The picturesque island of Santorini is renowned for producing wines of quality. Amongst this vibrant wine culture, a brand new project was born when Yannis Valambous returned to Santorini to revive his family vineyards after stints at Michel Chapoutier in France, T-Oinos Estate on the island of Tinos, and Sigalas and Hatzidakis on Santorini itself.

Crafted using typical white wine vinification techniques, whole cluster pressing occurs in stainless steel tanks under controlled temperature. The wine remains on its lees for 6 months in tank with no oak treatment, developing complexity and texture naturally.

This wine displays aromas of fresh citrus and grapefruit, giving way to a gorgeously dry, mineral yet succulent and moreish palate. The balance of freshness and depth makes it an ideal companion to seafood, lobster, grilled or raw fish, and white meats.

Vassaltis Santorini Assyrtiko 2023