TASTING NOTES

Aromas of lemon, vanilla, toast, orange, flint, dough, bergamot, grapefruit, peach, and smoke. In the mouth, it has a full-body, refreshing acidity, and oily texture.

THE WINERY

Established in 1903, the Argyros Estate is run by Matthew Argyros, 4th generation winemaker. But the Argyros family has been involved in wine production for decades before that. Based in Episkopi Santorini, the winery owns 120ha of vineyards with ungrafted -original rootstock - phylloxera safe plants averaging 70 years old, including some of the oldest vines on the island which are over 200 years old.

VINEYARDS

Situated in Santorini, an island famous for its volcanic soil and unique climate, Argyros Winery benefits from an exceptional terroir. The volcanic soil imparts distinct mineral flavors to the grapes, while the Cycladic climate with hot summers and strong winds influences the character of the wines.

VINIFICATION

Fermentation: In French oak at ambient temperatures, lasting almost three weeks, partially uninoculated.

Ageing: Twelve months in French oak barrels and twelve additional months in stainless steel vats, on fine lees and occasional batonnage. 

FOOD PAIRING

Well-combined with fish and sea delicacies