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Domaine Nickolaou Assyrtiko 2021

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Assyrtiko is a white wine produced by Domaine Nickolaou in Nemea, Greece. It is made from pure Assyrtiko grapes grown organically in the family's private vineyards, one hour from the Douramani area, with an average vine age of 8 years. The slope of the selected vineyard plots is 2%, with southern exposure and a yield of about 500 kg per hectare. No pesticides or fertilisers other than Bordeaux mixture, sulphur and organic mulch are used. Manual harvesting takes place in mid-September when the grapes reach the desired level of phenolic and alcoholic maturity. They are cooled to 4°C and subjected to cold skin contact extraction at 8°C for 8 hours. Using only the flower, they undergo the alcoholic fermentation process with indigenous yeasts, which takes place in temperature-controlled stainless steel tanks at 17°C in order to enhance the full bouquet of the variety. In line with organic farming principles, only the minimum necessary amount of sulphur dioxide is added. Before the end of alcoholic fermentation, the wine is transferred to oak barrels where it remains for 3 months on its own yeasts. We like it because it is a fresh and clean, elegant and delicate wine, also perfect for elaborate fish dishes

Manufacturer: Domaine Nickolaou

🍾 Assyrtiko

🖼️ Nemea, Greece

🏡 Domaine Nickolaou

🍇 Assyrtiko

📅 2021

🌡️ 13%

🥂 White Wine

🛁 The grapes are harvested by hand in mid-September when they reach the desired level of phenolic and alcoholic ripeness. These are then cooled to 4°C with cold skin contact extraction for 8 hours. Only the free-run juice is used, then they undergo the alcoholic fermentation process with indigenous yeasts, which takes place in temperature-controlled stainless steel tanks at 17°C in order to bring out the full bouquet of the variety

👃🏻 Mineral and herbaceous hints, dried fruit with citrus notes

👅 Fresh and enveloping, salty and delicate, elegant and long

👍🏻 Serving temperature 10°-12°.

💕 Seafood

😍 A gem

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Nemea, Greece

Domaine Nikolaou was founded in 1984 following the family tradition dating back to 1936. The air that comes down from the mountains and the humidity of the legendary Asopos river define a unique microclimate for the vineyards. There are 14 hectares under certified organic cultivation, almost all with indigenous grape varieties such as Agiorgitiko, Kydonitsa, Asyrtiko, Moschofilero; with the exception of an area dedicated to Cabernet Sauvignon, Cabernet Franc and Merlot. In the winery, fermentation is temperature-controlled but with indigenous yeasts, and ageing takes place in steel and in wood.

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