7 months on lees in inox tanks fleshes out the high-acid varietal showing a bright lemon colour with touches of green. Look for aromas of basalt and pumice stone with ripe tropical fruits and honeysuckle. Mouth is fresh-fresh-fresh with a charming mineral (or salty) quality, slightly creamy (or yoghurty) mouth and puckering acidity (for cutting through your fatty fish, meats and sauces) with secondary notes of dried herbs and biscuit. Sit on it for 4-6 years… if you have the patience.
MADE BY:
Yannis Papaeconomou
COMES FROM:
Imerovigli, Vourvoulos & Megalochori, Santorini, Cyclades
GRAPES ARE:
Assyrtiko
GROWN ON:
Sand with volcanic ash, basalt and pumice
MADE HOW:
Whole bunch fermentation, aged on the lees in inox tanks 7 months
