The organically cultivated vineyard is located on the eastern slopes of Mount Cholomon, facing Mount Athos and the Syggitikos Gulf. The vines are grown at an elevation of 200 to 500 metres, just a short distance from the Aegean Sea. The vines are strongly influenced by ocean breezes and cool, humid winds from the surrounding mountains at night. This temperate climate allows for natural, bright acidity and contributes to the seasonal hydration of the vines, allowing the precious natural resources to be used more sparingly. In addition to moderate watering, the shallow, sandy loam soil and the slate subsoil ensure low yields and concentrated juice, while the soil's high copper content and limestone provide a foundation for satisfying minerality. The vines are cane pruned, single and double Guyot trained and the grapes reach excellent maturity with balanced acidity and good phenolic density. The grapes are 100% hand-harvested.
This wine was made from free-run juice which was fermented with wild and cultivated yeasts at controlled temperatures in stainless steel tanks, where it spent two to four weeks on the fine lees. Maturation in stainless steel retained the freshness and Assyrtiko expression of this special terroir.
A crisp yet generously textured Assyrtiko, with notes of lime, citrus blossom and peach, highlighted by mineral overtones. Beautifully balanced with a long, lemony finish
