In 1970 this was the first Assyrtiko to be planted outside Santorini. The climatic conditions are similar as the soil but such a heavy volcanic influence. The vines are mostly located at 200-300 metres above the sparkling Mediterranean sea where the breezes and dry climate create perfect conditions for organic viticulture. The vineyards yield at a tiny 800 kilos per hectare, creating wines of intensity and structure.
The grapes undergo a period of cool prefermentation maceration on skins before a low temperature fermentation in stainless steel tanks. The wine is then aged on lees for six months in old French oak barrels to draw out extra character.
Grape Varieties: 100% Assyrtiko.
Tasting Note: An elegant aromatic dry white with hints of white flowers, grapefruit and lemon rind. Medium-bodied with a generous creamy texture leading to crisp, mineral finish.
Food Match: Ideal with grilled fish and shellfish.