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The most traditional wine of Santorini is perhaps also the greatest proof of the producers’ love for their island. The fact that Vinsanto is still produced today is almost an act of heroism, given the effort, patience, time, and difficulty its production requires. And yet, Santorini’s famous sweet wine carries immense emotional weight for its people. Its high nutritional value helped sustain life in difficult times, while its continuity through the years reflects a deep commitment to identity and heritage. The aromas and flavours of the 20-year-old Vinsanto from Hatzidakis Winery are overwhelming. It is difficult to grasp the complexity, depth, intensity, and length of this great wine. It seems to surpass you, to awaken memories and offer unprecedented sensory experiences. This is where its greatness lies.
An explosion of aromas that seems endless: raisin, dried fruits, honey, caramel, coffee, chocolate, nuts, and spices, alongside notes of mint, incense, minerality, graphite, and gunpowder. A torrent that does not seem to stop—until you take the next step: tasting. On the palate, sweetness initially takes over in the first seconds, until acidity rises and takes control, revealing the true dominant force. It finishes almost dry despite its incredible sugar levels, making it hard to tell when to take the next sip. Even after it is gone, it feels as if it refuses to disappear—mainly through the way the experience is etched into memory. A rare opportunity to be experienced.
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,...
