Domaine Porto Carras is one of the most influential Greek wineries of the last 50 years. Originally conceived by the viticulture department of the Aristotle University of Thessaloniki and assisted by the Ministry of Agriculture, the Porto Carras winery was built in 1970 on the limestone slopes of Mount Meliton near Halkidiki. Today it is surrounded by 450 hectares of vineyards boasting 26 different international and indigenous grape varieties.
The renowned Bordeaux oenologist Emile Peynaud (regarded by many as the father of modern winemaking) consulted from an early stage, helping to create the first Greek Cabernet Sauvignon to achieve international acclaim. Today the estate is fully certified as organic, and the winery and vineyards have undergone significant restructuring to ensure this great producer remains at the forefront of the Greek wine industry.
In 1970 this was the first Assyrtiko to be planted outside Santorini. The climatic conditions are similar as the soil but such a heavy volcanic influence. The vines are mostly located at 200-300 metres above the sparkling Mediterranean sea where the breezes and dry climate create perfect conditions for organic viticulture. The vineyards yield at a tiny 800 kilos per hectare, creating wines of intensity and structure.
The grapes undergo a period of cool prefermentation maceration on skins before a low temperature fermentation in stainless steel tanks. The wine is then aged on lees for six months in old French oak barrels to draw out extra character.
Grape Varieties: 100% Assyrtiko.
Tasting Note: An elegant aromatic dry white with hints of white flowers, grapefruit and lemon rind. Medium-bodied with a generous creamy texture leading to crisp, mineral finish.
Sugar Level: 0.65g/l
Food Match: Ideal with grilled fish and shellfish.
Farming Practices: Organic - Contains Sulfites.
Awards: 89 Points - Robert Parker
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