The all-day vintage and the pressing of the grapes at night is the traditional Santorini recipe for the night wine. The combination of assyrtiko, athiri and aidani, gives pure aromas of citrus and white flowers, minerality in the taste, cool acidity and a subtle oak aftertaste from its three-month stay in the barrel. It is ideally combined with fish, white meat and spicy appetizers at 10 degrees Celsius.
