This is an excellent, crisp style of food wine out of Greece taylor-made for seafood. Made from the 'noble' white grape of Greece, assyrtiko, it's dry, crunchy and highly citrusy fresh with flavours of lemons, limes, apples and pears. It's all supported by steely, green apple acidity, a flinty minerally mouthfeel, and a chalky finish. It will drink great with a chill on it right now, but will also improve with a short time in the cellar.
THALASSITIS is a bone-dry wine with strong character: full-bodied, well-structured with crisp acidity, distinctive minerality and delicate honeysuckle aromas. Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce. Try cellaring Thalassitis for 2 to 3 years at a temperature no higher than 12ο to 14οC and you will witness a change in it. Its mineral dimension will subside while the fruity and honey aromas will expand. Don’t forget to pour Thalassitis into a wide decanter half an hour before serving. You will definitely be pleased by the result!