Argyros Estate was established in 1903 and is now run by Matthew Argyros, the fourth generation of the family to do so although the family has been involved in grape growing on Santorini for 200 years.
Their philosophy is to make boutique wines of subtlety and balance using only the indigenous varieties of Santorini such as Assyrtiko, Aidani and Mavrotragano. Based at Episkopi in the higher, central part of Santorini, the estate has 120 hectares of vines averaging 70 years old with some at over 200 years old! A new winery has been recently constructed at the heart of the vineyards designed to be sympathetic to its surroundings, but also suitable for the production of top quality wine. Growing conditions on this southern Aegean island are extreme: summer is windy and hot and soils are volcanic and poor. The vines are therefore basket-pruned so grown close to the ground. The entire island is phylloxera-free enabling the vines to be grown ungrafted. No irrigation is used, methods are organic with no pesticides and ploughing is done using mules. Assyrtiko is the key grape giving wines of great minerality with a distinct saline character. They are always picked by hand, early in the morning, and fermentation is mostly in stainless steel vats although a small percentage of the best grapes is fermented in barrel. A range of Vinsanto from sun-dried grapes is also made.
ALC 14%
Greece
V VG£33.00 / per bottleDry and crispShellfish, Crustacea
ALC 13%
Greece
