Vassaltis, Santorini Assyrtiko


Lemon yellow appearance with aromas of flint, wet stone and sea iodine combined with ripe yellow fruits, peaches, and honey, with notes of bread that gives complexity. On the palate, this wine is bright with a crispy acidity integrated into the rich body. The creamy texture is combined with the mineral, saline and ripe fruit character. The long finish adds depth to the wine. Fermentation takes place in steel tanks and the wine is then left resting on fine lees for 7 months.

Ideal with seafood and fish cooked in any style (grilled, fried or steamed).

The 2010 Greek financial crisis may strike one as an incongruous time to begin a massive venture; and yet it was exactly when Yannis Valambous decided to give up his life as a successful economist in London and return to Greece. His love for wine drew him back to the island of Santorini, where he had spent many happy family holidays as a child. Here, he embarked on an endeavour, part dream, part folly, to breathe new life into the vineyards he inherited from his father. Looking out across the vines, Yannis saw the potential to create something truly exceptional and unique with the land his father left him. He desired to do more than simply make wine. He aspired to craft exquisite wines which showcase the quality of Santoriniís grapes while keeping the islandís winemaking tradition alive. And so, in 2014, Vassaltis was born. Santorini is a volcanic island, and this creates favourable conditions for the cultivation of Athiri, Aidani, Assyrtiko, Mavrotragano, and Mandilaria, the main grape varieties of Greeceís most famous island. The presence of these special minerals and the lack of clay in Santoriniís soils give rise to grapes bearing a distinctive flavour profile and provides a natural shield from diseases.
The Vassaltis goal: a traditional yet sustainable evolution. The most important aim for the team is to be true to the terroir and express it as pure as it comes.

  • Contains Sulphites
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