his is 100% Assyrtiko, PGI Crete, fermented in stainless steel, and spending 5 months on the lees. It is then cellared for 6 months prior to release. High altitude Assyrtiko can exhibit extraordinary balance, and a lush mouth feel. While the salinity is inherently less than those grown on Santorini, the acidity and minerality is ample, supporting the lemon oil, citrus, and floral notes, typical of this grape variety. Hallibut, Chilean sea bass, and shrimp are ideal pairings.