Hatzidakis began in 1996 when Haridimos Hatzidakis replanted a small vineyard which had been abandoned since 1956. This half hectare (one acre) lies at an altitude of 330 meters in the village of Pyrgos Kallistis and was cultivated organically. Now the winery is up to 10 hectares of vineyards at altitudes ranging from 70 up to 350 meters with the white varieties of Assyrtiko and Aidani and the red variety Mavrotragano. All vineyards are still farmed organically. The grape Assyrtiko has become famous for its rich glycerol texture and unique fruit aromas. The wine is fermented and ages all in stainless steel tanks and aged for a brief period on the lees during elevage. Delicate aroms of white flowers, citrus peel and smoky minerals permeate the wine. It is ideal with seafood, especially oilier fishes, cheeses and even difficult pairings like asparagus.
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