Full bottle 1,291 g. From the Vóila vineyard in Sitia, eastern Crete, dry-farmed at 580 m on loam soils. Hand-harvested during the last days of August (one month earlier than usual). Skin contact was carried out at 12 °C for an average of 24 hours, while 8% of the grapes were fermented on the skins. 40% underwent spontaneous fermentation, and 12% of the wine matured in oak for 4.5 months. TA 6.75 g/l, pH 3.09. Classic Assyrtiko aroma of stony citrus and a hint of herbs, closer to a Santorini Assyrtiko in this respect than some of the mainland Assyrtikos. On the palate, this tastes bone dry thanks to the high acidity and slight chalky/stony grip in the texture. Excellent purity and lots of tension thanks to all that stony freshness. Mouth-watering and long. Deliciously dry with a salty finish. The producer suggests an ageing potential of 3–6 years but I think it will go longer than that.