The Hatzidakis Aidani appears a gold-yellow color in the glass. Fine aromas of gardenia and small white flowers. Citrus fruits, pear and nuts, lemon notes. Elegant texture, moderate body with buttery and salty aftertaste.
Pair with light white cheeses, cool salads and fruit platter.
The vineyards are located in Santorini, most of them in the region of Pyrgos Kallistis, at an altitude of 100-300 meters, with south southeast orientation. The production of organic wines has always been a commitment of the Hatzidakis family, so from 1997 until today organic farming is applied on every linear vineyard that is planted. Even for old vineyards, privately owned or rented, the cultivation is modified to Biological.
We follow the same approach in winemaking. The whole production process takes place in the cave area of the Winery (traditional cellar). The room temperature is stable and significantly lower than that of the outside environment, something that favors the cooling system that is in operation both during fermentation and during storage and maturation of wines. Equally important is the high percentage of humidity as in the case of aging in barrels no energy is consumed for mist.
100% Aidani sourced from vineyards in Pyrgos, Megalohori, Akrotiri, and Emporio on Santorini. Cold maceration to the destemed grapes for 12 hours and fermentation with indigenous yeasts at a controlled temperature of 16 to 18°C for a month. Matured in steel with noble lees for 6 months.