The Markou estate is now being run by the fourth generation of the Markou family to organically farm the hills above Athens. This 50-50 blend of Agiorgitiko (Ah-yore-YEE-teekoh) and Mandilaria (pronounced as it looks) is made using carbonic maceration (which would be less confusing if it were known as “carbonic fermentation”) meaning that the grapes are not crushed and are placed in sealed containers filled with carbon dioxide that penetrates the grapes skins causing a chemical reaction inside the grape that converts the sugars of the pulp into alcohol. In fairness, the chemical reaction does eventually cause the grapes to burst, releasing their juice and alcohol, which then macerates the grapes, but the point of carbonic maceration is to actually macerate the grapes less than with normal fermentation. Because grape skins are where the color and tannins of wine come from, carbonically macerated wines have far less grip and color than they otherwise would, making the wines fruitier, lighter in body, and suitable for chilling. Reminiscent of a Beaujolais, this wine is very versatile for pairing: Chicken and white fish, to vegetables and even slightly stinky cheeses.