Following a gentle 12-hour skin contact at low temperatures (~10°C), fermentation begins spontaneously with indigenous wild yeasts in a blend of stainless steel tanks and new French, American oak, and acacia barrels. This traditional, hands-off approach allows the unique terroir-driven character of Santorini’s volcanic soils and the Assyrtiko grape to shine through.

Each barrel and tank imparts a different nuance, with final selections chosen to elevate Assyrtiko’s multifaceted personality. This wine is proof of the infinite layers within Santorini’s flagship variety—a white grape that behaves like a red wine in its complexity and aging potential.

Soil:

A soil with a big porosity formed by volcanic activity and extremely poor in nutrients being mainly composed of pumice. The lack of organic matter on the soil results in a self-sufficient vineyard with no infection by phylloxera. The absence of water is typical but the available humidity is retained and fed to the plants through the porous soil.

Climate:

A typical Mediterranean climate. Relatively mild winters with lower temperatures followed by warm, windy and dry summers. The rainfall intensity, the occurrence of heat waves in June until the beginning of July, the night humidity in July and August determines the quality and quantity of the vintages

Vineyard:

This self-rooted vineyard of Assytiko, 70-80 years old, has a particularly low yield per hectare (320-380 kg). Poor in organic matter and never been infected by phylloxera. All these elements in combination with one of the noblest white grape varieties in the Mediterranean, the indigenous Assyrtiko, create rare, precious and unique wines.

Tasting notes:

Cellar this gem at 12–14°C for 2–3 years to witness its mineral intensity mellow, replaced by lush honey and fruity aromas. Decant generously to reveal its thrilling new dimensions.

Combine with seafood, cheeses, fried shrimps, grilled octopus , grilled fish