This wine comes to us from the people of Hatzidakis Winery, who work with an organic and biodynamic philosophy in their vineyards and with minimal intervention in their cellars. Made with the Assyrtiko and Aidani varietals from Pyrgos on Santorini.

The vines grow in volcanic soil, at an altitude of 150 to 300 metres. They have been turned in the traditional koulouri way, a shape that resembles a pretzel. They receive constant sun, minimal rain and powerful winds.

The grapes are left to overripen before hand-picking and are then sun-dried for 15 days. They are then pressed and the most is clarified and left to ferment on select yeasts for three months on steel tanks at 20-22°C. The wine is aged on French oak barrels for at least 7 years.

A complex sweet wine, colours of plum, with intense aromas of butter and nuts with some honey sweetness and minerality. Rich and velvety palate, with balanced sweetness and the signature Santorini acidity. It can be aged for at least 30 years.