Nykteri

An approach that brings the discussion back to one of Santorini’s most traditional wine styles. Both grape selection and winemaking are inspired by the historical roots of Nykteri, resulting in its most refined and aristocratic expression. The grapes come from the renowned “Louroi” vineyard plots in Pyrgos Kallistis, characterized by extremely low yields, southern exposure, 100+ year-old vines trained in the “kouloura” system, and organic farming practices passed down through generations.

Assyrtiko grapes with remarkable concentration produce wines of global stature. Winemaking follows the same gentle philosophy applied in the vineyard: whole-cluster fermentation, native yeasts, and spontaneous fermentation in 500-liter oak barrels, where the wine remains for 7 months on fine lees.

The grapes come exclusively from “Louroi”, one of the most historic and renowned vineyard sites in Santorini, located at 160 meters altitude in Pyrgos Kallistis. Terraced slopes and volcanic soils rich in black lava and pumice create a rare landscape. The century-old vines, trained in the traditional “kouloura” shape, are cultivated using organic practices that have remained unchanged through generations. The exceptionally low yields result in grapes of remarkable concentration and intensity.

The gentle approach in the vineyard continues in the winery. Whole-cluster spontaneous fermentation with native yeasts takes place in 500-liter oak barrels. The wine remains there for 7 months on fine lees, gaining depth, texture, and structure — endowing Nykteri with strong aging potential.