Origin:The slopes of Mount Athos, a unique place of great natural beauty. From the early settlements, the monks at the cloister of St. Panteleimon, on the slopes of Mount Athos (250 m above sea level) have cultivated the vines under harsh conditions. It was the beginning of a notable winemaking tradition that lasted throughout the centuries and made the Mt. Athos wine renowned.

Location:The vineyard surrounding the St. Panteleimon cloister, at an altitude of 250 m above sea level.

Soil:Sandy clay

Sub-soil:Granite and schistose beds.

Climate:The weather conditions are near perfect, with bright summer sunshine (more than 2,000 hrs of sunshine), few rainfalls (151 mm) and coastal maritime breezes. This combination provides the perfect conditions for grape maturation, promoting ideal grape constitution and excellent development of colour and aromas.

Varietal composition:Organically grown Chardonnay and Assyrtiko from low yield vineyards.

Harvest:Manual harvesting-Mid of September.

Classification:Agioritikos Protected Geographical Indication

Vinification techniques:Chardonnay: The vinification is conducted in temperature-controlled stainless steel tanks with cooling jackets, where the alcoholic fermentation is at low and constant temperature to preserve the aromas. Assyrtiko: Short skin contact for 6 hours. Fermentation in old oak barrels and stay on the lees for 2-3 months.

Character:Crispy yellow, with a herbal nose redolent of floral violet aromas and mineral tones. Mature and mellow, with a nutmeg-like spice. Rich in mouthfeel, with a honeyed leesy finish of good length.

Serving temperature:Best served at 10 -12 oC.