Aidani
Introduction
Aidani is an indigenous white variety cultivated almost exclusively in the Cyclades, with a focus on Santorini. Traditionally, it was part of the blends for Vinsanto and Santorini PDO (along with Assyrtiko), but in recent years it has gained attention as a single-varietal wine.
Tasting Notes
Color: Bright lemon with green highlights. Aromas: Intense notes of citrus blossoms (jasmine, lemon flowers), yellow fruits, and a distinctive herbal sensation (mint or tea). Palate: Medium body, balanced, with a subtle oiliness that sweetens the aftertaste.
Gastronomy
Aidani loves the pure flavors of the sea and Mediterranean cuisine: Seafood: Grilled fish, calamari, and shellfish. White Meats: Chicken with lemon sauces. First Courses: Green salads with fresh herbs and seafood risotto.
Terroir
Terroir: In Santorini, it takes root in aspa (volcanic soil). On other islands, it prefers well-drained, low-fertility soils. Climate: It loves warmth but is sensitive to very strong winds. It ripens later than Assyrtiko, taking advantage of the sunny days of September.
Summary
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