The carefully selected Assyrtiko grapes for this wine come exclusively from the vineyard of Pyrgos;  these grapes have a larger aromatic character than other areas of the island.

The hand-picked grapes were destemmed, crushed and cold soaked for 12 hours with skin contact at 10°C.

The free run juice was then fermented naturally, using only natural yeasts.

45% of the must was fermented in stainless steel tanks at low temperatures, 45% in wooden casks. The remaining 10% was in ceramic vats.

The temperature was allowed to rise naturally without any further intervention.

The wine was aged on its fine lees for four to six months with lees stirring.

Producer’s Tasting Notes

A highly complex, aromatic nose and funky nose, with citrus notes combining with floral hints from the acacia wood, vanilla, toasty oak and a touch of smoke.

The layers of wild ferment envelop this precise and dry wine which has a mineral and salty complexity to the tangy finish. This is a truly unique wine.