This blend of Assyrtiko and Athiri, two of Santorini’s finest whites, has produced a powerful nose of minerals, flint, honey, incense, green apple and white peaches. It is medium-to-full-bodied with loads of fresh acid and minerals on the palate. Enjoying excellent length, it is delightfully suited for grilled barbounia (red mullet), sardeles (sardines) or even pork souvlaki.