This organic domaine, founded by Haridimos Hatzidakis in 1996, is located on the island of Santorini. This unique terroir, with its volcanic soils whipped by strong winds, requires a special bush pruning technique reminiscent of bird’s nests. Particular attention is paid to the vines and this allows the various indigenous grape varieties grown on this domaine to express themselves fully.

This wine has an attractive, tender floral nose with candied citrus. The palate is lively, with superb acidity and a very good length. Matured on its lees for 8 months during its élevage in stainless steel tanks, it is at first macerated on the skins for 12 hours and fermented along with its native yeasts at a controlled temperature (18°C).