Hatzidakis Liassimo

Colour: Red
Style: Naturally sweet wine from sundried grapes
Wine region: Santorini
Grape: 100% Mandilaria
Vintage: 2002 – 2021
Alcohol percentage: 10% vol
Closure: Cork
Unit quantity: 500ml

Wine Maker’s Notes

UNGRAFTED NON-IRRIGATED VINEYARDS
Name of vineyards location: Santorini / Villages of Pyrgos, Megalochori and Akrotiri
Altitude: 50 to 200 m
Soil: Volcanic, pumice, igneous lava
Climate: Rare rainfalls, strong winds, dry & hot summer
Yield: 15 hl/ha
Age of vines: 50-100 years
Date of harvest: 2nd half of August

VINIFICATION
Type: Red sweet
Method: Handpicked grapes and then sundried for 10 to 15 days. Pressing of the sundried grapes and fermentation of the concentrated grape must with indigenous yeasts for 3-4 months in stainless steel tanks under a controlled temperature of 20 – 22°C. Maturation in French oak barrels from 3 to 20 years. The final product is created by choosing the best barrels of vintages between 2002 and 2021 (Solera method). Very limited production (4.000 bottles).

BARRELS
Size: 225 lt
Ageing process: Oak barrels
Usage: 15 years maximum
Duration: 10 years
Origin of the wood: France
Toasting: No

TASTING
Deep red color with intense brown hues. Aromas of berries and red forest fruits, sour cherries jam, caramel, and minerality. Palate with pleasant and rich texture and long aftertaste of berries and cherries. Best served at 12-14°C as a dessert wine or with preserved fruits, chocolate, and matured cheese.

Tip: The shipping cost per bottle drops significantly the more bottles you buy. Join forces with friends and family to buy more bottles and bring the cost down.

Important notes:

-It is an offense to purchase or attempt to purchase alcoholic liquor if you are under the age of 18.
-The price includes safe packaging cost

About Hatzidakis Winery

Hatzidakis Winery was founded in 1997 by Haridimos Hatzidakis and Constantina Chryssou.

In 1996, Constantina showed to Haridimos the vineyard of her family. This vineyard is located at the village of Pyrgos Kallistis, on the way to the monastery of “Profiti Ilias-Santorini”. It is situated 330 meters above sea level. The vineyard was abandoned for many years, as Constantina’s parents, George&Aikaterini Chrisou had left the island because of the earthquake in 1956 and had moved to Athens as many locals did at that time. Until 1996, the vineyard remained uncultivated. Haridimos was the first who took the decision to re-cultivate the vineyard and the rest is history. The vineyard was cultivated with Aidani which is an organic grape variety.

When Constantina and Haridimos visited the vineyard, Haridimos spotted a cave at the end of it. “Over here, we can create a “Kanavaki”, he said. “Kanaves” is the local name for wineries. Thus, a small underground Winery started to shape which was built with patience, persistence, enthusiasm, passion, with “meraki” as we say in Greek and hard work. And the dream came true!

In 1998, the first bottles of wine, vintage of 1997, were released from that new Winery. “Santorini” wine, vintage 1997, from the white grape variety Assyrtiko and “Mavrotragano” wine, vintage 1997, from the Mavrotragano grape variety of Santorini were the first two wines to be produced.

Today, Hatzidakis Winery cultivates 100 acres of vineyards and most of them are organic.