The cold winters and hot summers of the region are mitigated by the influence of four nearby lakes. Relatively young (6-8 year old) assyrtiko vines are planted in sandy, nutrient-poor soils, allowing the wine to develop intense aromatics. Fermentation occurs in tank, followed by 4-5 months of maturation on fine lees, which results in a wine of textural complexity and savory character. In the glass this is medium-bodied, with waxy peach and golden pear notes, delicate white flower notes on the nose, and a savory, saline finish and mineral texture. This is a wonderful companion to foods like fried or baked fish, pasta in light cream sauce, or cheeses.
