Description

Indigenous yeasts, a little sulfite, mild natural vinification with manual vintage from the age-old vineyards of Pyrgos and Megalochori. The unique authenticity of this Santorini of the talented young winemaker Spyros Chrysos is expressed with distinct saltiness, minerality, and sea breeze. Sharp acidity that in combination with its rich texture offers an enjoyable result.

Best served at 8-12°C. Combine it with fatty fish, shellfish, aged cheeses, fatty dishes.