Vineyards: Pyrgos, Emporio, organically grown.
Vinification: Maceration to the destemed grapes for 12 hours and fermentation with indigenous yeasts at 17-18 ° C the duration of which was 45 days.
Maturation: With noble lees for 6 months in stainless steel tanks.
Organoleptic characteristics: Moderate yellowish-green color. Fresh citrus aromas, notes of honeysuckle, small white flowers and chamomile. Fine mastic aroma. Stylish and discreet palate sensation, long, mineral-like aftertaste with lasting acidity and a sense of salinity.
Serving suggestion: Shellfish, spaghetti with seafood, fish, high-fat fish (eg. tuna, salmon) and high-fat cheeses.
Suggested serving temperature: at 12-14 ° C.
It can be aged for more than 5 years.
Hatzidakis Winery was founded in 1997 by Haridimos Hatzidakis and Konstantina Chryssou.
Prior to that, both of them worked at the Boutari Winery in Santorini, Haridimos as the Chief Oenologist and Konstantina as the director of the Hospitality Department.
It all started when Konstantina showed him a neglected vineyard of her family at an altitude of 330 meters in the village of Pyrgos Kallistis. In the vineyard there was a cave which with a lot of work and passion but very little money was made into a small Winery, or as Haridimos used to say a little Canava. (Canava is the name the Santorinians use for small family wineries). The vineyard where Canava was located had not been cultivated since 1956 something which was a great opportunity for an organic cultivation. It was the first vineyard in Santorini that was cultivated organically and was certified by DIO.
Ever since, each vineyard Haridimos and Konstantina bought or leased was cultivated organically. Thus, we are very pleased to say that Hatzidakis Winery is the only certified organic grower on the island and applies the principles of organic farming to ALL of its vineyards. We strongly believe in the quality of the raw material. As Haridimos Hatzidakis used to say, “a fine wine is made in the Winery, an excellent wine in the Vineyard”.
In 2000, our small Canava was now too small for the Vinsanto aging in barrels. And so a Vineyard was bought, which had a large cave just below it. This was about to become the cellar of our winery. There, on the provincial road of Pyrgos – Emporio, is where Hatzidakis Winery is located since 2016. It is a special winery worth visiting, because it is actually a cave. It provides excellent conditions for producing and aging wines since the temperature remains stable and very suitable for the wines with no human intervention!
Since August 2017, after the shocking loss of Haridimos Hatzidakis, the eldest daughter of the family took the brave decision, against the sirens, NOT to sell the Winery. Together with her siblings, Antonis and Ariadne, and along with their mother Konstantina and a group of young talented people, who had the fortune and pleasure to work next to the late Haridimos, they continue all together as one with even greater passion and “with the head held up high”.
The manpower of the Winery continues to produce quality wines in limited quantities, always aiming at the island’s terroir expression, through the indigenous grape varieties of Santorini, fermenting only with indigenous yeasts. The wines of Hatzidakis Winery DO NOT have chemical additives. We let time do the work and mature them naturally. Moreover, they are ALWAYS bottled unfiltered. These wines are made by young people who are faithful to the philosophy of Hatzidakis family, for people who love the quality wine of Santorini.