After returning from his oenology studies in Italy, fifth generation winemaker Christos Zafeirakis pioneered the movement towards organic and biodynamic winemaking practices in the central wine region of Thessaly, and has worked to preserve and highlight indigenous varietals. For his Assyrtiko, fermentation occurs naturally with native yeasts followed by aging in stainless steel. The resulting white wine is light, fresh and restrained, with zippy acidity, notes of lime zest and wildflowers, and a clean, crisp, mineral-driven finish. Perfect alongside any fresh, flaky fish but particularly well with the local delicacies like Gavros tiganitos (fried Anchovies) or courgette fritters with feta and yogurt.