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In the new Organic Paicines AVA in Central California, they are producing this lovely Greek origin wine.it is being contracted to The Margins Company in Freedom, California. It retails for $30. 174.85.120.144 (talk) 16:10, 14 August 2023 (UTC)[reply]

Hi! I have a connection to a producer website about Assyrtiko, so to avoid any COI issues I’m requesting these edits here rather than editing the article directly.

The lead currently contains a paragraph beginning: "On Santorini, many old vine plantations..." that includes speculation about “wine blight” and is tagged with failed verification. Please remove that paragraph and replace it with the following sourced text.

Replace the paragraph that begins:

"On Santorini, many old vine plantations (over 70 years of age) of Assyrtiko exist..."

With:

On Santorini, many Assyrtiko vineyards are old and ungrafted (own-rooted), as the island is widely described as phylloxera-free. Vines are traditionally trained low to the ground in basket-shaped kouloura to help protect grapes from strong winds and sun exposure.^[1][2][3]

Please insert the following new section AFTER the lead and BEFORE "Wine style":

Done Likeanechointheforest (talk) 16:20, 6 February 2026 (UTC)[reply]

Santorini’s vineyards are often described as arid and windswept, with vines grown close to the ground in basket-shaped kouloura; roots can extend deep into ash-rich volcanic soils in search of moisture during long, dry summers.^[1][3] A comparative study of kouloura and VSP training on Santorini reported that kouloura maintained a less-stressed vine water status and offered better protection during heatwaves and strong winds.^[2]

In the "Wine style" section, please add the following immediately AFTER the sentence:

"One of these characteristics is that Assyrtiko does not lose its acidity even if it is very ripe."

Add:

Prized for maintaining high acidity even in ripe years, Assyrtiko is often noted for a pronounced savoury profile, stony minerality and citrus freshness, which contributes to its reputation as a food-friendly wine.^[1] Santorini examples in particular are described as low-yielding and concentrated, with briny-fresh salinity and razor-sharp acidity.^[3] Wine writers and sommeliers also cite Santorini Assyrtiko’s aging potential.^[4]

~2026-80479-8 (talk) 10:04, 6 February 2026 (UTC) ~2026-80479-8 (talk) 10:04, 6 February 2026 (UTC)[reply]

Done with this as well. Likeanechointheforest (talk) 16:20, 6 February 2026 (UTC)[reply]