Vineyard: Santorini. This self-rooted vineyard of Assytiko, 70-80 years old, is a yield with a particularly low yield per hectare.

Vinification: A combination of Santorin’s Assyrtiko grape aged in oak from Nevers forest in central France and the ones aged in acacia barrels from Southern France. The very carefully selected grapes, the fermentation and maturation being carried out in 225 lt and 300 lt in new French oak barrels give wines really exuberant and complete.

Tasting Notes: Wood, vanilla, incense and acacia flower aromas when it’s ‘mouth’ is well-structured, round, mouth filling with a long finish.

Paired with: Seafood, fish, shellfish or even lamb stewed in lemon sauce.

Served at: 12-14°C.

Aging potential: 3-4 years