Clay-loam soils in central Crete at 480 m above sea level. Dry-farmed. 10 hours` skin contact. 5% of the juice comes from early-harvested grapes which are fermented separately in a prolonged maceration on skins in order to balance the acidity and enhance the herbal character. Fer­mentation took place in stainless-steel tank between 18 and 20 °C and then the final blend matured on lees for a period of 6 months, gaining depth of flavour. pH 3.36, TA 5.5 g/l, RS 2.13 g/l. This wine always makes me smile: the aroma is so extreme. Bay leaf and sage, both of which make me think of roast chicken – though the wine doesn`t smell of chicken! Intensely scented but so pure it is not overpowering. Equally herbal on the palate with lovely freshness and delicate intensity. Fresh, scented and light-bodied yet persistent. Pure expression of the variety with just a touch of texture from that skin contact, giving the wine harmony and a little more depth. 16.5 points