Foothills Chardonnay is the more layered, more structured side of Zafeirakis’ work with the variety. Where many Chardonnays lean on obvious oak or easy richness, this one stays tighter and more deliberate. It gives consumers something useful: a recognisable grape with real detail, real tension, and enough individuality to stand out on a serious list without becoming hard to place.

The fruit comes from Paleomylos in Tyrnavos, in Thessaly, at 150 to 200 metres altitude. Sandy-clay soils with a high concentration of flint, a dry warm climate, and limited rainfall shape a wine that feels focused rather than heavy. The vines are mature, at 25 to 28 years old, and the farming is organic and biodynamic, which fits the wine’s clean, precise profile.

In the cellar, the approach adds texture without losing control. Fermentation takes place with spontaneous yeast in 2400L wooden tanks, followed by 12 months in 2400L oak barrels. That gives the wine breadth and quiet depth rather than obvious woodiness. On a list, it works where a buyer wants Chardonnay with shape, freshness, and enough seriousness to handle better glassware and stronger food pairings.