Vineyard: Old autonomous vineyards with a history of 3 centuries from the Akrotiri Village in Santorini at an altitude of 100m!

Vinification: Extraction of the bark of the marcs in the must for 7 days. Fermentation as well as aging take place in modern clay pots instead of traditional amphorae. Fermentation with native yeasts. Without adding any industrial yeast. No temperature control takes place andthe wine ages 4 years clay containers. No battonage. Small amount of sulfites.

Tasting Notes: Dark color, deep amber. Intense nose, dried fruit, vanilla and honeycomb. Massive body and flavors that follow the aromas. Youthful acidity and ubiquitous tannins.

Pairs with: Foods with strong flavors are ideal for orange wines. Grilled octopus, pickled vegetables, eggplant salad, fava with herring, dishes with fatty meats such as goat and lamb.

Enjoy it at: 10-12 ° C.