From a selected vineyard on the foothills of Mount Telethrio. Total area of 0.5 h.a. Sandy soil with pebbles, an 18% slope gradient, and an altitude of 400 meters. The soil, similar to that of Santorini where the Assyrtiko variety originates, benefits from the nearby sulphurous hot springs in Aedipsos, creating an ideal environment for the variety. Skin contact maceration for 12 hours at 5°C, followed by slow must fermentation in stainless steel tanks within a controlled environment. The wine remains on its fine lees with batonnage for 6 months. Enjoy it within the first 3-4 years of its life cycle.