Thalassitis is produced from Santorini's indigenous white grape variety, Assyrtiko. Thalassitis is a bone-dry wine with strong character: full-bodied, well-structured with crisp acidity, distinctive minerality and delicate honeysuckle aromas. Enjoy it with seafood, fish, shellfish or even lamb stewed in lemon sauce. Try cellaring Thalassitis for 2 to 3 years and you will witness a development in the wine. Its mineral dimension will subside while the fruity and honey aromas will expand. Pour Thalassitis into a wide decanter half an hour before serving. You will definitely be pleased by the result!