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Santorini Natural Ferment


Dry White Wine


Protected Designation of Origin Santorini


Assyrtiko 100%

Vineyard: Old vines more than 50 years old mainly from the area of Megalochori.

Wine making: Fermentation in stainless steel tanks under comtrolled temperature. Use of wild yeast in order to express the varietal characteristics. Long fermentation for 2 months and maturation with total lees for 6-8 months.

Tasting notes: Aromas of stone fruits and yeast accompany the typical saltiness and minerality of Assyrtiko. Full body, creamy textured with high acidity and long aftertaste.

Food pairings: Seafood, big fatty fish and white meat with creamy sauces

Ageing potential: 6+ years

Production: 4.000 bottles

Technical Information

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