Natural Ferment Santorini 2025

Produced on the island of Santorini, Greece, renowned for its volcanic soil and unique microclimate ideal for viticulture.

Made primarily from the indigenous Assyrtiko grape variety, known for its high acidity and mineral character.

The wine is produced using natural fermentation techniques without added yeasts, allowing spontaneous fermentation by native yeasts present on the grape skins and in the winery environment. This method preserves the authentic terroir expression of Santorini’s volcanic vineyards.

• Appearance: Pale straw yellow with greenish hues.
• Aroma: Intense mineral notes combined with citrus fruits such as lemon and grapefruit, complemented by subtle floral and herbal undertones.
• Palate: Crisp and refreshing acidity balanced with a medium body, showcasing pronounced minerality and a lingering saline finish.

• Seafood dishes including grilled octopus, fresh oysters, and calamari.
• Light salads with citrus vinaigrette or Mediterranean herbs.
• White meats such as roasted chicken or turkey.
• Soft cheeses like feta or goat cheese.