006
DECANTER WORLD
WINE AWARDS
Regional trophy
2006
WINE SPECTATOR
90/100
2006
WINE & SPIRITS
92/100
#WinePairing
White or red meat, chicken, seafood, pasta, dessert, fruits, sweet bites and chocolate, when they are paired with the correct wine, can offer a unique and intense gastronomical experience.
