2024 Zafeirakis, Assyrtiko, Tyrnavos

Zafeirakis works in Tyrnavos in Thessaly, one of the few mainland regions where Assyrtiko is being taken seriously outside of Santorini. The soils here are clay and limestone, which give a broader, less austere expression than the volcanic versions from the islands.

Fermented with native yeasts and raised in neutral vessels (steel and/or concrete) to keep the focus on the grape. No oak influence.

This shows Assyrtiko in a different register—still driven by acidity, but with more texture and a softer edge than Santorini, making it easier to drink without losing structure.