Variety: Assyrtiko 100%
Source of grapes: Grapes are sourced from selected very old vineyards of Assyrtiko. Their main origin is Pyrgos, Megalochori and Exo Gonia.
Winemaking: Classic white vinification with a percentage of pre-fermentation cold soak. Only the free-run juice is fermenting in steel tanks under controlled temperatures. Use of selected neutral yeast and wild yeasts for some tanks in order to express the pure varietal character. Minimalistic approach in the whole winemaking process and maturation on total lees for at least 5 months, under frequent lees stirring (bâtonnage).
Description: Characteristic stony minerality (salty and flinty notes) in the nose followed by fruity (peach, pear) and herbal (tea, chamomile) hints. Rich mouthfeel and elegant at the same time. Its creamy texture makes an excellent balance with the dry bone crispiness and the high acidity of the Assyrtiko. Full bodied, concentrated wine with finesse complexity and long salty aftertaste.
Ageing potential: Up to 7-10 years
2016: Gold Medal - TEXSOM IWA 2017, Gold Medal - 17th Thessaloniki IWC, Silver Medal - 17th Mundus Vini
2015: Silver Medal - 18th Mundus Vini, Silver Medal - TEXSOM IWA 2016, Robert Parker (Mark Squires): 90, Yiannis Karakasis MW: 90
2014: Robert Parker (Mark Squires): 90
2013: Bronze Medal - Decanter WWA 2014
Serving and food pairing: Decanting is suggested in order to breath and open up. Served at 10-12⁰C being a delicious match with prime grilled fish or shellfish. Alternatively you can pair it with lamb kebabs or even with dishes of the Asian cuisine. It will also shine with white meat like grilled chicken and pasta with aromatic herbs.