Asprouda Santorinis
Introduction
Asprouda Santorinis is an extremely rare white variety that survives in the volcanic vineyard of the island, often hidden among the vines of Assyrtiko. Despite its limited presence, it is a valuable part of Santorini viticulture, offering a different, softer aspect of the rugged terroir of the Caldera.
Tasting Notes
Color: Bright lemon with light golden highlights. Aromas: An elegant composition of white flowers (jasmine, lemon blossoms), ripe citrus fruits, and the characteristic volcanic minerality reminiscent of flint. Palate: Fuller and more oily than its name suggests, with a pleasant texture and a finish that leaves a hint of salinity.
Gastronomy
Seafood: Grilled calamari, grilled shrimp, or steamed mussels. Local Dishes: Santorini fava with caramelized onions or baked white eggplant. Light Cheeses: Fresh goat cheese or a light graviera.
Terroir
Like all the island's varieties, Asprouda is cultivated on ungrafted vines on volcanic ash, pumice, and schist. This phylloxera-free soil allows the variety to express the purity of the island's mineral character. It survives in conditions of extreme drought and strong winds. Viticulturists protect it with the traditional kouloura (basket-shaped pruning), while its only water source is the nocturnal moisture (known as 'anemossia') rising from the sea.
Summary
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