Hatzidakis 'Skitali' Assyrtiko Santorini, Greece 2017
Item No. 430661  •  In Stock

Hatzidakis 'Skitali' Assyrtiko Santorini, Greece 2017
Hatzidakis 'Skitali' Assyrtiko Santorini, Greece 2017

$55.00club price: $55.00
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About This Item

Originally from Crete, Haridimos Hatzidakis came to Santorini after studying at the Technical School of Wine and Beverages in Athens. After graduating in 1991, Haridimos pursued an internship at Boutari Winery, where he became head oenologist at their Santorini winery. It was here where he met and then eventually married Konstantina Chryssou, who at the time was working as the Director of Hospitality. In 1996, Konstantina showed Haridimos the vineyard of her family. The vineyard had been abandoned for many years as her parents had left the island due to a severe earthquake in 1965 which forced many locals to abandon the island and relocate to Athens. Haridimos made the decision to re-cultivate the vineyard, and together, the couple started their own winery. They built-out a small underground cave near the vineyard which would act as the winery and with patience, persistence, enthusiasm, and passion their dream began to take shape.

Hatzidakis Winery came to be known as Santorini’s answer to a cult winery and put Santorini on the map. It is highly regarded for producing wines expressive of Santorini’s terroirs through experimentation, organic farming, and minimal intervention in the winery. Haridimos produced the island’s first single vineyard Assyrtiko and further distinguished himself by being the first to bottle monovarietal wines of the rare Aidani and even rarer Mavrotragano. In the summer of 2017, he passed tragically, leaving the winery in the hands of his 3 children, the oldest of which, Stella, decided to continue moving forward expanding on the important work and legacy of her father.

Varieties: 100% Assyrtiko


Alcohol: 14%


Farming: Organic


Vessel: Stainless Steel


Soil: Volcanic Basalt and Sand


Serving Temperature: 55-60 Degrees


Glassware: Burgundy Glass


Drinking Window: Now-2025


Decanting: None


Tasting Notes: Honeysuckle, White Flowers, Mineral


Pairing Suggestions: Roasted Monkfish and Lentils with Pancetta


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