Assyrtiko

• Color: White
• Grape Parentage: unconfirmed, although recent genetic study suggests a parent-offspring relationship with Gaidouria and Platani
• Place of Origin: Santorini
• Origin of Grape Name: “Assyrtiko” may derive from “Assyrian”

• Major Countries of Production:
• Greece: 1,821 ha (2012, Greek Ministry of Agriculture)
• Synonyms: None
• Viticultural Characteristics: Loose Clusters, Small-Berried, Thick-Skinned, Prone to Oxidation, Resistant to Drought, Resistant to Mildew
• Preferred Soil Type: volcanic soil
• Common Blending Partners: Athiri, Aidani, Malagousia, Sauvignon Blanc

Typical Descriptors and Structure for Santorini Assyrtiko

• Visual: Straw with Hints of Green, Moderate Concentration
• Aromas/Flavors: 
  • Fruit: Citrus (Lemon, Lime), Yellow Apple, Stone Fruit in warmer vintages
  • Floral: Citrus Blossoms, Gardenia, Dried Flowers
  • Oxidative: Slight Hazelnut
  • Other: Lees, Petrol (particularly after 3-4 years of bottle age)
  • Earth: Sulfur, Ash, Flint, Gunsmoke, Lava Rock
  • Oak: None (although most producers do have a barrique-aged bottling in their range)

Structure: Dry, Moderate Plus Body, Low Tannin (Assyrtiko is an extremely phenolic grape), High Acidity (3.0 pH is average), Elevated to High Alcohol