Cuvee Evdemon is flirting with the boundaries of Estate Argyros’ understanding of the Santorinian environment. Biodynamically cultivated, very old Assyrtiko vineyards, at least 150 years old, in Pyrgos giving extremely low yields. Fermented, partially uninoculated, in stainless steel, at cool temperatures and aged for approximately thirty months in stainless steel tanks on fine lees, while a quarter of the blend had twelve months in French oak barriques and then the remaining months in stainless steel. A wine focusing on palate architecture that needs several years in bottle to open up while can reward cellaring for more than fifteen years.
Vineyard selection: Selected parcels from Pyrgos – biodynamic cultivation
Vine age: 150-200 years old, ungrafted.
Vintage description: Winter had adequate rainfall, 249 mm in total. Low temperatures and lack of strong winds protected the young buds of the vines at the start of the growing season. Late spring rainfall was followed by a heat wave lasting 4 days at the end of June, significantly reducing yields. Low humidity and cool winds in July and August facilitated fruit ripeness.
Harvest: 2nd decade of August
Yield: 12 hl/ha
Fermentation: In stainless steel vats, at a controlled temperature of 16-17° C, lasting almost three weeks, partially uninoculated.
Maturation: 25% of the blend matured for twelve months in French oak barriques with occasional batonnage, the rest matured for thirty months in stainless steel vats, on fine lees with occasional batonnage.
