| Thalassitis Barrel Fermented: Since Assyrtiko has such high natural acidity, the winemaker decided to see how this grape would react when made into a barrel fermented white wine. Produced in extremely limited quantities, the maiden 1999 vintage yielded 300 cases. To produce this wine, the Assyrtiko grape must is fermented in new French oak and aged upon its lees for six months. The resulting white wine is complex with spicy aromas and a medium to full body. | |