(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.