At a glance

Producer

Santo Wines

Region

Santorini, Greece

Grape variety

Assyrtiko, Athiri, Aidani

Wine type

White

Body

Medium-bodied and Crisp

Sweetness

Dry

Typical price

$18-$25

Tasting profile

Crisp citrus, white peach, mineral notes of volcanic soil, subtle herbal hints

Evolution: Develops more complex mineral and honeyed notes with time, while retaining bright acidity

At peak: Balanced minerality with richer texture and complex citrus melds at peak maturity

Structure

Acidity

High acidity characteristic of Santorini whites

Tannins

None (white wine, no significant tannins)

Alcohol

13.0-13.5%

Aging potential

8-10 years from vintage due to acidity and minerality

Drinking window

Peak drinking

2026 to 2029

Optimal window

2024 to 2030

Current status

Young, fresh, and vibrant

Current condition

Bright acidity and fresh fruit; early drinking recommended but suitable for short- to medium-term aging

The high natural acidity of Assyrtiko combined with the volcanic terroir of Santorini allows this cuvée to maintain freshness and develop complexity over 8-10 years. While fresh and vibrant in the early years, moderate bottle aging brings out deeper mineral and textural layers.

Food pairing

Perfect with seafood, grilled fish, Greek salads, fresh goat cheese, and light Mediterranean dishes; the crisp acidity cuts through richer textures and complements salty flavors.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Not required

Sustainability

Sustainability score: 7/10

Focus on dry-farming, limited irrigation, use of native yeast fermentations, and minimal intervention winemaking; energy-efficient winery operations

Santo Wines emphasizes sustainability through vineyard practices adapted to the dry, volcanic environment of Santorini, reducing water use and promoting biodiversity. While not certified organic, the producer works consciously to reduce environmental impact with energy-saving equipment and eco-friendly packaging where possible. Being a cooperative, it supports small growers in sustainable practices.