At the table with Nychteri 2024
Prawn risotto, grilled spiny lobster, salt-crusted sea bream, poultry with morel cream, Santorini fava with capers.
Our wines for
Let's talk little, let's talk wine
Nychteri 2024Gaia
Nychteri is a traditional wine from the island of Santorini, in the Cyclades, whose name evokes the night, when the grapes were once pressed to escape the heat. It comes from old Assyrtiko vines aged 70 to 80 years, planted between 50 and 250 metres on volcanic soils. Yields are extremely low, from 320 to 380 kilos per hectare, due to the winds and drought.
The grapes undergo a 12-hour cold maceration at 10 °C. Fermentation takes place entirely in barrels: 300-litre French oak, 225-litre American oak and small acacia barrels, 40% of them new. Without malolactic fermentation, the wine is aged for around 6 months in each vessel separately, with frequent bâtonnage, before blending.
This wine reveals notes of candied lemon, white flowers, honeycomb, butter croissant, smoke, flint, quince and hazelnut. The smoky oak embraces the wine's natural minerality, then gives way to aromas of citrus and flowers. The palate, broad and taut, reveals fine acidity, a rich texture and a saline, persistent finish.
Where are we traveling?
SantoriniGreece
It lies in the heart of the Aegean Sea, in the Cyclades archipelago, some 200 kilometres south-east of Athens, forming a crescent of spectacular volcanic cliffs born of one of the most cataclysmic eruptions in history, that of the Thera volcano around 1600 BC. The vineyards unfold on wind-battered terraces, on the flanks of the caldera or on gentle slopes facing the sea, on soils of pumice, volcanic ash and black lava of extreme aridity, where the vine survives without irrigation thanks to the night-time humidity captured from the sea mists. Its wine history goes back more than 3,500 years, making Santorini one of the oldest vineyards in the world still in production — excavations at the site of Akrotiri have revealed grape pips dating from the Bronze Age, and the tradition has never been interrupted since, neither by Venetian and Ottoman rule, nor by phylloxera, which never reached the island thanks to its volcanic soils hostile to the parasite. The vines, ungrafted and often over a hundred years old, are trained in kouloura, a woven crown shape unique in the world, which protects the bunches from the fierce meltemi wind and the scorching sun by nestling them in the heart of a basket of canes. The climate is arid Mediterranean, marked by torrid, rainless summers, constant winds that dry the vines and protect them from disease, and intense light reflected by the sea and the white cliffs, tempered by a maritime coolness that preserves a striking natural acidity in the grapes. Santorini has established itself as one of the most singular terroirs of the Mediterranean thanks to its emblematic grape variety, Assyrtiko, which yields white wines of incomparable volcanic tension and minerality, with aromas of lemon, flint and salty sea spray, complemented by floral, delicate Athiri, Aidani with notes of honey and apricot, and the mythical Vinsanto — not to be confused with its Tuscan namesake — a sunny, amber sweet wine made from sun-dried grapes, living testimony to an island where vine and volcano are one.
The little history of the country
Greece
Long known as small table wines, notably with Retsina, a white wine infused with pine resin, Greek wines have increased in quality over the last 20 years. The history of wine is as old as that of Greece. More than 3000 years ago, traces of the oldest grape presses in the world were found on the island of Crete.
After stagnation throughout the 20th century, Greek wines experienced a dazzling improvement from a quality point of view thanks to its entry into the European Union, the training of young oenologists in very good European schools and particular attention to international demand. She does not want to take the easy route by using mainly great French grape varieties such as Chardonnay or Cabernet Sauvignon which would greatly facilitate export. Nowadays, Greece wants to continue to cultivate and introduce its ancient grape varieties, which number around 300 in the territory.
The very first thing to understand is that Greece is much more diverse in terms of climate than most people think. The country clearly has everything from arid Mediterranean islands to humid, mountainous pine forests that receive snowfall in winter. With such a diverse climate, you can expect Greek wines to be very varied as well. So, one of the best ways to get an idea of Greek wine is to divide the country into four overall wine-growing zones based on their climate: Northern Greece (humid climate), Aegean Islands (arid climate). ), Central Greece and Southern Greece (Mediterranean climate). The potential and reputation are greatly underestimated today in the eyes of the general public, which may bring pleasant surprises!
All about Nychteri 2024
At what temperature should Nychteri 2024 be served?
Between 10 and 12 °C.
How long can Nychteri 2024 be kept?
Ageing potential: 5 to 10 years, until around 2034. Store the bottle lying down, away from light, at around 12 °C.
Which grapes make up Nychteri 2024?
Grapes: 100% Assyrtiko. Origin: Santorini, Greece. Alcohol: 14%.
What to serve with Nychteri 2024?
Nychteri 2024 pairs well with shellfish, white fish and white meat. Our dish ideas are in the food pairing box at the top of the page.