Traditional Nychteri Reached 17-20% Alcohol and Developed Flor Yeast
Panayiota Kalogeropoulou · Santorini Wine with Panayiota Kalogeropoulou · Jan 5, 2017 · at 7:49
Panayiota Kalogeropoulou discusses the historic winemaking methods and high alcohol levels of traditional Santorini Nychteri wine.
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“The most important is to remember that they used to produce nycteri with 17 degrees of alcohol and 20 degrees of alcohol, and they had the floor appearance.”
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