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The "idea" of a single-vineyard Santorini is not something very common on the island, but the Skafida vineyard in the village of Pyrgos is truly unique. At an altitude of 180 meters, with a very steep slope, vines over 150 years old, organic cultivation, and extremely low yields per acre, it is one of the "gems" of the Santorini vineyard. Skafida returns after years away from winegrower Spyros Chrysos and is the ultimate expression of the energy of the Santorini terroir and the power of the variety. Tsakmaki, minerality, yeast, honeycomb, amazing depth, energy, and complexity on the palate in a Santorini as "alien" in quality as the image of its volcanic terroir. The idea of a single-vineyard Santorini is not common on the island, but the vineyard of Skafida, in the village of Pyrgos, is truly a unique exception. At an altitude of 180 meters, with a steep slope, vines over 150 years old, organic cultivation, and extremely low yields per acre, Skafida is one of the true "gems" of the Santorini vineyard. After many years, it returns through the work of winegrower Spyros Chrysos, as the ultimate expression of the energy of the volcanic terroir and the power of Assyrtiko. On the nose, tsakmak, minerality, yeast, and honeycomb combine to create a wine of astonishing depth and intensity, while on the palate it offers electric energy, salinity, and rare complexity. A Santorini that is almost "alien" in quality.
Skafida is vinified using minimal intervention techniques, sourced exclusively from the vineyard of the same name in Pyrgos, which is cultivated organically. The centuries-old vines are trained using both the couloura and the pruning methods. The grapes, with extremely low yields per acre, remain in contact with the skins for a few hours and then ferment spontaneously, with indigenous yeasts, in stainless steel tanks. The wine matures for 12 months on fine lees, acquiring volume and texture, and is bottled with minimal addition of sulfites, exclusively at the bottling stage. A pure, unadulterated expression of the terroir of Santorini, combining power, complexity, and authenticity.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
