Assyrtiko de Louros, PDO Santorini, 100% Assyrtiko

Vineyards: Single Vineyards Louros

Vinification: Skin contact for 12 hours after crushing, separation of the must from the skins, and fermentation with indigenous yeasts at 18 °C.

Maturation: Completion of the fermentation and maturation on the lees for 24 months in french oak barrels.

Bottling: Bottled unfiltered

Organoleptic characteristics:
Yellow color with intense golden hues, aromas of ripe stone fruits and oriental spices. Dense and mineral on the palate with typical acidity and a tannic long aftertaste.

Serving Suggestions:
Shellfish dishes, white and red meats, game as well as mature full fat cheese.

Suggested serving temperature: 14-16 °C.

It can be aged for more than 10 years.