100% Assyrtiko from one of Argyros' oldest vineyards, where vines are cultivated in the traditional basket style, called "kouloura". Weaving them into nests, low to the ground, they are protected from Santorini's harsh winds. Cuvee Monsignori sees no oak, just extended lees aging, allowing the saline drive and fine tannin inherent to Assyrtiko to take centre stage.

"Excessively old Assyrtiko vineyards, at least two hundred years old, giving minute yields. Fermented, partially uninoculated, in stainless steel, at cool temperatures and aged for ten months in stainless steel tanks on fine lees. A wine of breed, extract and length, that needs about four years in bottle to unfold and can be confidently kept for more than a decade after vintage." Notes from the Producer