‘Akulumbo’ is the local Santorini name for the underwater volcano that’s still active. It is made in the traditional Nykteri style using overripe Assytiko grapes and extended ageing. Harvest takes place almost a month after the regular harvest and the wine is aged sur lie in 1,600 litre amphora for two years, resulting in an even more intense, full-bodied, and complex expression of Santorini Assyrtiko. The aromas are intense and seductive, with complex fruity notes of mostly ripe peach and candied citrus. The straw lemony expression of Assyrtiko also shines through. Plenty of acidity to balance the saline, mineral richness on the pallet. This dry yet ripe and silky wine will pair with full, creamy seafood dishes and hard aged cheese.