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Before Santorini gained access to modern equipment, the island’s dry wines were richer, higher in alcohol, and more oxidative in character. The style known as Nychteri, meaning “from the night,” refers to the practice of harvesting and pressing the grapes on the same night they were picked. The free-run juice was placed into old oak barrels, where it was left to ferment and age for an extended period, often without topping up. The Nychteri of Hatzidakis Winery is a clear reference to this—not so distant—winemaking tradition of Santorini. Generous and alcoholic, with a gentle oxidative character, it displays a tightrope-like balance between acidity and power that very few terroirs in the world can offer.
Concentration, power, and a full-bodied character with intensity that more closely resembles a red wine. The Assyrtiko was harvested at overripe maturity, and the juice fermented and aged in old oak barrels of various sizes for 12 months, developing a complex character further enhanced by bottle aging. Warm alcohol, very rich body, intensity, but also a piercing acidity that seems to “sweep away” everything in its path. The color is golden; the wine shows oxidative, nutty aromas and an energy that cannot be tamed. Honey, salinity, and roasted nuts dominate the finish. A round and honeyed wine with excellent concentration, acidity, and a fine balance between ripe fruit and oak influence.
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,...
