The most important bottling of the estate, the essence of what Estate Argyros stands for. Meticulously selected parcels, with ages exceeding a century, from top quality areas of the island, mainly Messaria, Karterados, Pyrgos, Megalochori and Akrotiri. Fermented in stainless steel at cool temperatures and aged for two months in stainless steel tanks on fine lees. A copybook Santorini, at least under the Argyros lenses, showing purity and race without excesses, developing for at least a decade.
Vineyard selection: Selected parcels from top quality areas of the island, mainly Messaria, Karterados, Pyrgos, Megalochori and Akrotiri.
Vine age: 100–120 years old, ungrafted.
Vintage description: Mild winter with 530mm total rainfall. Spring was windy, while warm weather at the end of May accelerated vine growth. Temperatures during fruit development were average, while high humidity, especially close to harvest, contributed to increase berry weight and a relatively delayed harvest.
Harvest: 3rd decade of August
Yield: 20 hl/ha
Fermentation: In stainless steel vats, at a controlled temperature of 16-17o C, lasting almost three weeks.
Maturation: Three months in stainless steel vats, on fine lees with occasional batonnage, twice a week.
