IT'S ALL IN THE DETAILS

Thalassitis is produced from Santorini’s indigenous white grape variety, Assyrtiko. Perhaps, it is the only variety in the Mediterranean that manages to combine full maturity of grapes with considerably high acidity, despite the specific climatic conditions of the Island. This fact is an essential factor for accomplishing flavour balance in dry white wines.Bone-dry wine with strong character: full-bodied, well-structured with crisp acidity, distinctive minerality and delicate honeysuckle aromas. Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce. Try cellaring Thalassitis for 2 to 3 years at a temperature no higher than 12? to 14?C and you will witness a change in it. Its mineral dimension will subside while the fruity and honey aromas will expand. Don’t forget to pour Thalassitis into a wide decanter half an hour before serving. You will definitely be pleased by the result!