Vineyard: Selected vineyards from Messaria, Karterados, Pyrgos, Megalochori and Akrotiri, autochthonous vineyards over 100 years old

Vinification: Fermentation in stainless steel tanks at controlled low temperatures and ageing for two months in contact with the lees. 

Tasting Notes: Typical Santorini. Lemon color in appearance. The nose opens with aromas of lime, citrus and stone fruit, finishing with hints of the minerality of a typical Santorini.  The palate is crisp, with lively acidity while the finish is delightful. 

Paired With: Shellfish, seafood, fish

Served at: 9-10ºC.

Ageing: 10 years