Assyrtiko is an indigenous variety from Santorini, where it was exclusively cultivated until a few decades ago. It is particularly popular both in Greece and abroad, and rightly so, as it is one of the four ambassador varietals chosen in the strategic plan for promoting Greek wine.
Its potential and unique characteristics have led to its successful cultivation in other regions as well. Initially, its migration was limited to Greece, specifically in the Aegean, Northern Greece, Thessaly, Central Greece, Attica, the Peloponnese, Crete, and more. However, the recognition of its quality potential has taken it even further, to Cyprus, Australia, California in the United States, and beyond.
As a plant, Assyrtiko is robust and productive, resistant to diseases and drought. Perhaps its most significant characteristic is its ability to maintain high acidity levels even in particularly warm conditions. Additionally, wines made from Assyrtiko have high alcohol content and, uniquely, a high tannin concentration, which is quite unusual for a white variety. All these factors equip Assyrtiko wines for long-term aging in the bottle. Aromatically, it may not rank among the varieties with intense organoleptic characteristics, but it can develop a rich and complex bouquet. In its early years, it features notes of citrus, green and stone fruits, with possible hints of tropical fruits and small white flowers. The mineral tones that define it soon emerge, and as it ages, it develops characteristics of citrus peels, smoke, nuts, and even more pronounced minerality. On the palate, Assyrtiko wines, especially those from Santorini, offer richness, excellent structure, and a long, briny finish.
Most wines produced from Assyrtiko are vinified using the classic white winemaking method, and it is not uncommon for them to ferment and/or age in wooden barrels, in contact with the fine lees. In recent years, alternative fermentation and aging vessels such as amphorae and concrete tanks have been frequently used, providing controlled small doses of oxygen that beautifully enhance the variety's characteristics. An emerging trend for Assyrtiko is the extraction with the grape skins, resulting in rich, full-bodied orange wines. The production of sweet wines is a tradition for Assyrtiko, starting with Vinsanto, in which it plays a significant varietal role. Even sparkling wines are produced from Assyrtiko, further confirming the versatility of this variety.
Many single-varietal wines are produced from this exquisite variety, but it is also common to find it blended with other varieties, such as Athiri and Aidani on the island of Santorini, and Malagouzia, Sauvignon Blanc, Semillon, and others in the other regions where it is cultivated, contributing its crisp acidity and firm structure.
Assyrtiko produces some of the most gastronomic wines. The pairings that can elevate the dishes it accompanies are countless. Its acidity and lemony character complement salads, fish, and all kinds of seafood. Its tannins and mouthfeel support pairing with soft cheeses, fatty fish, and poultry, while when it has a touch of oak, it is not intimidated by strong aged and smoked cheeses, nor by meats like pork and lamb.
Assyrtiko is featured in the PDO wines of Santorini, PDO Meliton Slopes, PDO Handakas - Candia, PDO Rhodes, PDO Monemvasia – Malvasia, PDO Malvasia Paros, PDO Malvasia – Sitia, PDO Malvasia Handakas – Candia, and in numerous wines of Protected Geographical Indication.