(2023) From 100-year-old vines, 45% of the blend was fermented In stainless steel, 45% in wooden barrels and 10% in ‘ceramic spheres’. Barrels were made from both French oak and Acacia. Waxy, strict but with a burgeoning sense of richness on the nose. There's a seaside tang that follows through onto the palate. Very brisk, lemon, lime and truly decisive, yet the texture fills the mouth and the wine has plenty of presence.

(2023) Made in stainless steel and matured on fine lees with occasional batonnage, this comes from selected parcels of vineyards in Episkopi. A particularly vibrant, aromatic and vivacious example, salts and citrus dominate the nose. The palate has a frozen grapefruit iciness, the sherbetty brightness of the nose echoed here. Zingy and sparkling with fruit and acidity.

(2023) A blend here, of 90% Assyrtiko with Aidani and Athiri, this is still textbook Assyrtiko to me. Made in stainless steel followed by nine months on its lees in clay vessels, it is fermented with wild yeasts. So much herbal character, with sage and small dill notes over salty, lemony fruit. A little earthy note is a reminder of the wild ferment. Textural in the mouth, a gently chewy character to the fruit that shows plenty of zest but some ripeness and succulence too. Quite long, savoury, and satisfying.

(2023) From 70- 80-year-old vines, where the root system is believed to be over 300 years old, 10% of the blend is made up of Athiri and Aidani. Fermented in large, second-use oak barrels, it stays on the lees for 16 months, with some batonnage. There's a creamy and custardy aspect to the aroma, plenty of nutty oak evident, but then that mineral salts character comes through, along with ripe apple and pear. In the mouth there's plenty of presence, with a really tangy oranges and lemons fruit and acid, something a little bit flinty and herbal - maybe sage - then a long, quite rich and full finish where the acidity is perfectly balanced.