Eye: Bright straw yellow with green reflections Nose: Fresh aromas of lemon zest, green apple, sea salt, and flinty minerality Mouth: Crisp and linear with vibrant acidity, flavors of citrus, saline minerality, and a clean, refreshing finish Pairing: Excellent with oysters, grilled sea bass, ceviche, sushi, and fresh salads. Also pairs beautifully with dishes from Japanese, coastal Italian, or Peruvian cuisine.

Tips: Serve well chilled and pair with shellfish to highlight the grape’s signature acidity and saline edge.

Interesting to know: Papagiannakos was the first Greek winery to build a bioclimatic winery. Their Assyrtiko, grown in the Attica region, shows a different, softer expression of the grape compared to Santorini, with a bright and food-friendly character.