"Aidani” 2021 - Hatzidakis

Aidani - Hatzidakis

The "Aidani" by Hatzidakis is a white wine that comes from grapes of Aidani typical of Greece Grapes that come from vineyards kissed by the sea and that grow on volcanic soils Fermentation with indigenous yeasts and maceration of 12 hours on their skins. The Santorini "Aidani" has a deep golden yellow color. The nose shows hints of citrus, lime, exotic fruit, and a beautiful mineral texture. When tasted, it is fresh and tasty. A wine that brings us back to the wonders of the island from which it is born.

Service

We recommend tasting it at a temperature of 8/10 ° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairing

Wine that goes well with fish starters, first courses with vegetables, medium-aged cheeses, to try with a sea bream.

Winery: Haridimos Hatzidakis

The Haridimos Hatzidakis Winery is located in the village of Pyrgos Kallistis in the central area of ​​the island of Santorini. Haridimos Hatzidakis after the studies of Agronomy and Oenology in Athens, and a professional experience for Boutari, one of the largest Hellenic wineries, in 1996 re-planted a small vineyard of Aidani, a native variety of Santorini, abandoned since 1956, due to earthquake in Santorini. The island of Santorini is characterized by volcanic soil, strong winds, rare precipitations, and hot, dry summers that force the vine planted with a flat foot, to adapt to extreme conditions and survive thanks to the typical cultivation of the basket, which shelter from the wind In 1997, Haridimos Hatzidakis, from a small existing traditional cave, derives its winery or "Kanava", which is the traditional name of Santorini's cellars. The first bottles of wine come out in May 1999, with the "Santorini", collected in 1998 and the Red "Mavrotragano", vintage 1997. Today, Haridimos Hatzidakis cultivates about 10 hectares of vineyards, which are located in the villages of Pyrgos Kallistis, Megalochori, Emporio and Akrotiri, located at an altitude of 70 to 350 meters above sea level, mainly oriented south or south-east and with the white varieties of Assyrtiko, Aidani and the red Mavrotragano variety. Haridimos Hatzidakis has chosen not to use synthetic products, but only small percentages of sulfur, organic fertilizers and a lot of manual labor. In the cellar, fewer interventions are possible, with spontaneous fermentations, static clarifications, refinement on the fine lees, and the bottling takes place with mild or even without filtrations. Furthermore, the use of sulfites is increasingly contained