The wine is made entirely from Muscat Blanc à Petits Grains grown on Samos. The vines thrive across the localities of Pagondas, Karvounis and Platanos. The wine brings together grapes from eight parcels spanning four distinct terroirs. After manual harvests carried out early in the morning, the grapes undergo whole-cluster maceration. Fermentation takes place in a 750-litre amphorae and 1,400-litre concrete eggs. The wine is then aged without inputs, bottled unfiltered and by gravity.
In the glass, it presents a crystalline pale yellow hue with silver glints. The nose is expressive and refined, led by citrus aromatics such as lemon and grapefruit, joined by white flowers and subtle iodised, mineral notes evoking the Aegean Sea. On the palate, a crisp, lively attack is carried by saline acidity and a silky texture. Flavours of candied lemon, white peach and flint weave through a long, fresh and vibrant finish.