In Antiquity, mixing wine with sea (“Thalassa” in Greek) water was a very well known practice applied to give therapeutic virtues to wine. The wines resulting from this process were called “Thalassitis Oenos” (sea-originated wine). Without mixing, obviously, the wine with seawater, we strongly believe that the proximity of Santorini’s vineyard to the Aegean Sea is one of the most important factors forming the special character of our THALASSITIS.
THALASSITIS is produced from Santorini’s indigenous white grape variety, Assyrtiko. Perhaps, it is the only variety in the Mediterranean that manages to combine full maturity of grapes with considerably high acidity, despite the specific climatic conditions of the Island. This fact is an essential factor for accomplishing flavor balance in dry white wines.
All the Assyrtiko grapes selected for THALASSITIS originates exclusively from the vineyards in Episkopi, Akrotiri and Pyrgos regions. The vines are almost 80 years old and have a particularly low-yield that never exceeds 25 hl/ha.
THALASSITIS is a bone-dry wine with strong character: full-bodied, well-structured with crisp acidity, distinctive minerality and delicate honeysuckle aromas. Enjoy it at 50ºF with seafood, fish, shellfish or even lamb stewed in lemon sauce. Try cellaring Thalassitis for 2 to 3 years at a temperature no higher than 53ºF to 57ºF and you will witness a change in it. Its mineral dimension will subside while the fruity and honey aromas will expand. Don’t forget to pour Thalassitis into a wide decanter half an hour before serving. You will definitely be pleased by the result!
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