The island of Santorini has made the grape variety assyrtiko relatively well-known, and there’s no question that it’s a great variety, capable of making complex, mineral, salty whites. This one is from the mainland - specifically Western Thrace (northeastern Greece). It’s organically farmed assyrtiko (90%) + malagousia (10%). This is a bigger-boned and more complex assyrtiko, still with the trademark acidity and minerality. Octopus (Greek for “eight-footed”, of course), tomatoes, anchovy pizza.