THALASSITIS
PDO Santorini
THALASSITIS is a pure expression of Santorini’s iconic indigenous grape, Assyrtiko, renowned for its vibrant acidity and mineral complexity. Crafted exclusively from Assyrtiko grapes grown in the ancient, nearly 80-year-old vineyards of Episkopi, Akrotiri, and Pyrgos—PDO Santorini’s premier terroirs—this wine captures the volcanic soul of the island. The extremely low yields, capped at 25 hl/ha, intensify the grape’s unique character, producing a wine of exuberance and unmistakable personality.
Enjoy THALASSITIS chilled at 10°C, paired perfectly with seafood, fresh fish, shellfish, or a lemon-infused lamb stew—dishes where salty, briny, or oily flavors take center stage. For optimal enjoyment, decant it in a wide vessel for 30 minutes before serving to unlock its full aromatic potential.
With 2–3 years of cellar aging, THALASSITIS softens its intense mineral edge, allowing its luscious fruity and honeyed notes to flourish beautifully.
THALASSITIS is produced from Santorini’s indigenous white grape variety, Assyrtiko.
All the Assyrtiko grapes selected for THALASSITIS originate exclusively from vineyards in the Episkopi, Akrotiri and Pyrgos regions. The vines in these regions are almost 80 years old. The particularly low yield that never exceeds 25 hl/ha combined with the local terrain and variety, result in an exuberant wine with a strong personality.
Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce, generally 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!
You may wish to age THALASSITIS for a further 2-3 years, which will result in its mineral dimension diminishing, while its fruity and honey aromas will expand.
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.
