Drink it now or cellar for up to 25 years. No need to decant, but best to open it half an hour before service.

Located on the scenic Greek island of Santorini, Estate Argyros was founded by Georgios Argyros in 1903. Today the 26-hectare estate is led by Yiannis Argyros who took over as head of the company in 1974. The vineyards, located on volcanic soils at altitudes between 35 and 150 m above sea level, are planted with native grape varieties such as the white Assyrtico, Athiri, and Aidani, which produce both dry wines and sweet Vin Santo and Mavrotragano a rare indigenous red variety.

The Assyrtiko grapes come from vineyards of about 150 years of age, located in Pyrgos, and are cultivated organically. Spontaneous fermentation takes place in steel at low temperatures. The finished wine is aged partly on the lees and partly in barriques and subsequently in steel. The result is a structured and complex wine that can remain in the cellar for decades and evolve beautifully.

Its color is lemon yellow with shades of greenish tones. The aromatic profile is complex and elegant with notes of citrus, stone fruit, and almonds, followed by mineral and herbaceous nuances. On the palate, it is rich, refined, and well-balanced with a lively vein of freshness. The finish is long and recalls mineral notes. This wine is ideally served chilled with white fish in lemon sauce, with shellfish, and grilled octopus.