Vineyard: Episkopi, Santorini. Ungrafted vines over 200 years old.

Vinification: Drying: Grapes are sun dried for ten days. Fermentation: Uninoculated fermentation in old cement vats for more than 8 months, stopping naturally. Maturation for three years in old cement vats, followed by four years in exhausted French oak, in a mix of barriques, 300 lt & 500 lt, and Russian oak, in 50+ years old 1250 lt & 1350 lt barrels

Tasting Notes: Rich aromas of dehydrated fruits such as raisin, plum and fig. Caramel, honey, nuts, coffee, chocolate, vanilla are a few of the aromas that frame this complex bouquet.  Full body with a unique concentration of flavours that is superbly balanced by the acidity of the Assyrtiko.

Enjoy it at: 6-8°C.

Ageing potential: For many many years!