Assyrtiko is the most famous wine grape of Greece for good reason and this version is its third placement in the club. Assyrtiko is indigenous to Santorini, but the paucity of available land there and climatic conditions that keep yields low have caused prices of Santorini Assyrtiko to skyrocket. There have now been, however, decades of experimentation with Assyrtiko plantings all over Greece and the grape has proven very adaptable. With a latitude equivalent to San Francisco and its proximity to the cooling Mediterranean, the climate of Attiki, the region surrounding Athens, is cooler than you might think, even with occasional snow, and with northeastern exposures for the more than 50-year-old Assyrtiko vines planted in limestone soils, the acidity for this Assyrtiko is as high as a Chablis. Vassilis Papagiannakos is the third generation of the family to lead the winery with his son and daughter training to continue the legacy of sustainable farming and winemaking. The hand harvested grapes are left in contact with the skins for a few hours to pick up more aromatics and then fermented and aged in stainless steel to retain the subtle spice and mineral aromas for which Assyrtiko is known. This is an ideal companion for seafood or white meat in a rich sauce as well as fresh cheeses.