Description
| General comments: | Founded in 1903, the Argyros property is located on the island of Santorini, famous for its spiraling vines and white churches. In 1950, the Argyros vineyards were inherited by the founder’s son, who tripled the land from 5 to 15 hectares. Third generation Yiannis Argyros, who took over the business in 1974, began to look beyond the local market. Today, Mathew Argyros, the fourth generation of winemakers in the family, continues his father’s legacy, making legendary wines from Asyrtiko and other indigenous varieties of Santorini using traditional techniques. The vineyards are located in Episkopi and Pyrgos, excellent locations for Assyrtiko. The vineyards range from 30 to over 240 years old and are cultivated in a basket shape and a traditional technique called “kouloura”. Santorini’s inorganic soil is naturally immune to Phylloxera and many other vine pests, reducing the need for synthetic herbicides and pesticides. Estate Argyros practices sustainable viticulture, using composted grape must as fertilizer and plowing the vineyards with the help of donkeys. |
| Variety: | Assyrtiko |
| Type: | Dry White Wine |
| Category: | Protected Designation of Origin “Santorini” . |
| Characteristics: | “Cuvee Monsignori” is the latest creation of Argyros Winery, which perfectly represents the characteristics of the unique terroir of Santorini. It is produced from the Assyrtiko variety, cultivated in the Episkopi vineyards (180-200-240 years) of the Argyros family, for over 2 centuries.
Its color is lemon, light green. Citrus aromas, with an accent of lemon, grapefruit, orange peel, followed by notes of peach and pear, and finally mineral notes and tea. A complex, balanced wine with high acidity, mineral and long finish. It is one of the wines that can evolve for more than a decade. The grapes used for “Cuvee Monsignori” come from the island’s oldest vineyards, the Episkopi Vineyards, cultivated by the Argyros family for over 210 years. The name of the wine was inspired from “Mon Signor” or “The Master” due to the age of the vine. The yield is extremely low. The vineyards are worked with the help of donkeys and the grapes are picked and selected by hand, with great care, both during harvest and production. |
| Vinification: | Classic white winemaking, stainless steel tanks. 20% of the wine in 500l French oak barrels for 6 months. |
| More information: | The soil is volcanic and sandy. Maceration technique: Battonage. |
| Alcohol: | 14%vol. |
| Food pairing: | Fatty fish, oysters, seafood, poultry, pork, lamb. It goes very well with cheese, fava beans, tomatoes.
Optimal serving temperature 10-12°C. |
| Awards: | 2019 Decanter World Wine Awards, 96p Gold Medal 2018 Bets White in Show, Balkan International Wine Competition 2018 Grand Trophy, Best Wine of the Competition, Balkan International Wine Competition 2018 Thessaloniki International Wine Competition, Great Gold Julia Harding MW, jancisrobinson.com, 02/05/2019, 17.5p Jancis Robinson MW, jancisrobinson.com, 13/10/2019 17.5p |
