(2019) A 50/50 blend of Assyrtiko and Semillon, which was barrel fermented and aged in oak, 50% of the barrels new. The barrels give a creamy and lightly minty character, then some green and passion fruit notes. The palate has more texture, and a real keen lime fruit and lime acidity. Long and the limpid texture and freshness, that works beautifully with food.
(2019) Made from the variety Malagousia that was saved from virtual extinction by Vangelis Gerovassiliou who championed the variety. Twenty percent of the wine is fermented in seasoned barrels. Floral, Muscat-like aromas dominate, jasmine perfume and fragrant peach down and lemon zest. Lovely fresh and crisp palate, quite Sancerre-like in the mouth, with plenty of zest.
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