The Anhydrous by Apostolos Mountrichas brings a new look to the performance of the majestic terroir of Santorini. Its unique talents, created by the earth, the volcano and the sea breeze are exceptionally reflected, with the fruit meeting the smoky minerality and the incredible levels of acidity under a solid structure.

Assyrtiko is already making history having found its way to the world market and Charidimos Hatzidakis is among those who are raising the profile of the variety vertically. The most terroirist driven of the island's producers, chooses grapes from hundred-year-old vines, giving a softly oxidized style, unique to Assyrtiko after 24 months of aging in old barrels.