The iconic Cycladic Assyrtiko takes on a more continental dimension here, spending six months in old oak barrels. Its familiar salinity and minerality remain front and centre, followed by notes of almond, lemon meringue and mountain tea. Damasi seems to suit Assyrtiko particularly well, giving it plenty of intensity and volume, like the cool mountain breeze and the scent of freshly cut wood in early October.
MADE BY:
Nikos & Dimitris Papadopoulos
COMES FROM:
Damasi, Tyrnavos, Thessaly
GRAPES ARE:
Assyrtiko
GROWN ON:
Sandy clay over limestone
MADE HOW:
Spontaneous fermentation & maturation in 500 L oak barrels for 8 months
