Boutari is one of the most awarded and most historical companies of quality wine making in Greece. Since its establishment in 1879 in Naoussa, the company has set the foundations for the production of top quality wine and has contributed greatly to the revival and development of indigenous varieties in all regions it has been active with its wineries. Boutari winemakers started exploring winemaking opportunities on Santorini at the end of the 1980’s. The first harvest at our winery next to the traditional village of Megalochori was in 1989. For the past 30 years, our agronomists and winemakers brought great experience and innovative thinking to Santorini’s viticultural community. We have set new quality standards for harvest and wine production, applied winemaking practices unknown before on the island and educated a lot of Santorini’s successful winemakers. Santorini is a unique place for wine-making. We are very happy and proud to have played a leading role in its progress in viticulture, winemaking, and wine tourism. We are looking forward to welcoming you at our winery for an incredible wine journey!
Santorini Boutari has a bright yellow color, a beautiful nose with flower aromas of lemon tree and jasmine and a well-structured palate with aromas of exotic and citrus fruits. It is a zesty refined wine with a perceived saltiness, an intense mineral body and a high acidity that gives a splendid finish. It pairs perfectly with fresh grilled fish with olive-oil lemon and thyme, fresh or steamed oysters, shrimps with lemon dressing, pasta with seafood or oysters, Greek salad, salads with sauce vinaigrette, cheeses with mild acidity such as feta or goat cheese. Enjoy it chilled at 10-12°C.
Vineyards All the fruit for this wine comes from the volcanic and sandy soils of Santorini. The vines are 50-60 years old and are caned pruned trained in a woven basket called “Kouloura”. The average yield is 2500-3500 kg.
Winemaking All grapes are hand harvested. We select incoming grapes by hand for optimum quality and then cool them at 10°C, before they are destemmed, crushed and pressed. Part of production undergoes cold soaking to maximize aromas into the must. We transfer the free-run juice to fermentors and rack off the lees at very low temperature to achieve optimum clarity. We then proceed with alcoholic fermentation at 14-18C to achieve primary and secondary aromas. The wine is finally transferred to stainless steel tanks to gain volume and complexity by fine lees stirring for at least 3 months before bottling.
Latest Awards & Ratings
Vintage 2016
Robert Parker’s Wine Advocate, 92points Silver International Wine Competition Thessaloniki, Greece, 2017
A wine with a pale golden color with greenish tints. A beautiful nose dominated by pear and green banana. Its high acidity results to a fresh and crunchy taste, soft and easy on the front of the palate but complex towards the end. The typical “minerality” of Assyrtiko is very evident on the finish. Kallisti Boutari pairs greatly with fish such as flounder and sea bass fillet. Unique with fresh oysters or pair it with escargots cooked in garlic butter next to Santorini fava. Enjoy it chilled at 10-12°C.
Grape Variety: 100% Assyrtiko
Region: Santorini
Country: Greece
Certification: PDO Santorini – Protected Designation of Origin
Category: Dry White Wine
Vineyards All the fruit for this wine comes from the volcanic and sandy soils of Santorini. The vines are 50-60 years old and are caned pruned trained in a woven basket called “Kouloura”. The average yield is 2500-3500 kg.
Winemaking The grapes are selected and hand-harvested. They are stored overnight at the winery at very low temperatures to enhance varietal character. They are crushed and destemmed inside the press where cold soaking occurs to achieve maximum extraction of flavor. The must is then clarified by racking off the lees and alcoholic fermentation takes place at 16-20C. This phenolic-rich wine is then left to mature on fine lees with continuous stirring and finally it is bottled.
Latest Wine Ratings
Vintage 2012 Wine & Spirits 92 points
Vintage 2011 Siver International Wine Competition Thessaloniki, Greece
A wine with a bright yellow color complex aging aromas (wood, hazelnut, smoke) that blend greatly with the fruity aromas of the variety (apple, peach and lemontree). Kallisti Reserve is a full-bodied wine, rich, fatty and round with balanced acidity. It has a warm long finish with the typical “metallic” twist of Assyriko. Kallisti Reserve pairs perfectly with lobster, grilled fish with garlic and lime, pasta with shrimps or seafood, crab salad, fresh oysters with ginger, as well as white spice meats and smoked cheeses. Enjoy it chilled at 10-12°C.
Grape Variety: 100% Assyrtiko
Region: Santoriini
Country: Greece
Classification: Protected Designation of Origin Santorini
Category: Dry White Wine
Vineyards All the fruit for this wine comes from the volcanic and sandy soils of Santorini. The vines are 50-60 years old and are caned pruned trained in a woven basket called “Kouloura”. The average yield is 2500-3500 kg.
Winemaking All grapes are hand harvested. We select incoming grapes by hand for optimum quality and then cool them at 10°C, before they are destemmed, crushed and pressed. Part of production undergoes cold soaking to maximize aromas into the must. We transfer the free-run juice to fermentors and rack off the lees at very low temperature to achieve optimum clarity. We then proceed with alcoholic fermentation at 14-18C to achieve primary and secondary aromas and then transfer the wine to new French oak barrels for the end of fermentation and to continue maturation on fine lees for 6 months. After bottling the wine spends at least 3 months inside the bottle before it is released.
