100% Liatiko. The Aggelis vineyard in Sitia in eastern Crete is planted before 1910.  The ungrafted bush vines were harvested in two passes over 15 days, based on flavor profile.  1/3 of the bunches were fermented whole in foudres, the rest in stainless, without temperature control.  Macerations lasted a month, on average.  Aging follows the same pattern, with 65% aged in used foudres and barrels, 35% in stainless. No fining, no cold treatments, and it is bottled unfiltered, with SO2 less than 45 ppm.