Anhydrous Winery
Apostolos Mountrichas, along with his business partner, completed their Santorini winery in 2021. This is their second winery in Greece, the first being Avantis Estate. The wines that are produced "reflect the connection to the volcano, the sun, the sea breeze, the Cycladic air – the intense personality of this unique PDO land." Anhydrous Winery makes high quality, award winning wines. A beautiful, family-run winery that gives us modern crisp wines while utilizing traditional farming methods.
Our Wines
Santorini
90% Assyrtiko, 5% Aidani, 5% Athiri
Aromas of lemon & lime in a mineral character. On the palate, this white wine is dry, with refreshing acidity and a salty aftertaste. The wine remains on its fine lees for 9 months in clay and stainless-steel tanks. The alcoholic fermentation begins with the indigenous yeasts at a controlled temperature (18 C). The wine remains on its fine lees for 9 months in clay and stainless steel tanks. After the nine months of maturation, the wine undergoes filtration.
Pairing: Grilled Octopus, fresh or raw fish, or oysters.
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Afoura
100% Assyrtiko
Complex bouquet of mineral character & citrus with high acidity. Taste of honey, citrus, quince, and vanilla. A dry white wine with a long aftertaste. The grapes are pressed in a vertical hydraulic basket press and the must is driven into stainless steel tanks. The alcoholic fermentation begins with the indigenous yeasts at a controlled temperature (18 C). At the end of the fermentation, the wine is put into Afoura barrels (large 1000 lt capacity), where it remains for 12 months on its fine lees.
Pairing: Green salads, lemon grilled chicken, and orzo with asparagus.
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Saint Nikolas
70% Mavrotragano, 30% Mandilaria
Aromatic complexity of black fruits with a herbaceous character. Noticeable tannins and remarkable acidity. Aromas of black fruits, vanilla, & sweet spices, complete the impressive palate of Santorini red wine. Complex fruity, spicy aftertaste. Separate vinification of the two grape varieties (indigenous yeasts) and maceration of the phenolics for 10 days. Malolactic fermentation takes place after the alcoholic fermentation. Then barrel aging for 12 months in French oak.
Pairing: Red sauce pasta, garlic shrimp and tomato flatbreads.
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