Indigenous to the island of Santorini, this is a bone dry white wine with very mineral and crisp pronounced acidity. The volcanic soil provides protection against disease (phylloxera had no chance surviving) The abundant sun and warm temperatures are responsible for the grape’s maturity and naturally high alcohol. In the evenings though, temperatures drop drastically, thus relaxing the grapes and contributing to the varietals piercing acidity. Here lies the unusual fact for a wine from the warm (even hot) Mediterranean region: A grape that retains high alcohol as well as elevated acidity at the same time. When young, the lemon, citrus profile along its pronounced mineral notes compare it to a Chardonnay (Chablis style). As it ages (5 plus years), it turns towards a dry Riesling with complex bees wax (petrol) notes