The harvest for Vinsanto begins in the end of August when the grapes achieve the desired degree of maturation (14-15 Be). Vineyards are located mainly at the south part of Santorini.
Vinsanto follows the traditional techniques of wine making. Grapes are sun dried for 10-15 days in order to concentrate the sugar levels. Afterwards the grapes are transferred in the stomping room where they are pressed by feet with the traditional way. The juice ferments naturally in 80 years old Russian oak barrels and ages there for 6 years.
Complex aromas of raisins, dried figs, prunes, caramel, dark chocolate and coffee. Concentrated body with high acidity and long after taste.
Chocolate cake, bitter chocolate, white ice cream, baklava, blue cheese, aged cheese or by the glass