Haridimos Hatzidakis was endlessly experimental, making a considerable range of Santorini Assyrtiko. But Louros was always the most ambitious, the pinnacle of his work. The fruit for Louros comes from ancient Assyrtiko vines. Unlike most other Santorini, it is fermented in oak. This gives it a richness that you don't generally find with Assyrtiko, which is cut through by all the extraordinary natural power, freshness and minerality typical of Santorini. It's a stunning combination. The 2016 is the last vintage Haridimos made.
Ancient vines, 180-220m above sea level around the village of Pyrgos. Fermented in oak. Matured on its lees for 24 months in 600 litre barrels.
|Wine||Assyrtiko de Louros|
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