Assyrtiko away from Santorini doesn’t lose its edge; if anything, it sharpens. In Kavala’s Paleochori vineyards, Apostolidis gives it altitude, clay-limestone soils, and a long hang time that forces the grape to show its backbone.

Fermented in stainless steel, aged on the lees, the wine stays true: crisp citrus, saline minerality, a pulse of acidity that cuts straight through. But it isn’t raw. The lees work adds flesh, balance, and a finish that feels deliberate, not rushed.

This is Assyrtiko without the postcard clichés. Apostolidis bottles it as it is: taut, bright, true. A wine that speaks in the language of Kavala’s terroir, not just a Santorini wannabe.