Α naturally sweet desert wine from sun dried grapes that has a beautiful amber color with a dark brown hue. Intoxicating aromas of thyme honey, dried raisins and fig as well as coffee beans. A velvet and rich mouthfeel with a warm and long aftertaste. Served as an aperitif or desert wine, ideal with soft and hard smoked cheeses, fresh fruit, vanilla ice cream, crème brule, or a fine cigar. Serve chilled at 7-10°C.
Grape Varieties: 80% Assyrtiko and 20% Aidani Region: Santorini Country: Greece Classification: PDO Santorini – Protected Designation of Origin Santorini Category: Naturally sweet desert wine from sun dried grapes
Vineyards All the fruit for Vinsanto Boutari 12 comes from the volcanic and sandy soils of Santorini island. The vines are 50-60 years old and are cane pruned trained in a woven basket called “Kouloura”.
Winemaking All grapes were selected from specific vineyards and hand-picked relatively late during harvest. The grapes were then traditionally layed out in the sun for 15 days in order to achieve the required amount of sugar level and pH. The grapes were then pressed to obtain a highly viscous juice full of flavor that was fermented using a specific strain of yeast with tolerance to high alcohol at low temperatures. Alcoholic fermentation stops naturally and then ageing in oak barrels begins for the next 12 years until it was bottled. The barrels were continually monitored and topped up to avoid any oxidation problems.
Latest Awards and Wine Reviews
Vintage 2002 “12 years old” Gold Award International Wine Competition Thessaloniki, Greece (2017)
Vintage 2008 Wine Advocate 92 points Wine Advocate #206, reviewed by Mark Squires (May 2013)
The 2008 Vinsanto was bottled in 2012 from sun dried grapes (90% Assyrtiko, 10% Aidani) after two years of barrel aging. For what amounts to fairly young Vinsanto, this is superb. This is not terribly concentrated or rich, but the acidity is mouthwatering, making this invigorating and often exciting as well as delicious. It is zesty, very fresh and perhaps even a touch shrill when too cold. But there is an utterly scrumptious and very intense finish, with the acidity ramming home the sugar and fruit, dribbling their pure flavor and sweetness over the palate as the mouth waters. Ultimately, I liked this a lot. German wine lovers may gravitate to it, given that tension between fruit, sugar and acidity. The 14.5% alcohol gives this some wallop at times, but that may be an issue for the future, if it is one. There were 3,333 cases produced.
A wine with red tile color with dark brown hues that are the result of the longterm aging in French oak barrels. Ampeliastos has beautiful strong and complex aging aromas of dried fruit, cinnamon and chocolate. A rich and fatty wine with an excellent balance of acidity and tannins and a long aromatic finish. Ampeliastos is great as an aperitif and pairs perfectly with Roquefort, creamy deserts that are not too sweet such as Crème Brulle as well as a chocolate pie. Enjoy it chilled at 12-14°C.
Grape Variety: 100% Mandilaria Region: Santorini Country: Greece Category: Naturally sweet red desert wine from sun dried grapes
Vineyards All the fruit for this wine comes from the volcanic and sandy soils of Santorini. The vines are 50-60 years old and are caned pruned trained in a woven basket called “Kouloura”. The average yield is 2500-3500 kg.
Winemaking All grapes were selected from specific vineyards and hand-picked relatively late during harvest. The grapes were traditionally layed out in the sun for 6-10 days in order to achieve the required amount of sugar level and pH. The grapes were then pressed to obtain a highly viscous juice full of flavor that was fermented using a specific strain of yeast with tolerance to high alcohol at low temperatures. Alcoholic fermentation stops naturally and then ageing in oak barrels begins for the next 5 years until it was bottled.
It has a warm long aftertaste of dried nuts and sherry-like aromas. Nychteri Boutari pairs greatly with grilled and fried squid, octopus marinated in balsamic vinegar, sushi and sashimi, smoked salmon, garlic prawns/shrimps, steamed or grilled asparagus. Enjoy it chilled at 8-10 °C.
Grape Variety: 100% Assyrtiko Region: Santorini Country: Greece Classification: Protected Designation of Origin Santorini Type: Dry White Wine
Vineyards All the fruit for this wine comes from the volcanic and sandy soils of Santorini. The vines are 50-60 years old and are caned pruned trained in a woven basket called “Kouloura”. The average yield is 2500-3500 kg.
Winemaking All grapes are hand harvested. We select incoming grapes by hand for optimum quality and then cool them at 10°C, before they are destemmed, crushed and pressed. Part of production undergoes cold soaking to maximize aromas into the must. We transfer the free-run juice to fermentors and rack off the lees at very low temperature to achieve optimum clarity. We then proceed with alcoholic fermentation at 14-18C to achieve primary and secondary aromas. The wine is finally transferred to stainless steel tanks to gain volume and complexity by fine lees stirring for at least 3 months before bottling.
