Vassaltis
Summary
Founded in 2015, Vassaltis is Santorini's first 21st-century winery, producing primarily Assyrtiko from family-owned parcels and select growers across the island's distinctive volcanic aspa soils. The winery balances traditional methods like dry-farming and kouloura vine training with modern winemaking techniques, representing the next evolution of Greek island viticulture through their minimal-intervention approach and commitment to quality over quantity.
Heritage & Leadership
Vassaltis Vineyards was established in 2015 on the island of Santorini, marking the first new winery to open on the island in the 21st century. Founder Yannis Valambous, who had a background in finance, returned to his family's homeland to create a winery that would honor Santorini's winemaking traditions while incorporating modern approaches. The Valambous family had owned vineyards on the island for generations, but Yannis was the first to establish a dedicated winemaking facility.
The winery takes its name from the Vassaltis area of Santorini where some of their vineyards are located. Under Valambous' direction, the winery quickly established itself in the competitive Santorini wine scene. He assembled a winemaking team that includes oenologist Elias Roussakis, who brings technical expertise to the operation. The winery's modern facility was completed in 2016, built into the volcanic landscape of the island with a design that balances functionality with respect for Santorini's architectural heritage.
## Vineyards & Wines
Vassaltis sources grapes from vineyards across Santorini, including family-owned parcels and carefully selected vineyards from local growers. The vineyards are planted primarily in the island's distinctive volcanic soil, composed of volcanic ash, pumice stone, and lava fragments—a terroir known locally as "aspa." These soils are poor in organic matter but rich in minerals, contributing to the distinctive character of Santorini wines.
The vineyards follow the traditional Santorini cultivation method known as "kouloura" (basket), where vines are trained into low, circular shapes to protect against the strong winds and intense sunlight. Many of the vines are ungrafted, as the phylloxera louse cannot survive in Santorini's volcanic soils. Some of the vineyards contain vines over 70 years old, with a few parcels featuring century-old vines.
Assyrtiko dominates their production, accounting for approximately 80% of their output. They also work with other indigenous Greek varieties including Aidani and Athiri for white wines, and Mandilaria and Mavrotragano for reds. Their portfolio includes single-varietal Assyrtiko wines from different vineyard sites, allowing for the expression of Santorini's various microclimates. The flagship "Vassaltis Assyrtiko" showcases the mineral intensity typical of the variety, while their "Nassitis" offers a blend of Assyrtiko with Aidani and Athiri.
## Philosophy & Practice
Vassaltis operates with a philosophy that balances respect for Santorini's winemaking heritage with modern technical precision. The winery utilizes temperature-controlled fermentation in stainless steel tanks to preserve the fresh, mineral character of their white wines. For select wines, they employ limited oak aging, using both new and used French oak barrels to add complexity without overwhelming the varietal character.
The winemaking approach emphasizes minimal intervention to allow the expression of Santorini's unique terroir. Grapes are hand-harvested in the cool early morning hours to preserve freshness, followed by careful sorting. For their premium Assyrtiko wines, they practice extended lees contact to build texture and complexity.
Vassaltis has invested in modern winery equipment, including pneumatic presses and gravity-flow systems that allow for gentle handling of the grapes. Their underground cellar provides natural temperature control for aging wines. The winery's production remains deliberately small, focusing on quality over quantity, with annual production limited to maintain standards across their portfolio.
Water conservation is a priority in their vineyard management, addressing one of Santorini's most significant environmental challenges. The traditional dry-farming techniques used for centuries on the island form the foundation of their approach to viticulture, with vines receiving no irrigation and relying solely on the morning mists and limited rainfall of the Aegean climate.
Vineyards & Wines
Vassaltis sources grapes from vineyards across Santorini, including family-owned parcels and carefully selected vineyards from local growers. The vineyards are planted primarily in the island's distinctive volcanic soil, composed of volcanic ash, pumice stone, and lava fragments—a terroir known locally as "aspa." These soils are poor in organic matter but rich in minerals, contributing to the distinctive character of Santorini wines.
The vineyards follow the traditional Santorini cultivation method known as "kouloura" (basket), where vines are trained into low, circular shapes to protect against the strong winds and intense sunlight. Many of the vines are ungrafted, as the phylloxera louse cannot survive in Santorini's volcanic soils. Some of the vineyards contain vines over 70 years old, with a few parcels featuring century-old vines.
Assyrtiko dominates their production, accounting for approximately 80% of their output. They also work with other indigenous Greek varieties including Aidani and Athiri for white wines, and Mandilaria and Mavrotragano for reds. Their portfolio includes single-varietal Assyrtiko wines from different vineyard sites, allowing for the expression of Santorini's various microclimates. The flagship "Vassaltis Assyrtiko" showcases the mineral intensity typical of the variety, while their "Nassitis" offers a blend of Assyrtiko with Aidani and Athiri.
## Philosophy & Practice
Vassaltis operates with a philosophy that balances respect for Santorini's winemaking heritage with modern technical precision. The winery utilizes temperature-controlled fermentation in stainless steel tanks to preserve the fresh, mineral character of their white wines. For select wines, they employ limited oak aging, using both new and used French oak barrels to add complexity without overwhelming the varietal character.
The winemaking approach emphasizes minimal intervention to allow the expression of Santorini's unique terroir. Grapes are hand-harvested in the cool early morning hours to preserve freshness, followed by careful sorting. For their premium Assyrtiko wines, they practice extended lees contact to build texture and complexity.
Vassaltis has invested in modern winery equipment, including pneumatic presses and gravity-flow systems that allow for gentle handling of the grapes. Their underground cellar provides natural temperature control for aging wines. The winery's production remains deliberately small, focusing on quality over quantity, with annual production limited to maintain standards across their portfolio.
Water conservation is a priority in their vineyard management, addressing one of Santorini's most significant environmental challenges. The traditional dry-farming techniques used for centuries on the island form the foundation of their approach to viticulture, with vines receiving no irrigation and relying solely on the morning mists and limited rainfall of the Aegean climate.
Philosophy & Practice
Vassaltis operates with a philosophy that balances respect for Santorini's winemaking heritage with modern technical precision. The winery utilizes temperature-controlled fermentation in stainless steel tanks to preserve the fresh, mineral character of their white wines. For select wines, they employ limited oak aging, using both new and used French oak barrels to add complexity without overwhelming the varietal character.
The winemaking approach emphasizes minimal intervention to allow the expression of Santorini's unique terroir. Grapes are hand-harvested in the cool early morning hours to preserve freshness, followed by careful sorting. For their premium Assyrtiko wines, they practice extended lees contact to build texture and complexity.
Vassaltis has invested in modern winery equipment, including pneumatic presses and gravity-flow systems that allow for gentle handling of the grapes. Their underground cellar provides natural temperature control for aging wines. The winery's production remains deliberately small, focusing on quality over quantity, with annual production limited to maintain standards across their portfolio.
Water conservation is a priority in their vineyard management, addressing one of Santorini's most significant environmental challenges. The traditional dry-farming techniques used for centuries on the island form the foundation of their approach to viticulture, with vines receiving no irrigation and relying solely on the morning mists and limited rainfall of the Aegean climate.