Originally grown in Santorini, Greece, we planted our Assyrtiko at the Lost Ranch estate in 2021.

We fermented on the skins for nine days. 25% whole cluster and 75% de-stemmed. After fermentation, the wine was basket pressed into two neutral French oak barrels. Lees were stirred weekly for two months, with an additional 2 months of resting in barrel prior to being bottled.

Artwork by: Papou 

Technical notes at bottling:

Alc: 11.1%

pH: 3.39

Free SO2: 5.3 parts per million

Cases Produced: 47

As with all of our wines, this wine was produced with organically farmed fruit, and bottled unfined and unfiltered. 

Ingredients: grapes, minimal SO2