Selladia Boutari has a limpid sunshine yellow color with complex aromas of citrus fruit, honeysuckle, peach and ripe banana with a twist of dried herbs. It is a white wine destined for further cellaring which exerts a full body and crispy acidity accompanied by a very nice and long aftertaste. A bit aggressive on the mid palate but with a velvet and soft finish. Green apple characters dominate the palate. It pairs greatly with seafood as well pasta with pesto sauce and fresh pine seeds. Enjoy it chilled 10-12°C.
Vineyards All the fruit for this wine comes from the volcanic and sandy soils of Santorini. The vines are 50-60 years old and are caned pruned trained in a woven basket called “Kouloura”. The average yield is 2500-3500 kg.
Winemaking The grapes are selected and hand-harvested. They are stored overnight at the winery at very low temperatures to enhance varietal character. They are crushed and destemmed inside the press where cold soaking occurs to achieve maximum extraction of flavor. The must is then clarified by racking off the lees and alcoholic fermentation takes place at 16-20C. This phenolic-rich wine is then left to mature on fine lees with continuous stirring and finally it is bottled.
Kouloura Red is a wine with a dark cherry red color with crimson hue. It has a vey a very interesting bouquet of aromas consisting of dark red fruit as well as spicy characters from herbal leafs and dry fig. Α Crisp and tannic red wine gives of a full body with chalky tannins and crisp acidity which have been soften down through ageing inside the bottle. With a nice earthy twist on the finish, it has a warm soft aftertaste. It pairs perfectly with Pork ribs with barbeque glaze, fresh salad with figs and cashew nuts, pasta with sundried tomatoes, burgers, prosciutto and spicy cheeses. Enjoy it at 12-16°C.
Vineyards All the fruit for this wine comes from the volcanic and sandy soils of Santorini. The vines are 50-60 years old and are caned pruned trained in a woven basket called “Kouloura” from which the name took its name. The average yield is 2500-3500 kg.
Winemaking The grapes are selected and hand-harvested and stored overnight at very low temperatures to enhance varietal character. They are traditionally pressed in a basket press as to minimize extraction of hard tannins which are not unusual for Mandilaria. The must is left to ferment on skins for a short period of time and then transferred to French oak barrels for the end of alcoholic and the onset of malolactic fermentation. The wine matures in oak barrels for a period of 12 months.
Available only at Boutari Winery Santorini and selected hotel and restaurants on the island.
Kouloura Roze has a bright pink with cherry red hue. It has a beautiful aroma consisting of rose petals, ripe cherry tomatoes, caramel and strawberry jam. A light and fresh rose wine with a lingering aftertaste and crisp acidity which is full of fruity and flower aromas on the palate. Kouloura Rose pairs pairs perfectly with poultry, pizza, pasta with garlic sauce or paste with rooster and red sauce, risotto with cherry tomatoes and fresh basil. Enjoy it chilled at 8-12°C.
Vineyards All the fruit for this wine comes from the volcanic and sandy soils of Santorini vineyards. The vines are 50-60 years old and are cane pruned trained in a woven basket called “Kouloura”. The average yield is 2500-3500 kg.
Winemaking The grapes are selected and hand-harvested and stored overnight at very low temperatures to enhance varietal character. They are crushed and destemmed inside the press where cold soaking occurs to achieve maximum extraction of flavor and color for at least 24 hours. The rose must is then clarified by racking off the lees and alcoholic fermentation takes place at 12-18C.
Available only at Boutari Winery Santorini and selected hotel and restaurants on the island.
OUR AWARDS AND TOP RATINGS
show our commitment to top quality
BOUTARI WINERIES AT THE HALL OF FAME OF WINE&SPIRITS MAGAZINE
BOUTARI WINERIES EUROPEAN WINERY YEAR 2008
KALLISTI RESERVE 2010 92 points
VINSANTO BOUTARI 2008 92 points
PRIVATE AND SEMI PRIVATE TOURS
New Food and Wine Experiences
We love winemaking and want to share with you our passion! That is why we created two new very special food and wine experiences so that you can enjoy them privately with your friends/family (Private) or with a small group of fellow wine lovers (Semi Private). To make your life simpler both experiences have an option that includes transfer to and from your hotel.
Our dazzling white dome with the amphitheater and our wine-bar restaurant give you a great set up for an unforgettable wedding party or an impressive private or corporate event. We will be happy to assist you to create the event of your dreams!
ENJOY A LIGHT LUNCH
with the wine of your choice
Wine is mostly enjoyed when it is paired with good food! Fava, tomato fritters, traditional pork sausage are some of our traditional local dishes offered everyday from 11:00 – 18:00 at our wine-bar restaurant. The only thing you have to do is bring along your friends or family and enjoy a great food and wine experience.
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