{"title":"Assyrtiko","description":"","products":[{"product_id":"2024-zafeirakis-assyrtiko-tyrnavos","title":"2024 Zafeirakis, Assyrtiko, Tyrnavos","description":"\u003cp\u003eZafeirakis works in Tyrnavos in Thessaly, one of the few mainland regions where Assyrtiko is being taken seriously outside of Santorini. The soils here are clay and limestone, which give a broader, less austere expression than the volcanic versions from the islands.\u003c\/p\u003e\n\u003cp\u003eFermented with native yeasts and raised in neutral vessels (steel and\/or concrete) to keep the focus on the grape. No oak influence.\u003c\/p\u003e\n\u003cp\u003eThis shows Assyrtiko in a different register—still driven by acidity, but with more texture and a softer edge than Santorini, making it easier to drink without losing structure.\u003c\/p\u003e","brand":"DNS","offers":[{"title":"Default Title","offer_id":48293242011896,"sku":"20806","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/8001\/0232\/files\/IMG_3657.jpg?v=1777573972"},{"product_id":"2023-artemis-karamolegos-winery-santorini","title":"2023 Artemis Karamolegos Winery, Santorini Kouloura","description":"\u003cp\u003eSantorini is becoming one of the hardest places in Europe to keep old vines in the ground. Vineyard land is under pressure from tourism, hotel development, drought, and rising global demand for Assyrtiko. Historic estimates put the island at 3,000 to 4,000 hectares under vine; today, closer to 1,000 hectares remain. That makes bottles from old-vine, basket-trained parcels feel much more limited than the label might suggest. \u003cbr\u003eKaramolegos is one of the important modern Santorini producers, based in Exo Gonia, with a deep focus on the island’s native grapes. “Kouloura” refers to the traditional basket training system used on Santorini, where vines are woven low to the ground to protect the fruit from wind, sun, and drought. The winery notes that many of its vines are over 100 years old and trained this way. \u003cbr\u003eThis wine is 90% Assyrtiko, with 5% Athiri and 5% Aidani from old vines, listed by the estate as 80 years old for this bottling. Each variety is vinified separately in stainless steel, and the wine spends at least 12 months on the lees before release. \u003cbr\u003eThat’s why the bottle works. It has the cut and volcanic austerity people want from Santorini, but the old vines, lees time, and small amount of Athiri and Aidani give it more texture and width than straight, stainless-steel Assyrtiko. It’s a serious island white, and increasingly, the kind of wine that is hard to replace once it’s gone.\u003cbr\u003e\u003c\/p\u003e","brand":"DNS","offers":[{"title":"Default Title","offer_id":48293252792568,"sku":"20807","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/8001\/0232\/files\/IMG_3671.jpg?v=1777655128"}],"url":"https:\/\/mwcwine.com\/collections\/assyrtiko.oembed","provider":"Manhattan Wine Company","version":"1.0","type":"link"}