In Chordakia of Agios Thomas, Assyrtiko is cultivated at 520 meters, rooted in red clay soils that give it its signature structure and minerality. The deep root system and steady soil moisture enhance its natural acidity, while the mid‑August harvest preserves its freshness and its strict, linear character. It is the component that contributes backbone, intensity, and a subtle saline edge.
In Megali Vrysi, at the Metaxa site, Sauvignon Blanc ripens at 620 meters, in the same red clay soils that offer coolness, purity, and aromatic precision. With low yields of 1000–1100 kg and a mid‑August harvest, the variety expresses citrus, white‑fleshed fruit, and delicate herbal notes, supported by crisp acidity and bright energy.
When the two varieties come together, the wine gains a unified, coherent personality: the structure, minerality, and precision of Assyrtiko blend seamlessly with the freshness, vibrancy, and aromatic clarity of Sauvignon Blanc. The result is a white wine with pure intensity, balance, and depth — a wine shaped by altitude, soil, and low yields, expressing its origin with authenticity and finesse
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