100% Assyrtiko, the wine is vinified using direct separation of must from grapes, clarification and fermentation with indigenous yeasts at 18 °C. It stays with the lees for 40 days. Maturation in stainless steel tanks.
Soft yellow color with golden shades and delicate aromas of citrus, white flowers and minerality. Full and aromatic on the palate with an intensive mineral character. Long aftertaste with a certain freshness coming from the crunching acidity of the wine, which is typical of the vineyards of Santorini. A versatile wine, matching seafood, oily fish e.g. salmon and shellfish, yellow cheese, chicken, pork and a variety of dishes, even tomato and asparagus.